Picture an Israeli-born chef who turned Los Angeles into a culinary playground with bold flavors and heartfelt dishes—meet Ori Menashe! From the rustic charm of Bestia to the Middle Eastern magic of Bavel, Menashe’s restaurants and cookbooks have redefined dining with a vibrant blend of Italian and Middle Eastern cuisines. His journey from a curious kid to a culinary innovator is as delicious as his wood-fired pizzas.
The Making of Ori Menashe
Born in Los Angeles but raised in Israel, Ori Menashe grew up in a family that cherished food and travel. His Moroccan mother and Georgian father filled their home with diverse flavors, sparking his lifelong passion for cooking. After completing military service in Israel, Menashe spent a year in South America, where he discovered his knack for feeding friends—a skill he honed back in LA. Skipping culinary school for hands-on learning, he worked at an Israeli café and later at La Terza, where he met his future wife and collaborator, Genevieve Gergis.
Ori Menashe’s Culinary Creations
Menashe’s first restaurant, Bestia, opened in 2012 in LA’s Arts District, transforming a gritty warehouse into a hotspot for Italian-inspired dishes. Think fennel-crusted pork chops and cacao pasta agnolotti, bursting with bold, balanced flavors. His 2018 follow-up, Bavel, leaned into his Middle Eastern roots, serving ethereal pita, lamb neck shawarma, and hummus perfected over years. Both restaurants earned accolades, with Bavel named Best Restaurant of the Year by the Los Angeles Times and Eater. Menashe’s cookbooks, Bestia and Bavel, bring these recipes home, blending personal stories with vibrant dishes like turmeric chicken with toum. His style? Fearless yet comforting, rooted in heritage but never bound by tradition.
In 2022, Menashe and Gergis opened Saffy’s, a casual spot named after their daughter, Saffron, serving Middle Eastern street food like kebabs and falafel with a refined twist. His cookbooks and restaurants celebrate cultural fusion, drawing from Israel, Morocco, Turkey, and Gergis’s Egyptian heritage, making every bite a story of connection.
Why Ori Menashe Matters
Ori Menashe’s impact goes beyond the plate. By elevating Middle Eastern cuisine in LA, he’s helped shift dining culture, making it a hub for adventurous chefs. His restaurants have turned the Arts District into a foodie haven, while his cookbooks inspire home cooks to embrace bold spices and techniques. Menashe’s story—of instinct, heritage, and relentless creativity—resonates with anyone chasing a dream, proving that food can bridge cultures and spark joy.
- Born: Los Angeles, raised in Israel
- Key Works: Bestia (cookbook, 2018), Bavel (cookbook, 2021)
- Restaurants: Bestia (2012), Bavel (2018), Saffy’s (2022)
- Awards: Bavel named Best Restaurant by Los Angeles Times, Eater, and more
Ready to taste Ori Menashe’s world? Grab Bavel or Bestia and whip up a Middle Eastern or Italian feast that’ll wow your taste buds!