Mor Amitzur - Mor, Amitzur

Amitzur Mor

Biography

Chef Amitzur Mor excels at creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken your taste buds with every single bite. Chef Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel. After graduating, he continued to work in the most renowned restaurants in Tel Aviv. In 1999, Chef Mor moved to New York City to refine his culinary skills under the direction of some... READ MORE

Chef Amitzur Mor excels at creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken your taste buds with every single bite. Chef Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel. After graduating, he continued to work in the most renowned restaurants in Tel Aviv. In 1999, Chef Mor moved to New York City to refine his culinary skills under the direction of some of the most esteemed chefs in the world, including David Bouley, Francois Payard, Elizabeth Falkner and Tom Colicchio. Over the course of 14 years, Chef Mor worked in many 3 and 4-star restaurants. His background includes the well-respected establishments of Bouley, Gramercy Tavern, Payard, as well as high-profile hotels, such as the W Hotel in Hoboken and Country in Manhattan. In 2010, he became the opening executive chef of Vareli in Morningside Heights, where he fine-tuned his pedigree for developing bold seasonal, market-driven contemporary Mediterranean cuisine. Chef Mor’s bold flavored cuisine has received many accolades from Michelin, Zagat, Gael Green, Wall Street Journal and more. As the Executive Chef of Barbounia, Chef Mor brings a new and fresh approach to the classic Mediterranean cuisines. He takes full advantage of the freshest and most exquisite local meats, fish, and produce while incorporating the best imported Mediterranean ingredients. Chef Mor’s goal is to keep food fresh, local and delicious.

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What is your favorite NYC restaurant? And what is your go-to dish? Gramercy tavern and my go to dish is the tavern burger..... What is your ultimate meal? Dry age prime rib eye with roasted farmers market vegetables, wild mushrooms and really great bottle of red What three things are always in your pantry? Olive oil, tahini and labaneh If you weren't a chef, what would you be? Ski bum If you could cook with anyone, who would that be? My late aunt which was a phenomenal cook and died in her 30's and never had the chance to eat my food. What’s your favorite NYCWFF memory? Kosher dinner we did 2 years ago