behind the kitchen
Welcome to the Luiza catring family!
for 18 years, we at the Luiza catering are creating unique Israeli culinary, in a kitchen located at the rural part of the judean mountains, in a garden full of local herbs and ancient olive trees. the love for humans, the passion for gastronomy and the joy of hosting – all dictate our main values, alongside the SlowFood perception, based on protecting the envaiorment, moral consumarism, and local, fresh, organic produce.
we stick with creativity and innovation,combined with traditional cooking techniques and keeping the familiar and beloved flavours of the Israeli kitchen.
we specielize in unusual culinary solutions, and create events which interlace content, ambiance, design and service, personally costumized for the client and the location.
in addition, we create food markets, speciel chef meals, tasting menus and costume made cocnept menus.
The catering has two seperated ktichens; dairy and meat, and is Kosher (Mate Yehuda Regional council Kashrout)
Chef Nadav MalinNadav started his culinary course at the age of 11 with great curiosity for the kitchen. that passion lead him to become a proffesional chef, and he completed his bachelors degree at the university of gastronomy scinence (founded by the SlowFood movement), in peimonte, Italy. Chef Malin’s kitchen works by the value guiding him through the years – mind full and aware kitchen: cooking and creating the flavours through vast knowledge and familiarity of the produce, and the use of fresh, localy grown produce.
Anat Lev Ari
Amit joined the catring in 2003, and started manging the kitchen. Amit is an expert in managing field kitchens and logistics, and today he is in charge of the opertive part of the catering’s events. Amit is the one solving all the unexpected problems, listens and does his best to keep everyone happy.
Amit grew up in a settelment in the judean mountains, and startes his culinary course at the age of 13, in his family’s run restaurante, which specialized in local rural food; smoked meats, slow cooked casseroles, jams, liquers and homemade bread.
JJ (Jalil Jalil) the sous chef, came from NYC, where he worked in various different kitchens. after years of managing and working in top class kitchens in NYC and TLV (such as “Katit” and “Herbert Samuel”), JJ chose to become Nadav’s sous chef, and to manage the kitchen in all the catering’s event.