Michael Solomonov The Chef Who Made Israeli Cuisine a National Favorite
Michael Solomonov didn’t just elevate Israeli food—he made it a major part of America’s culinary conversation. Through his award-winning restaurants and cookbooks, he introduced diners to the rich diversity of Israeli flavors and turned hummus, pita, and tahini into stars on the American table.
Chef Michael Solomonov
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Michael Solomonov At a Glance:
🇮🇱 Born in G’nei Yehuda, Israel; raised in Pittsburgh, Pennsylvania
🍽️ Chef and co-owner of Zahav, Dizengoff, Laser Wolf, and others
📚 Author of Zahav: A World of Israeli Cooking and Israeli Soul
🌿 Known for: Bringing modern Israeli cuisine to the forefront
🏆 James Beard Award winner for Outstanding Chef (2017), among others
From Pittsburgh to Philly’s Culinary Powerhouse
Solomonov’s culinary path started humbly, working in restaurants in Philadelphia after returning from Israel. The turning point came with the opening of Zahav in 2008—a restaurant dedicated to modern Israeli food with deep cultural and personal roots. Inspired by his family, his heritage, and the memory of his brother David, Solomonov crafted a menu that combined traditional Israeli dishes with contemporary flair.
Zahav wasn’t just a hit—it became a phenomenon, winning the James Beard Award for Outstanding Restaurant in 2019 and sparking a nationwide appreciation for Israeli flavors.
Zahav Restaurant Philadelphia
Signature Dishes
Hummus Tehina
Creamy, silky smooth hummus made with generous amounts of tahini, served warm with fluffy pita. A dish that redefined how Americans think about hummus.
Pomegranate Lamb Shoulder with Chickpeas
Slow-roasted lamb glazed with pomegranate molasses and served over chickpeas—a dish rooted in Middle Eastern tradition with Solomonov’s signature balance of sweet, savory, and spice.
Zahav Hummus Tehina
His Impact on American Food Culture
Michael Solomonov helped shift perceptions of Israeli food from casual falafel stands to refined, celebratory cuisine. He showed that Israeli cooking isn’t just one thing—it’s a blend of traditions from across the Jewish diaspora, from North Africa to Eastern Europe to the Levant.
Through his restaurants and cookbooks, he’s inspired chefs and home cooks to explore spices like sumac and za’atar, and ingredients like labneh, preserved lemon, and harissa. His cooking is personal, rooted in memory and meaning—but always aimed at delighting the diner.
In Search of Israeli Cuisine
Controversies & Bold Stances
Solomonov has spoken candidly about his struggles with addiction and the personal loss of his brother, which deeply influenced his work. Instead of avoiding these hard subjects, he’s leaned into them—using food as a way to connect with heritage, grief, and healing.
He’s also been vocal about the need to honor cultural authenticity while still innovating, especially with cuisine that crosses political and geographic boundaries.
Chef Michael Solomonov
What he’s Doing Now
Solomonov continues to run a growing family of restaurants in Philadelphia and beyond, including Laser Wolf, a modern Israeli grill, and K’Far, a bakery and café. He remains a leading voice in Israeli-American cuisine and continues to advocate for food as a force for storytelling and cultural connection.
Pistachio sticky bun at K’Far
Get Inspired: Cook Like Michael Solomonov
Want to bring some Zahav-style magic into your kitchen?
Try these recipes inspired by his approach:
Hummus Tehina
An ultra-creamy hummus made with high-quality tahini and lots of love.
Pomegranate Lamb with Chickpeas
Tender roasted lamb with a sweet-savory glaze that’s perfect for gatherings.
FAQ
What is Michael Solomonov best known for?
Popularizing Israeli cuisine in the U.S. through Zahav and his cookbooks.
Where is he from?
Born in Israel, raised in Pittsburgh, based in Philadelphia.
Did he go to culinary school?
Yes, he trained at the Culinary Institute of America.
What are his most famous dishes?
Hummus Tehina and Pomegranate Lamb Shoulder.
Is he a professional chef?
Yes—one of the most decorated chefs in America today.
Does he write cookbooks?
Yes, including Zahav and Israeli Soul.
Is he focused on healthy eating?
He emphasizes fresh ingredients, legumes, vegetables, and balanced spice.
Is he on social media?
Yes, and his restaurants have strong online followings.
What makes his cooking different?
It’s deeply rooted in Israeli culture but crafted with modern techniques.
Can I cook like him at home?
Absolutely—his cookbooks are full of accessible recipes for home cooks.
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