Pittsburgh-raised chef Michael Solomonov has been tantalizing diners with his modern take on Israeli flavors at renowned restaurant Zahav in Philadelphia
Award-winning chef Michael Solomonov was born in G’nei Yehudah, Israel, and raised in Pittsburgh, Pennsylvania. He is chef and owner at Zahav, a modern Israeli restaurant that brings the authentic flavors of Israel’s culinary heritage to Philadelphia. He also oversees Federal Donuts.
How did you get to where you are today?
I have an incredibly smart, hardworking business partner, and I am surrounded by people who are inspiring. I have always felt that whenever you see opportunity, you should go for it.
Michael Solomonov is as well known for his strawberry lavender creations at his Federal Donuts restaurant as his crowd-pleasing hummus at Zahav. Photograph: Steve Legato
Michael Solomonov is as well known for his strawberry lavender creations at his Federal Donuts restaurant as his crowd-pleasing hummus at Zahav. Photograph: Steve Legato
Why did you call the restaurant Zahav?
It means “gold” in Hebrew. We used tons of Jerusalem stone in our design, and Jerusalem is the city of gold.
What is it about cooking that you love so much?
The thrill of pleasing guests.
You’ve had quite a journey to get here. What did your troubled days teach you?
[Solomonov recently admitted to drug and alcohol problems in the past, following the death of his younger brother]. Take any measure to not regress.
What are your hopes for 2015 and beyond?
That the students at the Philadelphia Workshop School, who are turning our used Federal Donuts oil into biofuel, will fly a rooster-shaped Federal Donuts rocket to the moon.
www.zahavrestaurant.com
Articles and photos sourced from www.socketsite.com
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