i. Biography
His cooking is described by one clean word — creative — but the dishes tied to Orel Kimchi’s name point to a kitchen language built on structure and surprise, wit and appetite, with the sort of timing that makes a plate click the moment it lands.
The Climb
In early work as chef at Cavalier restaurant in Jerusalem, then as chef at Joël Robuchon in Paris, and later as chef at Arzak in San Sebastian, Orel Kimchi moved through kitchens that ask for discipline before style. The run from Jerusalem to Paris to San Sebastian reads as a steady build, each stop adding pressure, range, and a firmer grasp of his own line. Those roles demanded technique, yes, but also the ability to take in a place, adjust, and keep pushing the work forward. Today, Orel is chef and owner of Popina, where he has been since 2013.
Today
As chef and owner, Orel Kimchi holds the food and the room together. The role extends past authorship: it covers the pace of service, the tone of the space, and the way a meal is meant to land. That position ties him to the full restaurant experience, not only the plate, and to the result his partners set out to make delightful. His named dishes show how that approach works in practice. Steamed Buns with a Shrimp Burger or Foie Gras began as something Kimchi and his team made for themselves, then moved onto the menu as a dish guests would come to seek out. The route from staff meal to signature tells you enough: the idea came from appetite first, then got refined into service without losing its sense of play. The Shrimp Burger carries the same directness in a tighter form, compact and immediate. Other dishes carry the same control with a different accent. Tartare of fish with a Gin & Tonic jelly was invented by Kimchi as an homage to his favourite cocktail, turning a drink into a plate with a sharp edge of wit. The Decadent Chicken sits in richer territory, built from roasted boneless chicken thigh with truffle sauce, poached egg, grilled lettuce and toasted brioche. Even the name is generous; the structure behind it keeps the plate in balance.
Signature
Orel's signature dishes include Steamed Buns with a Shrimp Burger or Foie Gras, Tartare of fish with a Gin & Tonic jelly, The Decadent Chicken, Shrimp Burger, and pumpkin jam ravioli.
In Their Words “My time working with the famous French chef Joel Robuchon influenced my vision of the ideal restaurant.” “My partners and I worked hard to make the restaurant experience delightful.”
Recognition
Orel's honors include World's Best Young Chef award.
Profile updated July 2026
FAQ
Asked of Orel
What is Orel Kimchi's current role?
As of 2026, Orel Kimchi is chef and owner.
Where did Orel Kimchi work before?
Orel Kimchi's earlier career included Cavalier restaurant, Joël Robuchon, and Arzak.
What recognition has Orel Kimchi received?
World's Best Young Chef award (2013).
