Because it's the most multi-sensory experience there is and at the same time very social and basic to human needs. Each restaurant is a story, a different film or a live theatre show with a pulse. If done well, it's as fun as it gets.
Tell us something you wish you had been told at the start of your career?
It's a marathon, so use your energy wisely and take care of your health, it's the only thing no one can give you back.
What’s your favourite restaurant or group of restaurants (besides your own)?
I really like the Hawksmoor dudes - They have MOJO!
What motivates you?
The fact that you don't know what you don't know... know what I mean?
What keeps you up at night?
Eating meat and fried stuff late. Other than that, I sleep like a baby.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
A brilliant chef from Tel-Aviv called Sharon Cohen from Shila restaurant, he's the one that showed me that restaurant cooking can be a joyful thing without the whole army-like vibe that was very common when I started my career.
Coffee or tea?
How often do you check your email?
Six to eight times a day.
How do you let off steam?
Drumming or playing guitar.
Do you prefer a night on the tiles or a night on the sofa?
What’s your signature dish to cook at home?
Chicken schnitzel - I can eat it every day.
What boxset are you currently watching?
Rick and Morty.
What was your dream job growing up?
The dude that invents the Lego models and writes the instruction books - I still buy a set every year to treat myself!
Best business decision?
Opening my Interdisciplinary design and consulting hub for the restaurant and hotel industry. It gave me the freedom to collaborate with amazing different individuals from all over the world in so many levels.
Worst business decision?
Not learning enough about contracts and their importance in the beginning of my career. A lesson well learned.
What piece of advice would you give to those looking to climb the rungs in the business?
If you're comfortable then you're not moving forward.
If you could change one thing about the restaurant industry today, what would it be?
Don't know if it's the industry per se - but I would encourage skilled migrant and working visas. London is such a culinary capital, chefs and cooks from all over the world look up to it and hope to be able to work there, and the industry is in desperate need of working hands. We are very close to a massive imbalance point.
Born and raised in Jerusalem, Amedi studied at Hadassa Culinary College and started his career as a line cook. Rising through the ranks of the kitchen quickly, he eventually moved from Israel to the UK and helped open The Palomar as head chef and co founder in 2014, and stayed with the restaurant until 2018. In the last year he has launched three new restaurant ventures as executive chef and creative director, two of which are based in Spain with the third being Pascor in London's Kensington. Since 2019 he has also ran an interdisciplinary design and consulting hub for the restaurant and hotel industry.