Amitzur Mor

Executive Chef

Originally from Israel, Chef Amitzur has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel, before coming to the US to work under some of the most esteemed chefs in the world, including David Bouley, Francois Payard, Elizabeth Falkner and Tom Colicchio. His background includes New York institutions such as Bouley, Gramercy Tavern and Payard.

Chef Amitzur can be found most mornings at the local market, sourcing the best-quality meats, fish and produce to go alongside expertly chosen Mediterranean ingredients. His passion for creating innovative, technique-driven dishes has built Barbounia into one of the city's premier dining destinations.