Chef Einav Azguri Leaves High-End Culinary Scene for Family Life and Deli Kitchen in Tel Aviv
Einav Azguri, a 49-year-old chef formerly known for his work in trendy Tel Aviv wine bars and restaurants like Saruseria, Bar A-Vin, and Imperial's LP, has shifted from high-end culinary creations to managing a small deli kitchen called Pranzo on Basel Street. Once celebrated for innovative dishes and late-night service, Azguri now prepares everyday home-style meals such as fish patties, matbucha salad, and baked schnitzel, embracing a simpler, less glamorous approach to cooking.
Azguri describes himself primarily as a cook rather than a chef, rejecting the flashy image often associated with the profession. After two decades in the nightlife and restaurant scene, he divorced two years ago, attributing the breakdown of his marriage to the demanding lifestyle of late hours and constant pressure. He emphasizes the personal cost of the restaurant world, including lost family time and mental exhaustion, and says he no longer wants to sacrifice his well-being for culinary fame.
Professionally, Azguri has grown disillusioned with the ego-driven race for rare ingredients and social media attention. He welcomes the stability of deli work, which offers regular hours and less stress, allowing him to prioritize family. He acknowledges the financial challenges of fine dining, noting that many chefs struggle to make a living, while fast food and simpler operations tend to be more profitable.
Azguri also shares that he has a new long-distance relationship with a woman named Ofer, whom he met years ago and reconnected with after the closure of LP and other venues. She lives in New York but plans to return to Israel within a year. Azguri values his current routine, spending afternoons with his daughters and enjoying a more balanced life away from the kitchen's late-night rush.
He concludes that while his current dishes may not be the most talked-about in the city, being present for his family makes him feel like the coolest dad, and for now, that is enough.
