Promo of my new platform
the main Idea is to create community of home chefs that want to learn a different approach of home cooking.
Don’t let the name tricks you – Fine Dining At Home mean the I’ll try to give you
my knowledge and experience to cook and try E levitated food at home.
with the methods and techniques I’m using you can develop your skills and use it for any level you would like too.
please follow us:
Instagram – @chefronnyshacham
Website – www.chefronny.com (under construction)
BIO RONNY SHACHAM
Chef Ronny Shacham’s deep appreciation for fresh local ingredients was developed
at a young age growing up in a small village in South Israel to an agricultural family.
He often found himself in the family kitchen watching his grandmother making
traditional East European cuisine and his mother making traditional British food. He
was fascinated by every essence of the process, the smells, the tastes and most
importantly the joy of food that brings people together around one table. This gave
him an incentive and provided him the perfect ground to develop his flair for food.
Ronny’s culinary career began at the age of 20 working for five years in a well known
meat restaurant in Tel Aviv then he relocated to Italy in 2013, where he worked in
Michelin Star house ‘Tano Passami L’olio’. He learned to respect quality and tradition
with a different approach to cooking. While working under Chef Tano Simonato, he
studied at the culinary institute ‘ConGusto’ in Milan. After graduating, Ronny sought
opportunities to further develop his own creativity
He started an internship during the EXPO MILANO 2015 working among the most
reputable American Chefs including Chef Daniel Humm and Chef Paul Bartolotta.
Ronny continued working in traditional Italian restaurants, where he developed and
refined his culinary techniques and hospitality skills.
He relocated to London where he started working at ‘Sushi Samba’. It was there
where he extended his skills to both Asian and South American cooking techniques.
Ronny’s vast menu of international comfort food ranges from East European to
Mediterranean and Asian influences.