Mor Amitzur 350x350 - Mor, Amitzur

Amitzur Mor

Biography

Chef Amitzur Mor excels in creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken all taste buds with every bite. Chef Amitzur Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He began to pursue 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... READ MORE

Chef Amitzur Mor excels in creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken all taste buds with every bite. Chef Amitzur Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He began to pursue 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 course of 14 years, Chef Mor worked his way up 3 and 4-star restaurants, in­cluding 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 honed his talents for developing bold seasonal, market-driven contemporary cuisine, which re­ceived laudatory reviews from Michelin, Zagat’s, Gael Green, Wall Street Journal and more.

In the culinary wasteland of Morningside Heights, Chef Mor created an oasis of casual fine dining that has been embraced by the neighborhood and has developed a loyal and following crowd.

As the Executive Chef of Barbounia, Chef Mor brings a new and fresh approach to the classic Mediterranean cuisines by taking advantage of the freshest and most exquisite local meats, fish and vegetables and combining them with the best imported Mediterranean ingredients.

Chef Mor’s goal is to keep it fresh, local and delicious.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Cafe D'Alsace duck sausage What is your ultimate meal? Steak and salad dinner with my wife. What three things are always in your pantry? Olive oil, tahini and labaneh If you weren't a chef, what would you be? A ski bum If you could cook with anyone, who would that be? Alain Passard What’s your favorite NYCWFF memory? Last year's taste of Broadway.