Chef Shabtai learned his way by watching his grandmother (Mutra) – first, seated on the kitchen counter as a young boy inhaling the smells and watching her work, and then by her side as he got older –his love for her and the food and nourishment she provided became one and the same. Starting as a young teenager, he has worked in every aspect of the restaurant industry, working his way up the ranks both front and back of house – dishwasher, busboy, server, cold line, hot line and bartender. That translated into high-level culinary positions in Israel and New York. Followed by stints at Alenbi, Basta, Raphael, Le Relais Jaffa and other cutting edge restaurants between New York and Israel. A role as a private chef prompted a move to Miami, where Shabtai saw the food landscape as ripe for innovation.
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