Chef Michael Solomonov

Israeli food is not a static collection of traditional recipes.
It is an idea… a shared experience.
— Michael Solomonov

Mike is the chef/guide of In Search of Israeli Cuisine. He is a 2011 James Beard Award winner for Best Chef, Mid-Atlantic, Eater's Best Chef in 2014 calling “the genius of Jewish cooking.” Mike has been featured in Food & WineThe New York TimesCondé Nast TravelerTravel + LeisureEsquireBon AppétitPlayboy, and more. Born in Israel and raised in Pittsburgh, he presents his personal vision of Israeli food to America at his Zahav, Philadelphia’s renowned modern Israeli restaurant. To Mike, Israeli cuisine is full of delicious contradictions. The food can be both vibrant and elemental, rich and healthy, old and new. "It’s both a melting pot and a barely melted pot, a succulent array of dozens of distinct cuisines." 

Along with his business partner Steven Cook, he co-owns several other restaurants. Abe Fisher is his unique take on Ashkenazi food, Dizengoff is a hummusiya. Percy Street Barbecue speaks for itself. He’s also famous for his Za’atar dusted fried chicken and donuts at Federal Donuts. Dizengoff opens at Chelsea Market in New York in March.

Mike's book, Zahav: A World of Israeli Cooking, (Houghton Mifflin Harcourt 2015), written with Steven Cook, immediately reached The New York Times Best Seller list and was put on numerous Best of 2015 book lists.