We cook in different locations, adapting the food to fit the setting. Whether that’s outside in a field, on a nyc sidewalk or the intimate setting of your home, you get food that is personal to match a unique experience.
We believe people should eat food that is cooked with simple methods, retaining both essence and flavor. Our produce is always selected based on what’s in season.
We build menus specific to client wishes, taking into consideration any dietary restrictions and personal preferences.
Lev chefs Loren and Daniel grew up in Galilee and Jerusalem respectively. From an early age they were inspired by the melting pot of culinary backgrounds surrounding them. With the rich mix of culinary traditions Jewish immigrants brought from around the world together with the Palestinian traditions, food was always imbued with a deeper sense of memory and emotion.
In the early 2000s each set out on their own culinary journeys, working in such places as Italy, Spain, Australia, England, France and the US. Loren worked in Turin at a local trattoria while Daniel apprenticed in a restaurant on the island of Ischia. This formative time taught them cooking fundamentals they still use to this day. The signature aspect being: total respect for the ingredient. Simplicity and attention remains as the backbone of their culinary approach.
Now both based in New York, together Loren and Daniel have combined their roots, values, intentions and life’s work into LEV.