We recently connected with Yossi Machluf and have shared our conversation below.

Yossi, appreciate you joining us today. So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?

Back in the day catering was not as fancy as it is today. Sure every chef tried to showcase his work in one way or another but it was basic. Now everyone is on social media which means that even before the guests have tasted the food the caterer is already judged by its looks that is the reason I have started my business – allowing the caterers to focus on the flavor while I am the one to take care of the looks.

Yossi, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

my name is yossi machluf i have been a private chef for the last 15 years however a little over a year ago i left the kitchen and become a food stylist . while i was still working as a chef i was always approched by other caterers to help them make their food better
when covid begun i got it and lost my sense of taste for 2 months and then i got the idea that since i cant cook cause i cant taste the food might as well i am gonna make it pretty for others .

what is a food stylist – my job is to give a visual support to caterers that either are looking to elevate their game or events that are tailored to a theme which caterers dont have the time to create displays for.
i am also the one to help ppl that just want to host a nice evening at their house and need a little touch or advice from a culinary prespective .
one of the things i am proud about is the fact that when i was just cooking i was involved in about 40 events but now as a food stylist i am involved in the creative design of 180 events .
i also have an instagram page where u all can get inspired there are many pics and ideas how to host a nice pretty event at your house in style . so go to www.instagram.com/yossichef

How’d you build such a strong reputation within your market?

well thats easy – i am a perfectionist which means that if i took the job i am 1000% committed to the event even if i finished my design part cause of my knowledge in hospitality i will stay and give help to any of the professional vendors if needed
the goal is a successful event .

Can you share a story from your journey that illustrates your resilience?

back when i was still cooking i once booked a job that had three parts

breakfast for 150 people
cocktail hour tray passed appetizers for 200 people
and a fancy dessert table for 200 people

all of this happening in one day

well 5 days prior to the event i have found myself in the hospital and went under the knive to remove my appendix
it was not fun but then again when i am commited for something nothing can stop me

it wasn’t easy but i was able to execute the whole event in the highest level of flavor looks and service
and till this day if i feel like i am facing something tough i am reminding myself the story with the appendix :)

Contact Info:

• Instagram: www.instagram.com/yossichef
• Facebook: yossichef events

Image Credits
alex stewart photograpy yoni bergman photo. shimmy lautman photography