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Magazine I Interview

sanitation process - critical when dealing with such quantities of produce”. Is there a dish you are particularly attached to? “The chocolate mousse with olive oil, sea salt, and za’atar crumble. It’s one of my most successful dishes. When we began serving it at “Shabur” in Paris, it was the talk of the town, making magazine covers around the world. I am particularly attached to it as it deeply connects me to my restaurants”. What does being head chef of EL AL mean to you personally? “First and foremost, I feel like a sort of culinary ambassador to the skies of the Israeli table. It’s our job to create the link between the world and Israeli cuisine in all its diversity. My position also allows me to use Israeli produce and foods I grew up with. Being named EL AL’s head chef is a huge honor and a privilege, a major accomplishment I’m so proud to have achieved in my career”. A finger in every pie Alongside his role as EL AL head chef, Granit and his Machneyuda team are busy expanding their culinary empire. With more than 30 restaurants and over a thousand employees, including Michelin starred Parisian eatery “Shabur”, the sky is quite literally the limit. “Balagan”, also in Paris, has just reopened after extensive refurbishment works, and a wine bar called “Shana” has just been opened next door to “Shabur”. In the Grand Mazarin hotel in the Marais neighborhood, an Eastern European restaurant called “Boubalé” has just opened as well – “the aim is to take the German, Russian, Polish, and Hungarian cuisines and make them sexy”, explains Granit. You’ve practically conquered every summit. What keeps you motivated?

Do you manage to find time for yourself? “Yes. I practice Thai boxing every day, and I love it. I’ve been in a relationship for the past three months – it might seem like a short period of time to some but to me it’s no small feat (he smiles). And of course, I’m a father, which comes above all else. I have a very strong connection with my son who travels with me a lot. When I was named EL AL’s head chef, he was adamant about there being pasta Bolognese on the menu”. And is there? “Of course! Didn’t want to get in trouble, did I?” he answers jokingly. ˆ

“I’ve still got a lot to do. It’s not about how many restaurants or Michelin stars I have. Championing the people I work with is one of my main driving forces. It’s always been important to me to use my kitchens as a tool to help people from underprivileged backgrounds and give them a second chance - allow them to acquire skills and become fantastic chefs, no matter how tough and messy their lives may have been until then. I also want to continue opening hotel restaurants. But I’ll eventually end up doing other things as well – I’m interested in acting for instance, but not in playing a chef”.

Photos: Anatoly Michaello, for illustration purposes only

24 ATMOSPHERE OCTOBER 2023