Chef Einav Gefen joined Restaurant Associates in 2021 as Chef | Innovator supporting the company’s continued path of quality, innovation, growth and purpose.
Chef Einav’s career began as a pastry chef at Orna & Ella then as sous chef at Mul-Yam in Tel Aviv, Israel. Mul-Yam Restaurant was named the top restaurant by the French restaurant guide, Gault-Millau, and the world’s 114th best restaurants by Les Grandes Tables du Monde.
Since then Einav has traveled the world, growing and sharing her experiences. A graduate of the Institute of Culinary Education (formerly known as Peter Kump’s), she interned at New York’s Daniel restaurant and was the executive chef at Danal in Manhattan’s East Village. Her work there gained the attention of Time Out Restaurant Guide 2001, where she received a critic’s pick write-up.
Chef Einav contributed to the book Art & Cook, published in November 2003 to great reviews—both as a recipe book and as an art collection. From 2003-2008 Chef Einav was a professional chef instructor at ICE (Institute of Culinary Education) in Manhattan where she was responsible for training aspiring chefs in all aspects of cooking and presentation.
Chef Einav joined Unilever in 2008 as the Corporate Head Chef then was promoted in 2016 to Corporate Executive Chef where she lead a team of Chefs charged with innovation development, product rejuvenation, consumer activations, and deployment of global projects. She held a TED Talk in 2014 and competed on the acclaimed Food network competition show “Chopped.”