Yuda Galis on Clubhouse

Bio

I was born into a family of Jerusalem bakers, so a passion for food was with me from the very beginning. I remember watching my grandmother make pastries in the family bakery, Chaya Burek, as a small boy. Every aspect of the process fascinated me: shapes, smells, tastes and most importantly the joy that good food gave to others. It was the perfect place to begin my love affair with food.

After my studies at Hadassah Culinary Arts College, Jerusalem, I worked in several of Israel's top restaurants. My time at Mul Yam – one of the world's top 100 restaurants according to the Grand Table du Monde restaurant guide – was particularly memorable, but my appetite for learning was such that I decided only travel could enrich my skills and taste.

My first stop was Paris, where I studied under the world renowned chef Joel Rubuchon. M. Rubuchon was the only person ever to have achieved more than twenty-five Michelin stars across his restaurants, and the teacher of many world-class chefs. His recent passing is a great sadness, and I would like to pay tribute to a remarkable mentor. While in Europe, I followed M. Rubuchon to London, and also worked at the prestigious L'Avenue restaurant off the Champs-Elysees.

These were fantastic learning experiences, and reinforced my desire to master more techniques, so I launched myself across the globe to Australia. In Sydney, I worked at the old-established, Australian Good Food Guide Restaurant of the Year winning Lucio's italian restaurant, and experienced the kitchens of the Sydney Opera House.

On my return to the UK, I worked in public and private positions from some of London's finest restaurants and hotels to private dinner parties for VIPs. As my experience of cheffing increased, I found myself drawn to the private field; and after noticing the need for a high quality, fine cuisine driven bespoke personal service, I founded Galor.

www.galor.co.uk