Israeli Chef Idan Segev Leaves Michelin Kitchens to Embrace Local Israeli Cuisine and Foraging
Idan Segev, an Israeli chef who once pursued his culinary dreams in prestigious Michelin-starred restaurants in Paris, has returned to Israel to reconnect with local ingredients and traditional cooking. While working in France in 2011, Segev faced not only the intense pressures of high-end kitchens but also antisemitic and anti-Israeli remarks, which made his experience difficult. He recalls being called a "murderer" in the kitchen during a military operation in Israel, despite not having served in the army. To cope, he concealed his Israeli identity, sometimes claiming to be Greek or Portuguese.
After years of rigorous training, including studies at Le Cordon Bleu and internships with Michelin-starred chefs like Alain Ducasse, Segev decided to leave the demanding Paris culinary scene. He returned to his hometown of Zikhron Yaakov, where he opened a private dining space in a 130-year-old building, focusing on seasonal, locally foraged ingredients. His culinary journey also took him to Japan and New York, where he learned to respect seasonality, simplicity, and sustainability, incorporating techniques like fermentation and whole-animal cooking.
Segev’s connection to the land deepened while working with chef Ezra Kedem in Ein Kerem, Jerusalem, where he cultivated vegetables and began foraging wild herbs. This inspired him to integrate wild plants into his cooking and to revive traditional preservation methods inspired by his late grandfather, a Jerusalem native who practiced "slow food" principles long before the trend.
Today, Segev balances his culinary career with family life by hosting intimate private dinners for up to 16 guests, tailoring menus to seasonal produce and guests’ preferences. He also runs a small community kitchen offering homemade dishes and preserves, fostering local engagement without advertising. Segev emphasizes the challenges chefs face in Israel, including high costs and low profits, and shares practical cooking tips inherited from his grandfather, such as grinding fresh spices and growing herbs at home.
Segev’s story reflects a shift from the high-pressure, international fine dining world to a more grounded, sustainable approach that honors Israeli terroir and culinary heritage.
