“On top of having great food, Eli was straightforward about his pricing, which was such a breath of fresh air.”
My Mediterranean culinary roots put strong emphasis on cuisine rich in vegetables, fruits, fish and olive oil. When that trend meets wonderful California produce, the sky’s the limit…
For many years while a biology research scientist, I cooked privately for the pleasure of nourishing my family and friends. Eventually, I realized that I enjoyed cooking even more than my laboratory work! So, after a long and successful career in biotech, I decided to devote my attention to my other passion – and in 2010 Eli’s Gourmet Cooking was born.
I believe that the same qualities that make a good scientist also make a good chef.
• Detailed knowledge allows me to selectively choose the highest quality ingredients.
• The ability to consider different perspectives allows me to create innovative dishes based upon a solid culinary foundation.
• A commitment to practical know-how and consistent methodology produces reliable top quality dishes; resulting in happy customers and clients who return time and time again.
With the wide range of produce produced year-round in Northern California, and an increasing public awareness of the unique tastes and healthy properties of Israeli and Middle Eastern cuisine; whether you are planning a special event for 200 or simply looking for a takeout menu for 2, my goal is to bring a smile to your taste buds!
I hope to feed you soon.