i. Biography
His cooking sits between contemporary Levantine cuisine and modern Arabic cuisine, but the plate is defined less by decoration than by place: by pressure, memory, and a coherence that stays rooted and direct.
The Path
A chef’s base in Tel Aviv gave Gal Ben Moshe a starting point in a city where pace, locality, and precision all carry weight. From there, his career moved through kitchens with a high bar for discipline and consistency: Maze in London, The Berkeley in London, Hibiscus in London, and Alinea in Chicago. Taken together, those roles show a method built through travel, repetition, and exposure to different kitchen systems rather than a single fixed model. That progression led to Prism in Charlottenburg, Berlin, where Ben Moshe became chef-patron and took on both the authorship and the upkeep that the role implies. He is today chef-owner of GLASS (since 2012) and chef of The Pink Room. Those two rooms work in different keys, and that difference is part of the structure: one is controlled and tightly focused, the other more expansive in mood and presentation. His career has made space for both without collapsing them into one formula.
The Work Today
Since 2012, Ben Moshe has held the chef-owner role at GLASS in Berlin, a restaurant whose length of run is itself part of the statement. In a city where restaurants are often asked to keep shifting, that kind of continuity reads as discipline: a steady point of view, held over time. The concern is operational, but it also points to a working logic built around interference, balance, and the management of attention. What pulled him forward was not duplication, but opposition: "What interested me was precisely the confrontation of these two worlds: Prism is quiet and very focused, The Pink Room is definitely \"over the top.\"" That contrast gives the work its shape, with Prism’s restraint set against The Pink Room’s heightened register. That tension also helps explain the clarity of his broader cooking language. The food is not built to overwhelm; it is built to align. Flavor, texture, and atmosphere are arranged so each element can do its job without crowding the others.
Signature
Gal's signature dishes include Grilled Grouper and Verjus and XO. The dish name lays out the method in plain terms: one grounding element, one acidic edge, one layer of depth and intensity. The result is composed rather than loud, with each part carrying weight without overstatement.
In Their Words “What interested me was precisely the confrontation of these two worlds: Prism is quiet and very focused, The Pink Room is definitely "over the top.”
Acclaim
Gal's honors include Michelin star (2020).
Profile updated July 2026
FAQ
Asked of Gal
Where did Gal Ben Moshe work before?
Gal Ben Moshe's earlier career included culinary career in Tel Aviv, Maze, and The Berkeley.
What recognition has Gal Ben Moshe received?
Michelin star (2020).
