Alexander MaronCommunity profile

Alexander Maron began his career in Israel in 2003, working as a sous chef at one of Tel Aviv's oldest restaurants, the Tamara bistro, which specializes in French cuisine. Three years later, he founded and became the head chef of the catering company Chef Cusine. Here, he honed his skills in preparing Mediterranean dishes. Later, he headed the kitchen of the French restaurant Suzette.

Upon returning to Russia, he focused on consulting and launching new projects. His clients include companies such as Arka – the Farhi, Ali Baba, Farhi Hall, and S TTJ (Nur-Sultan) restaurant group, the Hydra Bar (Moscow), "The Sterlyad" (Saratov), and others. In Yalta, he managed the kitchen of the premium-class restaurant "Krym" on the Black Sea coast. He is also well-known in Moscow for his involvement in the SomeMeat project, created by the team behind "El Gaucho" and "El Gauchito," and the Moroccan restaurant Nofar, by Arkady Novikov and William Lamberti. Before joining Rishon as head chef, he prepared Italian classics at the Vecchio Baule restaurant in Karaganda, Kazakhstan.

In the summer of 2020, Alexander Maron became the head chef of the new Rishon project, located at the Jewish Museum and Tolerance Center. "The menu at Rishon features two main directions: the Middle East, primarily Israeli cuisine, and European cuisine. Both adhere strictly to the rules of kashrut," says the chef. "In my work, I prefer bold flavor combinations, so I actively use spices and herbs. I believe that carefully selected seasonings reveal the character of the ingredients and become the soul of the finished dish."

He was born on May 11, 1978, in Moscow, where he also received his professional education. However, he truly found his calling and developed his skills outside of Russia. "I lived and worked in Israel for about 15 years," says Alexander Maron. "And this, without a doubt, influenced my taste preferences and working style. The blending of cultures and traditions, the bold mix of Mediterranean and Middle Eastern cuisines, the high standards for product quality, and the intense competitive environment shaped me as a professional."