Hot & fresh out the kitchen, a conversation with one of Wilderness' star chefs, by one of our star interviewers.
His food mixes the flavours of the Middle East and the Mediterranean and has been credited with changing the way many eat and cook, fuelling the surge in popularity of cooking ingredients including wakame seaweed, orange blossom, pomegranate seeds and za'atar.
Born to a German mother and an Italian father in Jerusalem, he grew up enjoying a wide range of culinary influences and he loved food from an early age. After completing a master's degree at Tel Aviv University, he enrolled in a six-month cookery course at Le Cordon Bleu school in London. While working as a pastry chef he met his future business partner, Sami Tamimi, a Palestinian also from Jerusalem, and they opened their first deli in London's Notting Hill in 2002.
He has written a weekly food column for The Guardian since 2006 and has published five cookery books, as well as opening four more delis and a restaurant.