“I believe that Israel needs a place like this.”

This month we met with another Culinary Council member and our first student Ambassador, Michael Solomonov, to discuss his reason for getting involved with the GCI and his new series called “Bringing Israel Home”.

How did you and Lior meet, and what do you like most about our Co-founder and Chief Culinary Officer?

Lior and I met when we first opened Zahav. A friend of a friend introduced us because I needed raw spices for the restaurant, and of course, we both had a connection to Israel. At the time, there were very few purveyors of Israeli spices. Particularly, there were very few people who had the raw spices and understood the nuance of blending spices in a distinctly Israeli way. He is one of the nicest people I know – just a really good guy.

Why get involved with the GCI? What do you think is going to be unique about the institute?

I believe that Israel needs a place like this. Its existence is important because it perpetuates or expands upon many of our missions. It also provides employment opportunities and will help to draw talented people to the area.

It is one thing to be a great chef, but to also own successfully run businesses is another thing. Any tips for aspiring restaurant owners?

We’ve learned, especially after the year we have had, that resiliency and building a strong team are the two most important things that you need to be successful.

We hear you are creating a series called “Bringing Israel Home”, which also features the GCI. Can you tell us more about the inspiration behind the series?

In a typical year, I travel to Israel at least twice. This year, that wasn't possible, given travel restrictions, so this series is meant to sort of bridge that gap. I'll be having conversations with friends and prominent Israelis, cooking some of my favorite recipes, and answering audience questions in hopes of making us all feel a little closer to Israel.

What's a fun culinary fact about you?

I’m terrified of mayonnaise.