Raz Shabtai

Chef Raz Shabtai's culinary philosophy is deeply rooted in his formative childhood experiences in Jerusalem, particularly his time at Mahane Yehuda market with his grandmother, Mutra. It was there he first understood the essence of "farm-to-table" – selecting the freshest produce and observing its transformation into nourishing meals. This foundational connection to ingredients and the maternal figure who instilled it is so profound that his MICHELIN-starred restaurant, Mutra, is named in her honor, with Chef Raz intending for guests to feel his grandmother's spirit as the ultimate host. Central to his ethos is an unwavering commitment to a strictly kosher kitchen, a path he embraced not as a limitation, but as an integral part of his identity. Having cooked in both kosher and non-kosher establishments, Chef Raz found a personal void in the latter, recognizing that his grandmother's culinary legacy was built solely on kosher principles. For him, adhering to Kashrut is a spiritual bond, a "beautiful spiritual way... to bond with God," and a powerful assertion that fine dining can flourish and innovate within its framework. He views kosher food not merely as a dietary requirement but as "who I am" and "my root," challenging conventional culinary wisdom by demonstrating how excellence can be achieved without traditional French staples like dairy or certain seafood. The farm-to-table principle extends to rigorous ingredient sourcing. Chef Raz champions local and seasonal produce, considering "the farmers actually the hearts of each and every restaurant." Menus at Mutra are dynamically crafted based on Florida's seasonal bounty, changing every three to four months. For ingredients not available locally or those requiring specific certifications, such as kosher cattle, he sources domestically from places like Nebraska, upstate New York, and Texas. Crucially, every single ingredient entering Mutra, regardless of its global origin, undergoes stringent kosher certification, reflecting an uncompromising dedication to both quality and religious adherence. Chef Raz Shabtai's technical mastery lies in his ingenious navigation of strict kosher dietary laws, transforming perceived restrictions into a canvas for inventive culinary expression. He skillfully reinvents classic techniques and flavors, employing methods such as fermentation and pickling to manipulate ingredients and achieve desired profiles that might traditionally rely on forbidden components like shellfish or dairy. For instance, where French cuisine might use milk and heavy cream for espuma, Chef Raz innovates with root vegetables combined with xanthan gum to achieve the requisite volume and texture. Similarly, garlic confit replaces butter, lending a desired "fatness and... body" to dishes, showcasing his profound understanding of flavor chemistry and ingredient substitution. His approach to flavor and plating is deeply personal and narrative-driven, describing his food as "Jerusalem home cooking" presented through a modern lens. Each dish at Mutra is designed to tell a story of Chef Raz's life and experiences, often bearing poetic names that evoke specific memories. While he acknowledges his plating isn't overly theatrical or executed with tweezers, characterizing his style as "baladi food" (authentic, traditional folk food), there's a profound artistry in its simplicity and the depth of flavor. He elevates humble ingredients to a "Mona Lisa" standard, emphasizing layers of taste and thoughtful composition. Among his legendary signature dishes that exemplify this approach are: the **Malfuf**, a refined interpretation of his grandmother's stuffed cabbage, featuring local cabbage filled with matbucha, lamb ragu, Jerusalem raw tahini, and fresh herbs; **"Chicken Liver Dreaming To Become Foie Gras,"** a poignant and flavorful dish inspired by a childhood memory of his grandmother transforming an inexpensive ingredient into something extraordinary; and the iconic **Beet Dish**. The beet dish, a testament to minimalist artistry, combines only two primary ingredients—beet and ajo blanco—into a multi-textural, vegan masterpiece featuring beet sorbet (from pickled beets), roasted beets, and a creamy ajo blanco center, garnished with local blossoms, shallots, and pine nuts. Michelin also notes his **Lamb Kebab with smoked aubergine cream and tomato oil** as a signature item, further highlighting his innovative Middle Eastern cuisine.

Career

• trained at at Nur, Israel/New York
• high-level roles at HaBasta, Israel/New York
• high-level roles at Rafael, Israel/New York
• high-level roles at Alenbi, Israel/New York

Mentored by Grandmother, Assaf Granit, Moshik Roth, Yossi Shitrit, Matan Zaken.