i. Biography
Tomer Agay is chef at Santa Katarina in Tel Aviv, a role that places the kitchen work around precision, rhythm, and a clear sense of place.
The Path
Judging on Game of Chefs required more than technical knowledge; for Tomer Agay, it meant reading a plate quickly, holding a calm line under pressure, and making decisions that separate solid execution from work that stays with the diner. In that setting, the job was as much about discernment as it was about taste. That earlier role helps locate the standard he brings to the kitchen now. The move from judging competition plates to leading service at Santa Katarina points to a practice shaped by close attention and a disciplined palate. In daily work, that shows up as consistency, flavor, and balance rather than display, with the stove used as a place for control and clarity.
The Work Today
At Santa Katarina in Tel Aviv, chef is the position that sets the pace, the standards, and the tone of the room. For Tomer Agay, that means managing a kitchen that has to move with the city while keeping each plate deliberate. The work sits in the overlap between discipline and flexibility: keeping service steady without losing the structure of the food. The job is simple to name and demanding to do. It requires standards that hold across service, a hand that keeps the line moving, and enough restraint to let the food define the restaurant’s identity. In Tomer Agay’s case, that identity reads as clarity over excess, with the authority coming from repetition, timing, and knowing when to let ingredients carry the plate.
Signature
Tomer’s signature dishes include kousa mahshi, roasted asparagus on the grill with Kadosh cheese, crab bruschetta with corn and pepper salad, and tuna sashimi. Taken together, they show range across comfort, smoke, freshness, and precision. Kousa mahshi brings depth; roasted asparagus on the grill with Kadosh cheese adds direct heat and dairy richness; crab bruschetta with corn and pepper salad leans on brightness and contrast; tuna sashimi pulls the work toward clean, restrained lines. What links them is control. The dishes move through different registers, but each appears to be built with attention to texture, freshness, and balance. That makes the signatures less a style statement than a working snapshot of a kitchen that can handle warmth, refinement, and exactness in the same service.
Recognition
Tomer Agay has received Time Out Tel Aviv — Best Restaurant For Casual Dining (2018).
Profile updated July 2026
FAQ
Asked of Tomer
Where did Tomer Agay work before?
Tomer Agay's earlier career included Game of Chefs.
What recognition has Tomer Agay received?
Best Restaurant For Casual Dining (2018).
