i. Biography
Coming Up
At Frances Vinbar, Tzahi Anidjar works in a register that demands precision, hospitality, and control of pace. The Executive Chef role is not just about sending food; it is about holding the meal together from the first plate to the last pour, with enough consistency to make the room feel settled and enough instinct to keep it alive.
Where They Are Now
Mediterranean and Middle Eastern small plates define Anidjar’s cooking at Frances Vinbar. The format asks for generosity without excess, and for flavor built through balance rather than volume: spice against herbs, brightness against depth, crispness against creaminess, tenderness against char. In that kind of kitchen, each dish has to land on its own terms while still fitting the meal’s larger rhythm. Small plates also force discipline. A kitchen working in fragments still has to produce coherence, and every element has to earn its place on the table. Anidjar’s work sits inside those Mediterranean and Middle Eastern traditions, where abundance is expressed through variety and the meal moves by flow rather than ceremony.
Career - Executive Chef — Frances Vinbar, Oslo, Norway
Honors
Michelin Bib Gourmand and Star Wine List recognition place Anidjar’s work in two different but connected parts of the dining experience: the kitchen and the cellar. Bib Gourmand points to cooking that delivers with consistency and value, while Star Wine List recognition reflects a restaurant where wine is treated as part of the structure of the meal, not an afterthought. For Mediterranean and Middle Eastern small plates, that kind of notice makes sense. The format depends on pacing, pairing, and the ability to keep a sequence of dishes coherent as it unfolds.
FAQ What is Tzahi Anidjar's current role? As of 2026, Tzahi Anidjar is Executive Chef of Frances Vinbar. What recognition has Tzahi Anidjar received? Michelin Bib Gourmand (2024). What is Tzahi Anidjar known for? Mediterranean and Middle Eastern small plates.
