i. Biography
Avivit Priel Avicha moves through her kitchens with the assuredness of someone who has spent years refining not just dishes, but a point of view. She is Executive Chef at Ouzeria in Cologne, and co-founder of Ouzeria in Tel Aviv in 2012, a role that places her at the center of a culinary story shaped by continuity, precision, and instinct.
The Climb
Early in her career, Avivit Priel Avicha worked as chef at Tapeo Restaurant, a formative post that helped shape her culinary voice. It is the kind of early chapter that often leaves a lasting imprint: a place where technique is tested, taste is sharpened, and a chef begins to understand what feels natural at the stove. From there, her path led to Ouzeria, where she became co-founder and Executive Chef of Ouzeria (since 2012), building a platform for the kind of cooking that reflects her sensibility and discipline.
Today
In Cologne, she leads the kitchen as Executive Chef at Ouzeria. The title suggests authority, but the work itself is something more tactile and immediate: guiding the rhythm of service, translating ingredients into plates that feel both deliberate and alive, and maintaining the standards that define a kitchen over time.
Signature
Avivit's signature dishes include Avivit’s cauliflower, eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia. The list reads like a portrait of her cooking in miniature, each dish carrying its own balance of texture, color, and structure. There is the grounded elegance of vegetables given pride of place, the layered richness suggested by feta and roasted beet, and the savory depth of lamb kebab with tomato confit “senia. Together, they sketch a culinary language that is confident without being showy, attentive to produce and to the distinct character of each ingredient.
In Their Words “I don’t feel that anything changed for me in my cooking on 7/10; what did strengthen for me, however, is the understanding that food cannot be a tool of war.” “I work with farmers. I try to get the best vegetables I can get.” Her words point to a philosophy rooted in both principle and practice: a commitment to food as something made with care, and to ingredients that deserve to be treated with the same seriousness as any technique. The emphasis on farmers and vegetables is not decorative, but foundational, suggesting a kitchen in which sourcing is part of the expression, not an afterthought.
Recognition
Avivit's honors include Time Out Tel Aviv Eating & Drinking Awards — Best Female Chef. It is a recognition that acknowledges the clarity of her contribution, and the impact of a career that has moved from formative kitchens to a defining role at Ouzeria.
Profile updated July 2026
FAQ
Asked of Avivit
Where did Avivit Priel Avicha work before?
Avivit Priel Avicha's earlier career included Tapeo Restaurant.
