Tomer Niv is a musician and a chef from Israel. Ten years ago he interrupted his career as bassist to learn cooking with Heston Blumenthal at London’s Fat Duck. After graduating, he collected experience in some of the world’s leading restaurants like the Ledbury in London and the Noma in Copenhagen. Since 2008, he is head chef in the distinguished restaurant Rama’s Kitchen in the Jerusalem Hills, where he also cultivates the vegetables and herbs for the restaurant. Last week at Contemporary Food Lab, he brought music and food together on the highest level: he composed courses for songs, matched tastes with chords and textures with timbres. An impressively emotional dinner. Among the guests were many musicians like Dávid Adorján, solo cellist of the German Symphony Orchetra, Phillip Jung from electro duo M.A.N.D.Y. and Marcin Öz, founding member of the band The Whitest Boy Alive.
What follows are some visual impressions from the dinner.
