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.


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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.


Delicious Experts

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!  


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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.


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Avi Taranto wrote his master's thesis on hummus and Israeli nationalism and today his body consists of 80% chickpea.  Tackling the topic of Israel's national dish, Avi researched the origins of Israeli cuisine and posited a shocking conclusion - it's a really a thing! A native New Yorker, Avi studied history and Arabic at McGill (Montreal) where he passionately cooked a lot of curry (Thai and Indian) before going to culinary school in Cap d'Agde, France and moving to Israel in 2009.  He has worked as a chef, baker, translator, tutor, researcher and is now a licensed Israeli tour guide.


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Mara Seidel's proudest moments is when her toddler ate a whole piece of gefilte fish...and loved it! Growing up in Delaware, her family ate traditional Jewish foods, and while they were strange to her American friends, she is excited to see them on the menu here in Israel. Mara has backpacked through Europe, the US, India, Southeast Asia and officially moved to Israel in 2008. She is a licensed Israeli tour guide and additionally works with university students placing them in Israeli internships.  She lives with her husband and baby girl on a beautiful kibbutz, where they pick and eat off the trees whatever happens to be in season. 


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! 


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. 

 


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Rebecca Sykes spends her time in diverse fields that each nourish her in a different way. As an experiential educator devoted to supporting summer camps, she takes meetings in a hammock by a lake and can tell you which camp has the best tater tots. She is an actor available for Showtunes in Hebrew or English (thanks to Camp Ramah and Broadway), with or without a scoop of Ethel Merman. And as a yoga teacher, she teaches people how to turn their lives upside down via handstands...enlightenment is not optional. Her intro to the food world started early - at the age of 4 her mother taught her to make challah. Over 5,000 loaves later, she has a killer recipe to share. Rebecca lives with her family in Jerusalem, just a 6 minute walk from the best falafel.


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Haysha Shatzman's love of Israeli cuisine was first sparked when he was living with a Libyan family as a lone soldier, and it's only grown since. He ran a small business selling donuts out of his home while he was a student in university, and has professional kitchen experience working as a cook and manager at Hatch brewpub in the Mahane Yehuda Shuk. In his kitchen, you are likely to find homemade sourdough starter, yogurt cultures, and a barrel of beer fermenting in the corner. He can't wait to experience the flavors of Israel with you and have some fun along the way.


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Sevim Zakuto is originally from Turkey, where she studied PR. Upon finishing her university degree, she worked in office jobs pertaining to logistics, corporate services and office management. However, in her 30’s, she moved to Israel where she decided to follow her childhood dream of studying pastry making. Since Sevim’s culinary studies, she has worked as a pitzaola and kitchen manager in an Italian restaurant, managed a startup bakery on Kibbutz Kfar Hanassi in the North of Israel, and started her own company called RealFood/WholeEating, where she creates healthy recipes for customers. After being diagnosed with obesity, Sevim came to understand the role that food plays in our lives as either medicinal or poisonous. Ever since, she decided to eat real, whole foods regularly, which are incredibly easy to find in Israel with its abundance of fresh, high quality ingredients.


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Didi Mazri was born and raised in Israel and began his cooking career 12 years ago. Since then, he has worked at prestigious restaurants in Nice, France and Tel Aviv. He also served as head chef and co-owner of Mitbach Laila, a well known Tel Aviv eatery. In the last few years, Didi developed a successful business running private catering events and workshops to teach people how to create tasty, healthy dishes. Didi is extremely passionate about cooking and connecting people through food. He loves to show tourists around Israel's markets, which are like his playgrounds as he visits them so often! He's also friends with many of the market stall holders, making him the perfect guide to finding the tastiest produce around! 


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Tal Nimrodi was raised on a Moshav in a household of foodies. After spending her teen years abroad and some time wander-lusting around the globe, she returned to Israel to pursue her passion for food, the outdoors, fitness, and sustainability.  Four years ago, Tal started her own brand, RUSTYS Nut Butters and Treats, a healthy lifestyle brand which allows her to sell delicious products, run healthy cooking workshops and lecture about entrepreneurship and the importance of sustainability practices. Tal considers herself a healthytarian and you can usually find her riding around Tel Aviv on her bike or practicing acrobatics, aerial silks or yoga.


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Chaya Galor's childhood was spent with food at the center, working in her family restaurant, tossing pizzas basically since the age of 5. Born in Israel to immigrant parents from Italy and New York, and raised in a multicultural hippy village in central Israel, Chaya can attest first-hand to the diversity of this country -- both in and out of the kitchen. After her military service, Chaya traveled the world in search of unique cuisines and local culture and settled back in Tel Aviv where she has been working both in the the food world and in film production, as well as studying political science. Chaya has come to realize that although she loves working with people, food is still her greatest passion. 


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Talia Robinson is a world-record holding hula hooper and Israel’s Got Talent star, amongst many of her claims to fame. Talia moved from London to Israel in search of tastier tomatoes and sunnier days. Although she studied biology at University and started a Masters Degree in nutrition, she realized she couldn’t sit still for more than five minutes and preferred to share her passions with others. As a natural born performer and self-proclaimed food lover, Talia is excited to take you on a stimulating journey uncovering the history and diversity of cultures in Israel through the delicious array of food to be found in the country. 


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Lara Fadlon is a born and bred Tel Avivian who is still in love with the city as a culinary heaven. Growing up with the influence of a father who made the world's best pasta, she took a long route to becoming a private chef. Starting out in a Japanese restaurant preparing sushi, she realized she was meant to be in the kitchen, yet first went to do her B.A. in Business & Entrepreneurship, which led to working in start-ups, as well as trying her own hand in the start-up life. After traveling and studying around the world, her path led back to formal studies at the Danon Culinary Institute and working in two of Delicious Israel's top recommended restaurants - Popina and OCD. 


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Ruthie Edelstein's enthusiasm for Israeli food began when her parents decided to make Israel their family's second home when she was 7 years old.  From that point on Israel became synonymous for Ruthie with free flowing hummus, never ending bars of ice cream, and watermelon for days.  Originally from Sacramento, California, Ruthie studied Political Science, Jewish Studies and Global Cultures at the University of Wisconsin, where she fell in love with cheese! Ruthie is fascinated with the blending of cultures through food and loves exploring the markets in both Jerusalem and Tel Aviv. 


Delicious Operations

PROGRAM CHIEF

Lainie Schwartz, originally from Winnipeg (the coldest city in Canada), told her parents that Israel was "too hot, but delicious" after first visiting the country as a teenager. Ten years later, Israel is hotter than ever, with the Israeli food and drink scene making waves around the world. Before making aliyah in 2013, she studied Political Science and Jewish History from McGill University and worked in politics. After military service in the IDF's Foreign Liaison Division, she worked in international tourism and nonprofit organizations, met her husband while serving chicken wings and completed her MA in Political Marketing from IDC Herzliya. In between going out to eat, Lainie also enjoys reading, crossword puzzles, documentaries, traveling and playing guitar. 

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BOOKING BOSSES

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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. 


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Alex Lasky, originally from South Florida, knew that moving to Israel without knowing too many people would be difficult, so what better to meet new people than by hosting them for Shabbat dinners! Through food, she connected with new people and shared her recipes for others to enjoy. She continued her studies in Middle East Studies at Tel Aviv University and continues to cook with new Middle Eastern recipes utilizing the fresh market ingredients nearby. Alex splits her time between Miami, Florida and Tel Aviv. 


OPERATIONS SOUS CHEF

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Molly Cutler is a certified holistic health & nutrition coach with a deep love for all things food, nutrition and health. She is originally from Los Angeles and moved to Tel Aviv six years ago. Weekends during childhood included countless hours spent watching her favorite cooking personalities on the Food Network and with experimental adventures in the kitchen. At age ten, she made her first ever creation, a blueberry upside-down cake, and had an inkling from then on that at some point, her life and career path would center around food. She ended up studying public health during college and then worked for several years in marketing and business development at a boutique tech PR firm. Almost 18 years since that first cake, and Molly has come full circle, leading a passion filled life in the food and nutrition world.


FINANCE NINJA

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.