Chef Asaf Maoz, the creative force behind Carmel in Los Angeles, draws from a rich tapestry of cultural influences to craft dishes that celebrate his heritage and culinary journey. Inspired by the vibrant energy of Tel Aviv’s Carmel Market, his restaurant offers an immersive dining experience that combines bold Israeli flavors with the warmth of Mediterranean hospitality.
Early Life and Influences
Born and raised in Ra’anana, Israel, Chef Maoz grew up in a household steeped in culinary diversity. With a Syrian Jewish father and an Italian Jewish mother, his childhood table was a celebration of contrasting traditions—from Shabbat dinners featuring Syrian cuisine to Saturday Italian feasts of prosciutto, Parmesan, and fresh pasta. His Syrian grandmother, a talented cook and an early mentor, instilled in him a love for seasonal ingredients and traditional recipes, often taking him to Tel Aviv’s bustling Carmel Market, where his passion for food was ignited.
After completing his military service, Maoz found himself naturally drawn to the kitchen, where cooking became his creative outlet. Encouraged by his father, he enrolled in a prestigious culinary school in Tel Aviv, training under some of Israel’s top chefs. His career began at the iconic Catit, where he learned about modernizing traditional Middle Eastern dishes, blending heritage recipes with contemporary techniques.
Maoz’s culinary journey took him far beyond Israel. In 2014, he moved to Italy, where he staged at the two-Michelin-starred Don Alfonso 1890 on the Amalfi Coast. This experience deepened his appreciation for the simplicity and seasonality of Italian cuisine. He later traveled to Panama to open a boutique hotel restaurant on the coast before moving to New York City, where he developed the menu for 19 Cleveland, a popular Mediterranean eatery that continues to feature his dishes.
The Birth of Carmel
In 2023, Maoz partnered with a team in Los Angeles to create Carmel, a restaurant inspired by the flavors and vibrancy of his upbringing. The concept centers on an open kitchen with an open flame, designed to immerse diners in the full sensory experience of cooking. “Dining isn’t just about the food,” Maoz explains. “It’s about the smells, the music, the vibe—it’s a world I want people to step into.” The menu pays homage to his heritage with dishes like wood-fired octopus shawarma and seasonal vegetable-forward creations.
Maoz’s cooking reflects the rich diversity of Israeli cuisine, blending the traditions of his Syrian and Italian roots with the multicultural influences of Tel Aviv. He believes that food is just one piece of the dining puzzle: “Great food is only 40% of the experience. The rest is about the atmosphere, the people, and the memories you create.”
With Carmel, Chef Asaf Maoz has created a space that feels both personal and universal—a tribute to his family’s traditions and his own culinary evolution. By combining authenticity with creativity, Carmel stands as a beacon of bold flavors and heartfelt hospitality in Los Angeles’s vibrant food scene.
