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Chef Amitzur Mor is the Executive Chef of...

BIO


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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