So, who am I?
My name is Daniel Lotem, and I have been cooking for most of my life.
Food for me is a passion and an experience with a deep emotional essence.

After gaining a lot of experience in a variety of positions in chef kitchens, I understood that to realise one’s true love of food, one must first connect it to the heart and that one must let the food nourish and not just satiate, realise and define intention and meaning.

In recent years I switched to a vegan diet and through it discovered new and special kitchen experiences.

Ever since I can remember, I have aspired to independence, experimentation, exploration, and excellence. Once, at the age of six, it caused me to cut my finger, trying to slice an apple by myself.
But yes, this shocking experience sparked my interest in food, cooking, aesthetics, textures, colours and shapes for the first time. By the age of eight, I was already running my mother’s kitchen while my father taught me to use the stove and oven.

My field of specialisation in cooking (and not only vegan) includes a range of styles and influences from Indian, Mediterranean, European, and Asian cuisine, and more.
When I cook, I use seasonal ingredients – fruits, vegetables, and foraged foods. In addition, I emphasise the use of legumes, seeds, herbs, mushrooms, algae and, of course, a wide variety of spices.

What do I suggest?
Let me surprise you with a varied and colourful culinary experience that is mainly vegan (but not only) for private events, family meals, workshops, retreats, parties, and more.

I would love to get to know you and together compose the specific dishes in your next culinary experience.