Creating new realities through waste.
At the intersection of tradition and innovation, we craft sustainable food systems that honor the past while shaping the future. Through research, education, and hands-on collaboration, we help businesses, chefs, and communities reduce waste, up-cycle ingredients, and implement regenerative practices. Our mission is to redefine how we value food — creating a more sustainable, thoughtful, and delicious world.
We partner with restaurants, hotels, food brands, and manufacturers to take a fresh look at how they operate. By blending robust sustainability practices with inventive R&D, we help uncover hidden opportunities and streamline processes for better efficiency and profitability. Our approach is both practical and imaginative, giving you clear, actionable strategies and the competitive edge you need in today’s fast-paced food industry.
In development, we focus on turning what’s often overlooked into something remarkable. We specialize in transforming by-products and underutilized ingredients into innovative, high-value culinary creations. It’s a blend of art and science—experimenting with passion while ensuring each idea makes sound economic sense. Let’s work together to rethink your menu, product line, or even your entire culinary approach.
We love connecting with people through storytelling and hands-on learning. Our lectures and workshops are crafted to spark ideas, encourage lively discussion, and offer practical techniques for everyone — from emerging chefs to industry veterans. These sessions are more than just informative; they’re designed to inspire you to see the potential in every facet of food and sustainability.
R&D Expert and Chef in Culinary Innovation | Transforming Waste into Opportunity
I’m a culinary innovator with a genuine passion for my craft - a passion that’s rooted in years of hands-on experience in some of Israel’s most acclaimed kitchens. As the former Head of R&D at OCD, I played a key role in developing sustainable, zero-waste practices that reshaped fine dining. My work as Founder & CEO of TENNE continued that journey, merging culinary artistry with business strategy.
Being named to Forbes' “30 Under 30” list in 2024 and receiving multiple awards for innovation and sustainability are significant milestones, but they do not define my work. My true passion lies in reshaping the way we perceive food. I am driven by the artistry of the culinary process - transforming raw, unassuming ingredients into refined creations while constantly challenging the status quo.
But above all, I’m a storyteller. I share my journey through engaging workshops, insightful lectures, and hands-on consulting, making complex ideas approachable. My mission is to help you, whether you’re a chef, a business owner, or an industry leader, unlock a world of opportunities hidden within your resources.
