The Journey
From $17/Hour to
Michelin Kitchens
The Spark
Started at 17 in his parents' kosher catering business. "I didn't feel anything," he admits. "I just wanted pocket money." Then something clicked.
The Obsession
Became the first ICE LA graduate to complete three full diplomas. Trained under Michelin-starred chefs. Worked 11-hour days at Nur NYC. "I was learning, learning, learning."
The Mission
Now creates intimate fusion dining experiences that feel like family. Professional technique meets genuine warmth. "It's not just food—it's emotion on a plate."
Journey
Elite Experience
Mélisse
Santa Monica
Competitive externship under Michelin-starred Chef Josiah Citrin at one of California's most acclaimed fine-dining establishments.
Nur
New York City
Worked under celebrated Israeli chef Meir Adoni, gaining experience in high-level modern Mediterranean cuisine within a globally respected culinary group.
Nobu Malibu
Malibu
Served as a culinary professional at one of the most internationally recognized luxury dining brands, catering to high-profile clientele.
ICE Alumni Feature
Recognition
Professional journey featured by the Institute of Culinary Education's official alumni publication, highlighting his uncommon academic and professional trajectory.
Education
First to Complete Three
First graduate from ICE Los Angeles to complete three full diploma programs
Culinary Arts
Mastery of fundamental and advanced cooking techniques
Restaurant & Culinary Management
Business operations and leadership in culinary settings
Pastry & Baking Arts
Precision artistry in pastry and baked creations
Institute of Culinary Education (ICE), Los Angeles
Philosophy
"Cook with Emotion"
"It should be a big yes or a simple no. You need to be maniacal about it. It enters inside you and starts filling you up with something — that's passion." Aviv brings this intensity to every private dining experience, creating fusion dishes that blend cultures, techniques, and emotions into unforgettable moments.