Background

To whom it may concern As you will see from my enclosed resume, I have worked for over 32 years in various demanding high-end restaurants and private chef environments. I started as a line cook and worked up to senior executive chef positions in some of the top restaurants in Tel Aviv, London, New York City, New Orleans, California, and Switzerland. While my formal culinary education is classical French, I specialize in Mediterranean cuisine, emphasizing fish and seafood. My cooking style is farm-to-table, as I believe that the food 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 highly motivated and continuously operate in any kitchen with a strong leadership mentality. I place great emphasis on providing high-quality, simple yet elegant food. I aim to continually enhance my culinary expertise and knowledge to deliver the best possible end products. Sincerely yours, Aviv Regev

Education

• Ecole Da art de culinary
  culinary art Lyon France
  

  2001 - 2001