Interview with British-Israel Chef Daniel Raymond About Katzir Restaurant in The David Kempinski.
It seems appropriate to relaunch my series of interviews with chefs around Israel, with Chef Daniel Raymond, who, like me, grew up in London and found his home and passion for food in Israel. I met with Daniel over coffee in a small lounge overlooking his new restaurant Katzir, off the lobby of The David Kempinski Tel Aviv. Despite preparing questions in advance, our conversation flowed and went off on numerous tangents as we discussed our shared love of Israeli food, the growing trend of Israeli chefs opening kosher restaurants, and how kosher food should not be seen as a challenge or limitation, but simply a way of cooking. I hope this interview offers a glimpse into the passion and artistry behind the food at Katzir and the artist behind it.
My full review of Katzir was published in The Jewish Chronicle: London roots, Israeli soul: Katzir is Tel Aviv’s tastiest kosher story.
Tell us about your background.
I’m Daniel Raymond, originally from Stamford Hill in London. I moved to Israel with my whole family in 2004. I grew up in a mixed community, attended Avigdor Primary School, and then JFS (Jewish Free School). My family background is incredibly diverse. On my paternal side, they are Iraqi Jews who were expelled from Baghdad, moved to Bombay, and then to London. My grandfather cooked both Indian and Iraqi food, while his Moroccan wife ended up making Ashkenazi food. My mother is Israeli, from a Libyan background—her cooking is phenomenal. Think handmade pasta, dried meat, and paprika from scratch. All of that influences me profoundly.
How did you get into the culinary world?
After my army service as a combat soldier, I went to cooking school. I worked in several places, including Meat & Wine. I spent many years at Herbert Samuel in Herzliya—almost from its opening. It’s where many top Israeli chefs trained (Tomer Agay, Bentzi Arbel, Yuval Ben Neriah), and I worked alongside Yonatan Roshfeld and Tomer Tal (George & John). I was a sous chef to Chef Mor Cohen, who is now the Executive Chef here at The David Kempinski Hotel. I left Herbert Samuel to set up a burger joint in Netanya called Dude’s Burger. My partner still runs it, but when Mor approached me about creating a restaurant in the David Kempinski Hotel, I couldn’t resist.
What makes food in Israel so special?
The produce is the best in the world—seasonal, fresh, and diverse. We get yuzu and bergamot in the winter, different types of zucchini and delicious cherries in the summer, fresh truffles (grown in Israel), wasabi from the Golan, saffron, and everything. Our menu changes up to three times a week, depending on what’s in season. That’s the beauty of cooking here.
How do you approach kosher cuisine?
Kosher isn’t a restriction—it’s a style of cooking. Many top Israeli chefs are now exploring kosher because there’s money in it, but few fully understand it. I believe that kosher food should be treated as its own cuisine, much like Japanese or Italian. You don’t need fake substitutes; you need authenticity.
What food do you miss from London?
There is nothing like a salt beef sandwich from Reubens on Baker Street, and the head chef, Hodaya Cohen, used to work with me at Herbert Samuel.
What is the concept behind Katzir at The David Kempinski?
Katzir is modern Israeli cuisine. I like to call it fine casual—you can come in flip-flops early evening, but also for a dinner with foie gras later at night. The menu spans high-end dishes and simple comfort food like chicken and chips or bangers and mash. It’s about heritage and region: we tell stories of the Galil, the Arava desert, and even the Gaza border through the dishes.
What are the main influences on the menu?
Every dish has a story. Our waiters are briefed daily on the history and significance of each dish. It’s essential that they can share that with guests. It’s not just food, it’s storytelling. The veal tongue dish is deeply personal. It’s inspired by the classic salt beef sandwich at Reubens in London, where I’d go as a kid. I cure the tongue like brisket for 11 days, then cook and slice it thin. The twist? I added an oil I made to capture the essence of a rare herb I found during my army service in the Judean desert. We serve it with Coleman’s English mustard, one of the few non-Israeli ingredients on the menu, mixed with za’atar and salicornia, both found in the desert, along with freshly grated Israeli wasabi. The dish blends my London upbringing with my Israeli army experience.
What impression should people have after dinner at The David Kempinski?
That they’ve tasted something truly Israeli, deeply personal, and rooted in tradition, whether it’s Libyan sausages, Indian spices, or a perfectly executed tongue with a whisper of the Judean desert, I want it to feel like home—with a twist.
Where do you like to eat?
I love authentic food, especially street food. Here are some of my favorite local places in Netanya:
- Bake Shop By Vicky Burstein
- Dude’s Burger
- Falafel Musa
- Humus Uzi
- Schnitzel Kushi
- Schnitzel Haim Boya
- Shlomi Burika
- Simon’s Corner Post (Shimon Tunisian Sandwich)
- Zorba
For days out with the family around Emek Hefer, I have a picnic routine. First, I go to Jacob’s Farm Cheese Shop in Kfar Haroeh. Then, I pop into the local grocery store for a few condiments. Next, I go to Netanel Bakery in Elyachin, an artisanal Yemenite bakery, where I grab a giant handmade malawach with homemade samne (salted, fermented butter). There are loads of beautiful spots in the area to eat on a blanket.
Thank you so much to Daniel for taking the time to speak with me and hosting me at The David Kempsinki for dinner. Stay tuned for more Chef’s Secrets interviews.
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Categories: Chef's Secrets, Israeli Chefs, Israeli Food
