Meet Chef Yossi Machluf of YossiChef Events in Valley

Today we’d like to introduce you to Chef Yossi Machluf.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I always loved the world of events restaurants bars, so I always worked in restaurants. When I came to Los Angeles in 2005, I already had 4 years of experience in hospitality from bartender to baker to a grill man to a restaurant management – I did it all.

But, I came to Los Angeles to dance salsa which is a big passion of mine and that is where it all started when I came to teach a group of lovely women and saw the food and was rude enough to tell them I can do better
one of them decided to give me a chance and boy, I nailed it!!!

With time, I started to evolve started focusing on flavors and design and somehow, I was on to something – with food the eye is eating – and I have been working since then to take the food that u are familiar with and make it so great that in your eyes it will be a new dish.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The road was not smooth it was hard for people to accept that kind of approach – how can we get full on bites
the struggle was out there in every meal – I brought masses of food but there was always this thought ” did I bring enough”?

Alright – so let’s talk business. Tell us about YOSSICHEF EVENTS – what should we know?
I am a private chef but I am more like a specialist – with food the mind never stops working and people always want something new and exciting – so my job is to create something new and exciting for every client

I specialize in finger food, creating high-end menus for a high-end event with complete control on the momentum of the event. And that what’s set me apart form a regular caterer. They dont even get near these kinds of menus – as they prefer to go more traditional or old school – well I am doing new school and unlike a regular event that people been fed for an hour and get tired. My menu is usually running for 2.5 hours and people are as energetic as they came.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Every one of my clients deserves a credit – each one of them had something in mind that got me to work harder and to get better in order to give them what they dreamed off.

Contact Info:

• Phone: 818-455-2551
• Email: yossi_chef@yahoo.com
• Instagram: www.instagram.com/yossichef
• Facebook: www.facebook.com/yossichef

Image Credit:
Shay Talbe

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