To whom it may concern
As you will see from my enclosed resume, I have spent over 29 years working in a variety of demanding high-end restaurants and private chef environments, starting as a line cook and climbing my way up to senior executive chef positions in some of the top restaurants in Tel-Aviv, London, New York City, New Orleans, California
While my formal culinary education is Classical French, I specialize in Mediterranean cuisine, emphasizholdnd seafood. My cooking style is farm to table, as I believe thexperiencesd should speak for itself and that every ingredient should be handled with care and respect. I insist on presentation and creativity in menus while using only the freshest organic ingredients to provide a farm-to-table experience for the consumer.
I am a highly motivated person and have alwathe ys operated in any kitchen with a strong leadership mentality, placing great emphasis on providing high-quality, and simple yet elegant food. I am on a constant mission to enrich high-qualityexpertise and knowledge while serving the best possible end-products.
Sincerely Yours,
Aviv Regev
