Chef Asaf Maoz Blends Cultures, Flavors, and Vibes to Build Connections at Carmel

5 Minute read

26 Jan 2025

Journalist

The Israeli chef shares how his heritage shapes his cooking and why Tel Aviv’s Carmel Market inspires his Los Angeles restaurant

At Carmel, a bustling new restaurant in Los Angeles, Chef Asaf Maoz creates a culinary experience that’s as vibrant and diverse as his own heritage. Drawing inspiration from his Syrian and Italian roots, his Tel Aviv upbringing, and years of international experience, Maoz offers a menu that reimagines traditional Israeli dishes through the lens of global influences. "For me, dining is about so much more than food," Maoz says. "It’s about creating an experience—a world where everything, from the smells to the music, comes together."

Born in Ra’anana, Israel, Chef Asaf Maoz grew up immersed in the culinary traditions of his Syrian Jewish father and Italian Jewish mother. His family celebrated their heritage through food, with Friday night Shabbat dinners featuring Syrian kibbeh and dolmas, and Saturday feasts of Italian prosciutto, Parmesan, and fresh pasta. His Syrian grandmother was a profound influence—not just a talented cook, but the owner of a bustling grocery store in Tel Aviv, where she sold her handmade dolmas, kibbeh, and other specialties. Maoz often accompanied her to Tel Aviv’s Carmel Market, where the sights, smells, and vibrant energy of food left a lasting impression.

After completing his military service, Maoz turned to cooking as a creative outlet. Encouraged by his father, he enrolled in culinary school in Tel Aviv, where he trained with some of Israel’s top chefs. His big break came at Catit, the iconic restaurant that pioneered modern Israeli cuisine by blending traditional recipes with contemporary techniques. “It was there that I learned how to take the flavors of my childhood and give them a new life,” Maoz says.

Maoz’s passion for food and culture took him across the globe. In 2014, he moved to Italy, where he staged at the two-Michelin-starred Don Alfonso 1890 on the Amalfi Coast, deepening his appreciation for seasonality and simplicity. Later, he opened a boutique hotel restaurant in Panama before moving to New York City to develop the menu for 19 Cleveland, a Mediterranean eatery that continues to showcase his dishes.

In 2023, Maoz found himself in Los Angeles, ready to create a restaurant that encapsulated his philosophy of blending cultures, flavors, and vibes. Carmel was born—a vibrant space inspired by Tel Aviv’s Carmel Market and designed around an open kitchen and open flame. “I wanted to create more than just a restaurant,” Maoz explains. “Carmel is a reflection of my heritage, my travels, and my passion for bringing people together.” The menu highlights seasonal ingredients and bold, multicultural flavors, with standout dishes like wood-fired octopus shawarma and harissa-glazed Jidori chicken.

Maoz’s cooking reflects the rich diversity of Israeli cuisine, blending the traditions of his Syrian and Italian roots with the multicultural influences of Tel Aviv. He believes that food is just one piece of the dining puzzle: “Great food is only 40% of the experience. The rest is about the atmosphere—the smells, the music, the vibe, and the community.”

As Carmel continues to thrive, Maoz is focused on evolving the menu, strengthening community ties, and sharing his story with more diners. “For me, food is about connection,” he says. “It’s about finding common ground through flavors and experiences, no matter where you’re from.”