For the last 10 years Amit Aaronsohn has been combining his love for the culinary world and his profession as a journalist. He has gained extensive experience in all types of media – Radio, Television and Print – both as an editor and a reporter covering international affairs and the entertainment world. Today he edits and presents a weekly culinary news segment in Israel’s leading television entertainment magazine. He writes two weekly restaurant review columns for local newspapers in Tel Aviv and Jerusalem. He also founded one of Israel’s leading culinary blogs, which serves as an independent platform for his reviews, recipes and stories. He considers himself a culinary adventurer – both in the restaurant world, by constantly searching for new establishments and flavors, and in the privacy of his kitchen, by documenting classic recipes and combining them with new techniques and ingredients.

The creativity that erupts from the kitchen of Chef Aviv Moshe is expressed in each and every dish. It is therefore not surprising that Aviv defines his cuisine as “an exciting dining experience that integrates culinary memories from Mother’s kitchen”. Aviv Moshe’s menu constitutes an interpretation of his favorite popular dishes, combined with cooking techniques from Provence and southern Italy. The menu is based on fresh produce of the highest quality. These come together to transform the dish on your plate into a veritable celebration of textures, colors, fragrances and flavors. In his military service, he served as a cook in the Central Command of the IDF. Never having received formal training in cooking, is culinary career began in 1992 at the “Château Ein Karem” Restaurant in Jerusalem, a French restaurant that redefined French cuisine in Israel. Since then he has worked as the head chef at hotels, restaurants and in culinary events. In 2004, Aviv joined 3 partners in creating the prestigious “Messa chef restaurant” that redefined the Tel Aviv entertainment experience and rapidly became one of the most successful culinary focal points in the city. “Messa chef restaurant” is the only Israeli restaurant to be included in the list of 80 restaurants worldwide, in the “Conde Nast Traveller” Hot List.

Born in 1965 in Jerusalem’s German colony. It was evident from early age that the art of cooking was to play an important part in Chef Kedem’s life. He Grew up immersed in the invigorating aromas and flavours of countless ethnic cuisines as well as the colourful markets he frequently visited accompanying his mother on her weekly shopping trips; Machne Yehuda, Bethlehem, Ramalla and Jerusalem’s old city markets, all of which provide an endless inspiration to Arcadia’s cuisine and Chef Kedem’s creations. Kedem took his first culinary steps in his grandmother’s and mothers’ glorious Jerusalemite and Iraqi- Jewish kitchens, both abundant in tradition, heritage, love and human compassion. Once discharged from the military service Kedem acquired his formal culinary education in the USA – San Francisco’s CCA and at the FCI in NY, where he also trained for 18 months as an apprentice for Chef Jacques Pépin as well as interned under the auspice of Sicilian born Chef Tom Valenti, in Manhattan’s Alison on Dominik. Upon his return to Israel, Chef Kedem realized his dream of cooking in Jerusalem and in 1995 Arcadia opened its doors featuring Chef Kedem’s unique culinary style. The restaurant has been at the forefront of the New Israeli cuisine since and many of his stellar creations dubbed instant classics.

Uri Jeremias (born 1944) also known as “Uri Buri” was born in Nahariya. At 16 years old, he sailed to Italy and Germany. Back in Israel, he studied at the Technical School of the Air Force and served in the IDF aircraft mechanic. After his service he went back to Europe and Asia where he acquired his cooking experience. In 1988 he returned to the food industry and managed the restaurant Kapulsky Nahariya, and in 1989 he opened the restaurant “Uri Buri” in the city, which specializes in fish dishes. In 1997 he relocated “Uri Buri” to Old City of Akko. The Efendi Hotel is the fulfillment of a dream long held by Jeremias – a complex preservation and restoration project over a period of eight years gave birth to a gorgeous, breathtaking pearl that was truly a labor of love. Much thought was invested in each and every detail of the preservation work, which was performed under the supervision of the Antiquities Authority.

Moved to Israel from Los Angeles to pursue a love interest and a budding career in the field of terrorism research. Eight years later, she lives on a farm with that love interest of hers (and a little one) and works as food stylist, cookbook editor and teaches food styling. Together with Denya Weiner, they are Matkonation, a bilingual (Hebrew and English) food blog fueled by their love for aesthetics and passion for food.

With uncompromising dedication, unwavering, precision, and unique sensibility, Ika makes artisanal chocolates, crafted for communicating pleasure. Ika is passionate about using the finest ingredients, in the traditional techniques of French chocolate masters. She apprenticed with leading French chocolatiers – first with Jacques Genins, continuing at the Michel Chaudun chocolaterie (while Jean Charles Rochoux was considered the master chocolatier), and finally at Guy Savoy, run by Le maître patisserie Hugues Pouget. She continues acquiring professional skills and knowledge, by training with leading European chocolate virtuosos, such as Patrick Roger and Vincent Guerlais. True to her homeland spirit, Ika is committed to innovation in her creative pursuit; She received international recognition for introducing Middle Eastern ingredients to the art of chocolate-making: her Za’atar Praline has won the gold medal at the 2014-2016 International Chocolate Awards. In 2015 Ika created a special edition pralines gift boxes, in collaboration with the chocolatier Gilles Marchal, and Gerard Guy – culinary poet and artist. It was sold out at the Galeries Lafayette department store in Paris. At her atelier in Tel Aviv the intricate production process takes place visibly behind large glass windows, at the back of the IKA Chocolate boutique.