Eyal posing with his finished dishes.

After service, what’s your go to drink? Bordeaux or Bitter?

If you weren’t a chef, which career would you like to pursue? 
Music. I used to sing and play the guitar and write music. I still do when I can find the time.

Who was your mentor/who has influenced you most as a chef? 
Yoram Jarzim, who is the head of a restaurant group in Tel Aviv. He taught me me not only about food but about hospitality. He gave me advice on how to treat people.

It’s the last weekend on earth, what city would you be eating in? 
Tel Aviv.
Any restaurant in particular?
Hummus Magen David (A restaurant in a converted synagogue, in the heart of Carmel Market, which sells everything hummus).

What’s the best piece of advice you’ve been given as a chef?
Be aware of yourself.

What do you like to eat when nobody is watching?
Nutella. Out of the jar, with a spoon.

If you were to open a pop-up restaurant anywhere in the world and with anyone, where/who would you chose?
I’d like to do something in Beirut because of the intensity of it. I’d love to see the reaction to my food there. Or maybe New York. And I like my team at the Barbary, so i’d do it all with them.

Grilled baby courgettes with tahini, lemon juice and chilli oil.

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