The chef

Israeli chef who owns the Michelin-starred PRISM restaurant in Berlin.
Over the years, he has specialized and gained a wealth of experience in a variety of world-class restaurants, including in London and Chicago, alongside many well-known chefs.

Ben-Moshe developed his unique culinary language during the years he operated his restaurants in Berlin, first at the GLASS restaurant, which received critical acclaim, and these days at PRISM and the PASTEL restaurant.

Gal's cuisine is influenced by the Levantine cuisine of the eastern Mediterranean basin, hence the reliance on local ingredients that Ben-Moshe uses in his kitchen. The overarching principle is seasonal, fresh, and local ingredients: wild herbs, lamb, local fish, and Middle Eastern spices.

A chef who treats his craft as an art in every sense of the word, joining Pastel is another step in Ben Moshe's professional development.

The thrill, challenge, and motivation to create here, in Israel, stem from the understanding that here guests will be able to emotionally connect with his interpretation of locality:

"To be truly excited, you have to be connected to the food. To the raw materials."
In Germany I am exotic. So at Pastel the task, not an easy one, is to take the local and make it even more exciting.
After years of creating abroad, the thought of meeting the Israeli audience inspires me and opens up another path of creation for me. It is possible to be creative and groundbreaking without falling into clichés or cultural appropriation. The goal is to make food that is true to Pastel. To its audience. Food that takes into account the geography and history around me."