Chef Amos Hayon
Born and raised in Hod Hasharon, Chef Amos Hayon grew up surrounded by his grandmother’s orchards and strawberry fields in a culturally rich neighborhood. From an early age, he developed a deep appreciation for cooking, hospitality, and the diverse flavors of his community, from the Yemenite kuban samana to jars of pickled herring in the refrigerator.
His culinary journey began in New York, where he honed his craft in world-class kitchens, working alongside Michelin-starred chefs. After seven transformative years abroad, Hayon returned to Israel, establishing the Ruvida restaurant in the charming agricultural colony of Mazkeret Batya. Nestled in a historic stone building surrounded by orchards and the fertile Judean Lowlands, he found his home and built lasting relationships with local farmers, who became his extended family.
Before transitioning to his current role in the Galilee and Golan Heights, Hayon dedicated two years to research and cultivating connections with the region’s people, even during challenging times for the north. His new local northern cuisine reflects these deep ties—a celebration of the land, its people, and their shared story.
