Chef Bios: Michael Solomonov

Bringing the Middle East to the Mid-Atlantic



Culinary Style: Israeli, Mid-Eastern, Texas-style Barbecue, Taqueria
Restaurants: Zahav, Percy Street, Xochitl
Born: 1978
Signature Dish: Fried cauliflower with lebneh, luffa bread, house-made merguez sausage, braised lamb shoulder with crispy Persian-style rice
Education: Florida Culinary Institute
Previous Work Experience: Striped Bass (now closed), Vetri, Marigold
Awards: James Beard "Best Mid-Atlantic Chef" 2011, James Beard "Rising Star Chef" 2009
Notable Mentions: Condé Nast Traveler's "50 Hot Tables in the World" 2009, Esquire's "Best New Restaurants" 2008



Solomonov moved to Israel when he was 19, without knowing any Hebrew. He began working at a bakery, as food was the only way to overcome the language barrier