hi my name is Matan Amira.
I was born in Herzlya, Israel.
I started to cook professionally after serving in the army for 4 years.
I’ve worked at “Herbert Samuel” in the Ritz Carlton Israel, i passed all the lines for four years and worked as Sou chef for one more year.
In my last position i worked as the chef of “Sereia Loung & restaurant” in the Kempinski hotel TLV.
Today im chef de partie in “L’epoque” by Robushon group wich will be open soon in Tel Aviv.
As an Israeli i am very conected to midel eastern food and specially working with fish and seafood.
I love to work with new products and research them to understand how i can fit them to the middle Eastern food.
I love my profession and I’m very happy that i can learn new things every day to make someone smile.
