
Disappointed by the world of fast, processed foods, Chaim found hope in the conscious eaters of California. As Chaim began mapping out his plans to move West, he was introduced to Chef Todd Aarons at very serendipitous time. Todd, Chef/Owner of Mosaica, a French-Mediterranean bistro in New Jersey, was to be the Executive Chef of the Tierra Sur restaurant at Herzog Wine Cellars in Oxnard California. In June 2005, Chaim joined Todd as his Sous Chef to build a new dream of rustic Mediterranean cuisine, with the influence of the Spanish-Mexican flavors of southern California, in the heart of the gateway to wine country.
After several stints in fine dining and paying his dues in the kitchen, Chaim returned to Baltimore looking to travel and explore the world of food crafts. There, he studied butchery under Ari Benjamin, a Swiss butcher and owner of Wasserman and Lemberger, Baltimore's oldest and best-known kosher butcher shop. With his hat full of new tricks, Chaim headed back to the West Coast for the wine harvest season of 2008, working in several notable Northern California wineries as a cellarman, including the cellars of Jeff Morgan of Covenant Winery in Napa Valley.
Chaim was instrumental in establishing The Kitchen Table. He is currently on leave in Israel, but he always has a home at our table.


