About Delicious Israel
Delicious Israel’s personalized walking, travel and cooking tours introduce traveling foodies and culture-seekers to authentic Israeli lifestyle. On our tantalizingly tasty adventures, we hear from the brothers running a third-generation Turkish family-owned deli on Levinsky Street, we taste shakshuka at a private Yemenite home nestled next to Shuk HaCarmel, and we learn about the origins of different spices from the immigrants who brought them to Israel. We introduce travelers to Israel at its purest: Israel freshly squeezed. Israel newly baked. Israel raw.
About the Founder
Founded in 2011 by former attorney and yoga instructor, Inbal Baum, Delicious Israel’s intimate culinary crusades have since taken the lead as one of the country’s most enticing ways to explore what it truly means to be an Israeli by engaging with those who call the holy land home.
After working as an attorney in New York City, years of Jewish and Israel-related organizational work and consulting in the private and public sectors, Inbal left behind the desk jobs and immigrated to Israel in 2009 to follow her entrepreneurial heart and passion. As an amateur chef (with a specialized focus on ice cream-making) and yoga instructor, Inbal is always excited for her next food and yoga adventure—in Israel and around the globe.
"A truly amazing experience. Even though the reviews had given us exceptionally high expectations, these were still surpassed. We loved the tour and Inbal was a truly brilliant guide".
Moran Broza was trained as a chef in South Africa and has been traveling the world and feeding people through the kitchen and with her passion for food since, including in the educational arena, through her entrepreneurial endeavor - Be. Having worked as a chef, business manager and consultant in South Africa, Europe and Israel, Moran is excited to be home sharing her love for Israeli cuisine (its origins, history, and flavors) and is excited and proud to share her foodie knowledge with anyone who will listen. She eagerly looks forward to meeting you so that she can share her favorite local spots with you!
"You'll be thrilled. Excellent, interesting, generous. We were so fortunate to have Moran as our guide."
Ilana Butrimovitz's earliest memories are from spending time in her grandmother’s kitchen where she learned first hand how to cook traditional Sephardic food. After growing up in San Francisco (foodie haven) and graduating from the University of Washington in Seattle (eating all the fresh fish one could imagine), Ilana moved to Israel to pursue a master’s degree in Jewish Education and Jewish History in Jerusalem. Hooked on Israel, Ilana made Aliya in 2010 and has since been combining her passions of Israeli history and culture mixed with her passion for food. As a former resident of Tel Aviv's two main markets, she can’t wait to share with you her favorite eateries. Besides enjoying good eats Ilana has recently taken up surfing and is learning to play the banjo.
Neely Cohen has worked as a chef and chocolatier in the United States, South America, Europe, and the Middle East. A graduate of the Natural Gourmet Institute, Neely has trained under renowned pastry chef Pichet Ong, cooked at the James Beard House, and has had the honor of making dessert for former Vice President Joe Biden. In 2012, she earned national acclaim after winning Food Network's Sweet Genius. With her prize money, she built a successful bean-to-bar chocolate factory in her hometown. In 2017, she sold her business to return to Tel Aviv. She is thrilled to be in her favorite city sharing her favorite foods with you!
Rachel Myerson's passion for food sprung upon her after moving to Israel three years ago from the UK, when she discovered the creative joys of home cooking. Inspired by Jewish traditional dishes, abundant local produce and travelling around the globe, she has found unexpected joy in exploring cultures through the food that they eat. As a freelance journalist, Rachel considers herself one lucky lady to be able to research and write about food, then share her findings with all of you!
"A wonderful and informative tour, linking the melting pot of cultures and their food/cuisine that makes Israel so special. Our guide, Rachel, was not only knowledgeable but her wonderful nature made this tour even more fun. Our tastebuds and minds were definitely awakened!"
Harry Rubenstein's culinary journey began with a steady diet of pastrami and Cel-Ray, before a "food awakening" at an Indian restaurant in upstate New York sent him searching. Fast forward 20 years, and Harry, a father of 3 from Modi’in, has left the marketing world after two decades staring at a computer screen to chase his dreams of lemon tarts, macarons, and homemade Nutella that you don’t buy at the store. When he's not slaving (and eating) his way through his pastry chef classes at Bishulim, The Israeli Academy of Culinary Arts, he's baking bagels and bialys and researching (and baking) lost Jewish desserts.
Sarah Ross grew up baking with her mom and grandmother and pouring over the mysterious recipes in her father’s “Gourmet” magazines. Years later, her first career in fashion design (and a second in non-profit management), led her to New York City where she could actually taste the things she’d read about, and found new joy in cooking and baking. In 2017, Sarah traded in the bagels of Queens to make the land of milk and halva her home. She lives outside of Tel Aviv with her husband and two young children.
Jared Erman grew up in the kitchen. For as long as he can remember he would help his father prepare family meals, be it on a grill, in the oven (standard or Dutch), or even in a wok. After studying marketing and entrepreneurship at the University of Arizona he spent over two years working at an investing firm in Tucson, a world city of gastronomy. As the Excel/Sheets ninja, Jared will marry his passion for food with his skillz for finances. Jared is a Fourth Degree Master Instructor in the Korean-American martial art of Modern Tang Soo Do, and served as the University of Arizona’s head coach for six years. Perhaps one day he’ll combine his love of food and karate and become a hibachi chef.