Eli Buli

Born in the country of Georgia and emigrating to Holon, Israel at age 2, emerging chef Eli Buli of Williamsburg’s newest Tel Avivian-inspired restaurant, Mesiba at the new Moxy Hotel Williamsburg was first exposed to the culinary industry while serving in the military for his country. After finding a love for cooking, Buli was honorably discharged and took his passion for the industry to work for some of Israel’s best restaurants, including chef Yonatan Roshfeld at Herbert Samuel in Tel Aviv, one of the best restaurants and chefs in the country. In 2017, he took his talent to New York City and leading the kitchen at Manhattan’s Bustan on the Upper West Side. Serving as the Executive Chef at Mesiba, chef Eli designed the menu around the ingredients and flavors he grew up with in Israel with a focus on the sustainable, rich and local produce New York offers.