Born in 1960 in Tel Aviv, Israel, Tsvika (Vik) became a chef after discovering his passion for cuisine while working as a director of Food and Beverage. He followed his French mentor, Chef Philippe Cayere, to Paris–where he enthusiastically attended private cooking and pastry schools.
“I was awed by the master chefs of France” remembers Vik. “Now, I am more passionate about cooking than ever.” After graduating from ‘Le Pot au Feu’ & ‘LeNotre’, Chef Vik worked in restaurants in Paris, St. Tropez and Cannes, studying under such famous chefs such as George Blanc and Regis Marcon. Traveling around Europe, he learned from local, talented chefs and worked in Northern England’s Lake District, Northern Italy, and Tel Aviv, Israel.
Eventually Vik opened his own successful restaurant in Tel Aviv as well as a boutique catering company and a gourmet store.
In 1995 Chef Vik arrived in the United States where he married and established a family. He worked at Sky Valley resort in northern Georgia, Several restaurants in San Francisco including the Relais & Châteaux small luxury hotel “The Sherman House”
In 2000 he moved to Cincinnati after accepting the executive chef & position for the Celestial restaurant and the Rookwood Pottery Bistro.
After leaving the Celestial in 2005 he worked in several places in and out of town and following the renovation of OTR he opened Zula in 2013 and ZBGB in 2016.
Please RSVP to (513) 931-6038 or firstname.lastname@example.org by Monday, March 6th.
There is no charge for this event, but donations will be gratefully accepted.
Transportation for NHS members by request.