GAL BEN MOSHE

Growing up in Tel Aviv, Israel, Gal Ben Moshe grew up on eclectic food; this allowed him to be openminded and accept creativity in food. At 15, his parents separated, and he had to finance himself, he worked as a fishmonger since both his parents were bankrupt. Two years later, he started working at Mul Yam, a French fine dining restaurant in Tel Aviv. Being disappointed at 21 with how fine dining restaurants were precieved in Israel, he moved to London where he worked with Jason Atherton and Marcus Wareing. Two and a half years later, Gal returned to Israel to manage the kitchens of Hotel Montefiore but was met with the same fate of being disappointed. He then moved to Chicago where he worked at Alinea for six months, and in 2012, he moved to Berlin and opened GLASS Restaurant. Since his cuisine is not grounded in traditions, Gal does not make any pretense of authenticity. His menus are inspired by ingredients that each season brings from the terroir of Levante and tries to combine these unique ingredients of the region by turning them into modern fine dining without leaning on the classical ways of treating these ingredients. And he takes them in a new direction by creating a new culinary language.