Chef Tomer Bar Meir

Tomer Bar Meir is definitely a chef you should know. #This writer hosted at Tomer's house in Ramat Yishai for a great fusion-style tasting meal ## You can also stay with him, read ... ## Highly recommended!

Yoram Mark-Reich
A site worth knowing

_{Tomer Bar Meir in action. Photo: Dima Friend}

Tomer Bar Meir, 38, has been a chef and confectioner for over 15 years. He says: "I entered the professional kitchen in high school as a dishwasher, but the curiosity to know and the ambition to move forward pushed me to go to the cooks department, to be interested in cooking and to learn the kitchen faucets."

"Initially, I collected pieces of information and recipes from every source of information I found - books, press, grandmother's advice and other people's experience. During the service year and the military, I took advantage of every vacation home for culinary and enrichment experiments, over time I realized that cooking and cooking were my professional passion."

_{Photo: Shani Brill}

By the time he finished his culinary studies, he had decided to take a short trip to the east, at least that was the plan ... But China had broken its heart and the short trip had been extended for 7 years. Tomer: "I lived there, traveled, studied Chinese, majored in Chinese cooking at the Chinese Cooking University in Sichuan, and worked as a Western Restaurant Advisor."

About five years ago, he returned to Israel and worked at some of the leading restaurants and caterers in the country. To his delight, he set out to work and learn from some great chefs in Israel and around the world, and he absorbed from them the knowledge, experience and inspiration for professional kitchen work, high standards, and the yearning to achieve uncompromising perfection.

In his cooking he combines local seasonal and raw materials, slow and complex traditional processes as well as modern techniques.