Moshe Segev: Chef Profile

Moshe Segev, born in Jerusalem in 1973 and raised in Tel Aviv and Rishon LeZion, is a prominent Israeli Chef, Restaurateur, Television Presenter, and Cookbook Author known for inventive presentations and a media-forward approach to modern Israeli cuisine.

Segev combines formal training from Tadmor Hotel School with time spent studying Asian cooking in Thailand. He built a restaurant group and a TV career centered on fresh ingredients, bold flavors, and accessible techniques for home cooks and food lovers alike.

Moshe Segev's Formal Culinary Training

Moshe Segev began working in kitchens at age 13, earning his first experience in a bowling alley kitchen in Rishon LeZion. After completing military service he studied Graphics and Design briefly before committing to a culinary path.

Segev enrolled at the Tadmor Hotel School to formalize his culinary education. He later expanded his skills abroad, studying in Thailand and immersing himself in Asian techniques that would influence his later restaurants and media work.

Early professional posts included positions at notable Tel Aviv establishments where he refined technique and kitchen leadership before launching his own concept in 2004.

The Fastest Growing
Restaurant & Hospitality Job Platform

Looking for top paid jobs? Or Hiring for your business?

Find a Job

---

Post a Job

Moshe Segev Restaurants & Businesses

Segev developed a diverse hospitality portfolio spanning fine dining, Japanese concepts, fast casual outlets, and stylish bars.

1. Segev (Herzliya Pituah, 2004–2021) – His flagship restaurant established Segev as a leading voice in Israeli dining. The restaurant was widely praised and ranked among Israel's top ten restaurants before closing due to economic pressures after the COVID-19 pandemic.
2. Segev Bar & Lounge, Petah Tikva – A lively venue combining drinks and a varied menu in a social atmosphere.
3. Nihon no-ba – Segev Japanese – A Japanese concept reflecting Segev's appreciation for Asian flavors and careful presentation.
4. Segev Japanese Bar, Hod HaSharon – A continuation of his Japanese dining projects focused on bar service and small plates.
5. Segev Express (Tel Aviv, Rishon LeZion, North) – Fast casual locations bringing Segev's recipes to broader audiences with quick service and market-driven dishes.
6. Segev Natanya – Kosher Chef Kitchen – A kosher operation designed to serve local tastes while maintaining culinary standards.

In December 2021 Segev opened Nihon Nu Ba, a Japanese restaurant noted for food where presentation is as important as flavor, demonstrating his continued evolution as a restaurateur.

Moshe Segev's Other Ventures

Beyond restaurants, Segev has diversified into publishing, airline catering consultancy, and community outreach.

• Cookbooks: Titles include Diary of a Chef, Segev Express, From the Market to the Kitchen, and My Family Kitchen, sharing techniques and approachable recipes for home cooks.
• Airline Collaboration: In 2011 Segev worked with El Al to improve in flight meals, removing powdered and frozen shortcuts in favor of fresher, higher quality preparations.
• Education and Events: Segev frequently runs seminars, demonstrations, and online cooking events, including charity and academic community programs during the pandemic.

Moshe Segev Shows

Segev has been a familiar face on Israeli television, hosting a wide range of cooking shows that mix instruction, travel, and entertainment.

• Open Cooking (בישול פתוח) – A children's cooking show that marked his television debut in 2002.
• Segev's Here to Cook (שגב בא לבשל) – A program where he shares recipes and kitchen techniques.
• Excite Your Taste Buds with Segev (שגב בא לפנק) – Focused on inventive recipes and flavor exploration.
• Around the World with Segev (שגב עולמי) – A travel style series exploring international cuisines and influences.
• Segev - the Show (שגב - המופע) – A variety format blending cooking with entertainment elements.
• Chef Swap (שף מתחלף) – A competitive program where chefs exchange kitchens and challenge each other.
• Segev's Workers Restaurant – Highlighting practical, hearty food suited to workers and everyday diners.
• Segev's Basta and In Segev's Kitchen – Shows centered on street food, markets, and behind the scenes in his kitchen.

Through television Segev has become an ambassador for making creative cooking accessible while emphasizing quality and technique.

The Fastest Growing
Restaurant & Hospitality Job Platform

Looking for top paid jobs? Or Hiring for your business?

Find a Job

---

Post a Job

Moshe Segev Awards and Accolades

Segev and his restaurants have earned broad recognition within Israel for culinary quality and media impact.

• Restaurant Rankings: His flagship Segev was ranked among Israel's top ten restaurants prior to its 2021 closure.
• Media Recognition: Segev's television presence has made him a household name and a respected culinary voice in Israel.
• Industry Impact: His consultancy work and public campaigns for better food standards, such as the El Al project, reinforced his reputation as a chef focused on improving food quality beyond his own kitchens.

Moshe Segev Personal Life

Moshe Segev was born on September 29, 1973, in Jerusalem and grew up in Tel Aviv and Rishon LeZion. He began working in kitchens as a young teenager, an experience that set the course for his career.

Segev is married to stylist Sandra Ringler. He is known for participating in community initiatives, charity cooking events, and educational seminars, especially during times of need such as the pandemic.

Moshe Segev Family and Friends

Segev's wife Sandra Ringler has worked as a stylist for prominent figures, and the couple are active in Israel's social and professional circles. Segev often collaborates with peers in the industry for media projects and pop up events.

He maintains a public profile that blends culinary entrepreneurship with community engagement, supporting food education and hands on workshops.

Moshe Segev Chef Profile: Conclusion

Moshe Segev is a multifaceted Chef and media personality whose blend of formal training, Asian influences, and market driven cooking helped shape contemporary Israeli dining. His restaurants, books, and television work made him one of Israel's best known culinary figures.

While markets and circumstances have forced changes to his restaurant portfolio, Segev continues to influence how Israelis eat, cook, and think about food through new concepts, media projects, and public initiatives.