Chef Ido Zarmi
Professional Background
Ido Zarmi is an accomplished culinary leader with an illustrious career spanning over 20 years. Known for his expertise in Mediterranean and Middle Eastern cuisines, he has excelled in both high-volume operations and fine dining establishments worldwide.
Ido began his formal culinary education at the prestigious Culinary Institute of America, graduating with an AOS degree in Culinary Arts. His professional journey took him from New York City, where he honed his skills at celebrated establishments such as OCEANA and The Sea Grill, to Tel Aviv, where he made his mark as Co-Executive Chef and Owner of Scarlet Private Chef.
In Tel Aviv, he also founded International Culinary Productions (ICP), focusing on culinary tourism, events, and productions. Ido served as the Executive Chef & F&B Manager of The Efendi Hotel, a boutique property in Acre, where he seamlessly blended luxury and culinary artistry.
His global career further expanded to Singapore, where he was part of the opening team of ANIBA Restaurant, showcasing his ability to create innovative menus and lead culinary operations. Prior to that, Ido was the Executive Head Chef of SOHO House Tel Aviv, overseeing high-end culinary experiences.
Now based in Sydney, Ido is the group Executive Chef of Desert Ship, where he oversees operations at Shaffa restaurant, Shaffa Catering Company, and is preparing to launch a Mediterranean tapas bar in Paddington. His leadership, creativity, and deep understanding of diverse culinary traditions continue to define his exceptional contributions to the industry
Mission
Chef Ido Zarmi is here to offer his vast understanding of Mediterranean gastronomy, to share his passion and knowledge of the techniques, ingredients and culture of the Mediterranean region. He prizes passion, knowledge, and work ethic above everything else.
His goal is to always inspire people to eat and live healthier lives all while maintaining a loving and happy atmosphere. Chef Ido’s greatest goal in life is to use Mediterranean gastronomy as a bridge between people of all cultures and backgrounds.
Background
Chef Ido Zarmi began his professional career as a line cook in several coffee shops and eateries in the Tel-Aviv area. After a full and successful military service, Chef Zarmi went back to cooking as the sous chef in Café Vitaly, Tel Aviv.
Later, Ido worked for El Al Airlines, a position that allowed him to tour the culinary world and led him to pursue international culinary studies as his career.
In the Culinary Institute of America, New York, Ido graduated on the Dean's List. Upon completing his studies, Ido worked at Oceana Restaurant in NYC, passing through all stations of Oceana’s brigade system under Chef Cornelius Gallagher, and became Chef de Partie.
Chef Ido’s next stop as a junior sous chef in The Sea Grill Restaurant under Chef Ed Brown, and then as the sous chef in Restaurants Associates’ U.S. Open, opened the corporate culinary world to him and completed a well-balanced career development path, which prepared Ido to his next job.
Leading Michelin Star Restaurants
Azafran Restaurant in New York was Zarmi’s first lead duty, as the Executive Chef (during which time the restaurant was awarded one star by the New York Times). While in New York, Ido advanced his professional skills by attending stages in many leading restaurants, including: Babbo, Daniel, Jean-Georges, Spice Market, Le Bernardine, Blue Hill at Stone Barns, Per Se, Alain Ducasse, and more.
Upon his return to Israel in 2005, Ido worked as a sous chef in Rama's Kitchen in Nataf and then as the Executive Chef at Tapeo Restaurant, the leading Spanish restaurant in Israel.
Latest Endevours
Ido joined forces with his wife, Chef Shani Prusman Zarmi, at 2008 to open a luxurious boutique catering business, Scarlet Private Chef, to this day a leading upscale catering establishment.
In 2011 Ido was the Executive Chef in Yonatan Roshfeld's restaurant, Yavne Montefiore, and one year later partnered as Executive Chef and Head of Food and Beverage department in the establishing of "Uri-Buri" restaurant's Effendi Hotel in Ancient Acre (Acko).
Since 2007, Chef Zarmi became a chef-educator and a senior instructor in Bishulim School, the Israeli Institute of Culinary Arts (IICA). Chef Zarmi was also the head of curricular development and international affairs at the institute, and the Chief Culinary Officer (CCO) in the Culinary-Hub, a leading platform for cooking workshops and a culinary activity center at Sarona-Market in Tel Aviv.
Ido participated in many culinary productions in Israel and internationally and led culinary excursions throughout Israel, Europe, and the U.S.A.. He also gives lectures and demonstrations presenting high-level culinary skills, professionalism, philosophy, and knowledge throughout the world. He is regarded as a professional authority of Mediterranean ingredients, cuisines, and culinary arts.
