Yuval Attias - Chef
Chef Yuval Attias was born at Moroccan typical family in Israel.
From age 4 he used to help his mother in the kitchen and probably
from the same age fell in love with cooking.
At age 15 Yuval realized that the only thing that he want to do is to
be a professional chef. At this age he started to work in some of
Israel’s finest hotels for a decade, including serving as head chef
in the French restaurant of King David Hotel, and serving many
dignitaries – including two U.S. presidents and a French Prime Minister.
“I remember when Secretary of State Warren Christopher came to Israel,
and he just wanted cornflakes and banana for breakfast,
so that’s what I served him. When the French Prime Minister visited, I served him a complete Israeli menu – which he loved. All the other hosts were making him French food, but he wanted to try the local cuisine!”
During his work in hotels, Yuval studied professional cooking in Tadmor Professional culinary school,Culinary institute of America, made trainings at 3 Michelin stars restaurants at Paris like Jouel Rouboshon and Laurun.
Yuval took a part at Israeli Food Festival at Ritz hotel in Boston, MA.
At 1995 Yuval decided to teach cooking. He was a head chef at Hadassah culinary institute. At that period chef Attias took part at a lot of international chef competitions as part of Israeli chef team at Austria, Ciprus, Luksemburg, Germany, Belgium, Switzerland, Turkey, etc.
At 1998 Yuval founded his own culinary school placed in the culinary heart of Jerusalem – Teamim Cooking school.