Languages: English, Hebrew

Chef Arbel’s profound culinary journey started back in her childhood as she was inspired by all her family’s delicious food she was always surrounded by. She decided to pursue her passion for cooking after serving in the army and realized she had the skills necessary to turn her passion into a career. Arbel has worked with various master chefs in the world. All these years, she has cooked with her two main values, technique and quality. In 2013, she moved to France to attend Institut Paul Bocuse. Known as one of the most honored chefs in France, Paul Bocuse made extraordinary innovations towards French cuisine that served as inspirations for generations to come. Throughout this time, Arbel was able to develop her skills working in various types of restaurants and deepened her knowledge on diverse aspects of the culinary industry. Arbel continued her culinary journey as being a line cook at three Michelin star restaurant Maison Troisgros at Roan, France. In June 2016, Arbel wanted to venture out and bring her culinary practices to New York City. She first worked as a head pastry chef at an artisanal restaurant and then opened RDV harlem with Chef Kfir Ben Ari. After numerous restaurant experiences, Arbel now works as the executive pastry chef at FoodArt bakery which is a different atmosphere but loves the freedom of being artistic and crafting new pastries.