Yossi Shitrit

Tel Aviv gave Yossi Shitrit a setting where pace, repetition, and dining culture could shape a personal register. By 2015, the work had settled into a chef role at Mashya in Tel Aviv, Israel, and the line from there is one of refinement rather than rupture. The cooking is described as developing with continuity, carrying a sense of place without treating place as a fixed script. By 2022, that same approach had carried into HIBA in Tel Aviv, Israel, keeping the career anchored in the city while the language of the food continued to sharpen.

At HIBA in Tel Aviv, Israel, the work is framed through dishes that aim for both recognition and freshness. Barkoukesh is the named example of that approach: a dish presented as an interpretation that connects memory to a contemporary culinary language. The result at HIBA is a style that asks to be read as well as eaten, with each plate carrying part of the larger vocabulary.

Barkoukesh is the dish most closely tied to Yossi Shitrit’s profile. It functions as a compact statement of method: memory translated into a form that feels immediate, contemporary, and controlled. In the context of his career, the dish marks the working line he is known for here—heritage held in tension with the present tense, and emotion kept within a composed execution.

Best Chef Milan is the recognition attached to Yossi Shitrit here. It places his work in a wider field beyond Tel Aviv and signals the attention his cooking has received.