Michelin-Starred Chef Gal Ben Moshe Leaves Tel Aviv's Pastel, Plans Future Israeli Projects
Chef Gal Ben Moshe, a Michelin-starred chef known for his work at Berlin's Prism and Tel Aviv's Pastel restaurant, is concluding his four-year tenure at Pastel, located in the Tel Aviv Museum. Ben Moshe, who surpassed the average three-year chef term at Pastel by staying four years, is handing over leadership to his longtime deputy Teddy Kagan, who has been the acting chef during Ben Moshe's frequent absences abroad. Ben Moshe expressed pride in leaving a legacy through Kagan, whom Pastel owner Itzik Hangal chose to continue the restaurant's culinary direction.
Pastel, founded 14 years ago by Hangal and Teddy Shauli, caters to a mature clientele including businesspeople and politicians, offering a modern, personal, and regional menu that balances sophisticated dishes with more familiar fare. Before Pastel, Ben Moshe worked in prestigious restaurants in London, the US, and Berlin, where he opened Prism. Currently, he is cooking at Prague's Parzival restaurant in the Boca Hotel, having moved there last October after receiving an irresistible offer.
Ben Moshe shared that he is neither sad nor happy about leaving Pastel but needs more personal time. He revealed a desire to focus solely on cooking rather than managing business aspects, a decision inspired during a train ride between Prague and Berlin. His family remains in Berlin but plans to join him in Prague soon. He also expressed hope to undertake future culinary projects in Israel despite previous critical remarks about Israeli food culture.
At Parzival, Ben Moshe serves a menu similar to his previous work but more personal and conceptual, appealing to a diverse, affluent clientele including real estate investors and tech professionals. The wine list features Israeli, Syrian, and Lebanese wines, reflecting a regional openness. Ben Moshe noted the absence of antisemitism in Prague, contrasting it with experiences in Berlin.
Previously, Ben Moshe and Hangal opened Grace, a private dining room within Pastel for more sophisticated dishes, which sparked debate about the suitability of his cooking style for Pastel's older clientele. Ben Moshe dismissed such claims, emphasizing the need to balance innovation with the preferences of a varied audience, including multi-generational families and opera-goers.
