i. Biography
From Tel Aviv beginnings to kitchens in Netanya, Toronto, Budapest and Berlin, Aviv Moshe’s path has moved through restaurants, private dining and proprietor work before arriving at Bella in Tel Aviv, Israel, where he is chef at the helm. Self-taught and shaped by kosher cuisine, he has built that journey across sharply different settings: Messa, Poupee, Maree Sky Lounge, Babel, Exodus Retro Bistro and his own private-chef practice.
Early Years
Self-taught and from Tel Aviv, Moshe entered professional cooking without a formal culinary-school credential attached to his name. The city remains central to his story: it is both his point of origin and the place where several defining restaurant roles sit. At Messa in Tel Aviv, Israel, he worked as chef and became associated with Seared Foie Gras, identified by its source as the restaurant’s flagship dish. Its pairing of liver with white chocolate Valrhone lemon was described as incredible, a specific marker of the kind of contrast that followed him through later menus: luxury ingredient, unexpected sweetness, sharp acidity, and a dish built to be remembered. He also cooked as chef at Poupee in Tel Aviv, Israel, adding another local stop to a career that kept returning to the city while reaching well beyond it. The movement was not only geographic; it shifted formats, from restaurant kitchens to private work and back again.
Making a Name
The route widened at Maree Sky Lounge in Netanya, Israel, where Moshe served as chef. From there, the map stretched outside Israel: he was chef de cuisine at Babel in Toronto, Canada, a former role that placed him in another major dining city. The Babel name also connects to Budapest, Hungary, where his multi-course tasting menu drew on Hungarian culinary heritage without replicating it. That distinction matters on the plate: reference rather than copy, memory rather than costume, a menu using place as material while still belonging to the chef cooking it. His career has also included private-chef work, both generally and under the Chef Aviv Moshe name. In that format, the restaurant frame falls away; the chef’s judgment, pacing and ability to read a room become the service. Berlin, Germany, brought another turn. As proprietor of Exodus Retro Bistro, Moshe was tied to modern Mediterranean Israeli cuisine, carrying a Tel Aviv-rooted vocabulary into a European setting. The role adds ownership to the arc, not only cooking for a room but shaping the identity of a venue.
The Present
At Bella in Tel Aviv, Israel, Moshe serves traditional Italian food with contemporary interpretations in a kosher dairy format. Because the kitchen works without meat and poultry main courses, fish takes their place, giving the restaurant’s version of Italian cooking a structure specific to its kosher dairy setting. That present role gathers several lines from the earlier journey. The Tel Aviv origin remains close; the kosher specialty is explicit; the habit of reworking culinary inheritance appears again, now through Italian tradition translated into a contemporary dairy format. After Messa, Poupee, Maree Sky Lounge, former work connected to Babel, private-chef service, and Exodus Retro Bistro in Berlin, Bella reads as an arrival with momentum still in it.
Profile updated July 2026
FAQ
Asked of Aviv
What is Aviv Moshe doing now?
Aviv Moshe is chef at the helm of Bella in Tel Aviv, Israel, where he serves traditional Italian food with contemporary interpretations in a kosher dairy format built around fish instead of meat and poultry main courses.
Where else has Aviv Moshe worked?
He has worked at Messa and Poupee in Tel Aviv, Maree Sky Lounge in Netanya, Babel in Toronto, and Exodus Retro Bistro in Berlin, and he has also worked as a private chef under the Chef Aviv Moshe name.
Where did Aviv Moshe begin their career?
His path is rooted in Tel Aviv, Israel, where he is from and where he worked as chef at Messa and Poupee.
