Name, Surname: Haim Kohen
Date and Place of Birth: November 26, 1959, Kiryat Shalom / Israel
Education: Culinary education by Roger Verger in France
Profession: Chef, TV presenter, cookbook author
Biography:
Haim Kohen belongs to the Nash-Didan Jews. (Jews of Turkey's Kurdish South East region). He was born in Israel from parents Eliezer and Myriam from Urfa, Turkey. At the age of 17, Kohen started working as an assistant waiter in a restaurant in Tel Aviv Haktana restaurant. Later, he worked as a waiter in French restaurants at Neve Tsedek and as a bartender for three years at "A Propos".
He had an internship with Roger Verge, one of the famous chefs in France, and developed a mix of local Mediterranean flavors and French cuisine, which he would call "Fusion" in the following years. He thus brought Middle Eastern and European cuisine together.
Kohen was only 26 years old when he opened a restaurant called "Keren" in Ibn Gvirol with Irit Shenkar in 1985. The restaurant, which initially offered classical French cuisine dishes, later moved to the historical place "HaMoshava Amerikait-Germanit" (the American-German Colony) located between Yafo and Florentin and continued to run it until 2002. Many cooks who would later become famous chefs in Israel were trained in this restaurant.
Haim Kohen's fame began to increase with the cooking show "Şum, Falafel and Şemen Zait" (Garlic, Falafel and Olive Oil), which was broadcast on television in 1999. This TV cooking show, which Kohen later directed independently, continued on Channel 1 until 2017. Haim Kohen then took part in the "Master Chef" program with "Moadon Aruhat Erev" (Dinner Club) broadcast on Channel 2, with Israel Aharoni, Mihal Anski and Yonatan Roshfeld.
In 2018, he presented the "MKR HaMitbah" cooking show with Ruti Brudo on Channel 12 and took part as a member of the jury.
In 2007, Kohen was among the founders of the restaurant named "DECA" with Yaniv Kaspi in Tel Aviv. In 2008, he bought the shares of Irit Shenkar in the restaurant named "Dixy" and became the sole owner of the restaurant. He was the founder of many restaurants in New York, Athens, Amsterdam.
Works: Haim Kohen wrote many cookbooks; Haim Kohen Mevashel (Haim Kohen Cooks) 2002; Haim Kohen Mevashel im Pikaso ( Haim Kohen Cooks With Picasso); Hagiga Yam Tihonit (Mediterranean Celebration) 2002; Haim Kohen and Eli Landau Mevashlim (Haim Kohen and Eli Landau Cook) 2006; Haim Kohen and Eli Landau Mevashlim 2 (Haim Kohen and Eli Landau Cook 2) 2008
Outstanding and permanent contribution / Reasons for Selection: Haim Kohen made important contributions to the Israeli food culture and to the international recognition of the Israeli cuisine, which has become increasingly important in the world. Kohen is among the most prominent chefs of Israel.
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