Chef Meir Adoni, 40 – husband to Orian and father to Ofek, Leeyam and Yatir – has been considered the leader of the elite cuisine in Israel for the last decade.
Adoni is a gentleman of creation: leading his four restaurants (Catit, Mizlala, BlueSky and Lumina), producing boutique catering events, participating in live television shows, writing books, creating apps and becoming a known worldwide culinary lecturer.
Catit, his first restaurant, was established in 2002 and became a culinary institution over night.
Today, Catit is known and praised in Israel and around the world for its virtuoso leadership in culinary creativity.
In 2011, Meir Adoni opened the Mizlala, the kicking younger sister of Catit. The Mizlala is a modern bistro, with a large bar, imaginative cocktails and a playful and up-to-date atmosphere.
In 2013, Chef Adoni launched the restaurant BlueSky on top of the Carlton Hotel. The restaurant looks out to the spectacular coastline of Tel Aviv on one side, and on the other it gazes on the urban landscape of the city. BlueSky offers a rich, state-of-the-art and kosher experience,
ranging from small dishes beside a refreshing cocktail to a three course meal from the Chef’s kitchen.
Chef Adoni opened his fourth restaurant, Lumina, in 2014. A modern kosher meat bistro.
Lumina’s menu includes dishes that are his interpretation of modern Israeli cooking, combining Mizlala’s signature dishes, classic bistro dishes and dishes from the traditional jewish cuisine.
The restaurant looks out at a spectacular view of the beach and is suitable for either an easy
going and romantic experience or a festive family dinner.
In the beginning of 2014 channel 2 (Reshet) broadcast the “Mentor Chef” program on prime time, with chef Meir Adoni as one of three mentors. “Mentor Chef” quickly became a great success and one of Meir’s candidate won the finale. In the beginning of 2015 a second season
of “Mentor Chef” will be aired again staring Chef Adoni as one of its mentors.
Throughout the years, Chef Adoni combined culinary creations alongside continuing his education in some of the world’s finest institutions, among them: Alinea in Chicago, Arzak in San Sebastián, La Maison Lenôtre in Paris, Cello Wine Bar in New York, Le Cordon Bleu in Sydney
and Noma in Copenhagen.