Chef Guy Peretz

Guy Peretz (born June 24, 1977) is an Israeli chef, restaurateur, and cookbook author.

Owner of the Chef Salon Greek Restaurant Group, which has 4 restaurants - Herzliya, Rishon LeZion, Jerusalem and Zichron Yaakov.

In addition, the owners of the food import company Trucks "Auto-Food".

biography

Peretz was born in Dimona to a family of chefs and butchers from the city of Casablanca, Morocco. In his youth, he moved to Ashdod, where his family still lives today. His parents, Amram and Mimi Peretz, worked in the culinary and hospitality industries for years, managing halls, catering companies and restaurants.

Peretz drew his inspiration for the field and connection to it from his parents as he grew up in the family business, from apprentice to chef.

At the age of 14, he enrolled in culinary studies at the Tadmor School in Herzliya. A year later, he began working at the Sheraton Hotel in Tel Aviv, where he received the basics of culinary and hotel management under the guidance of the world-renowned Dutch chef Watros Lap, and later became his right-hand man.

At the age of 18, Peretz enlisted in the Israel Defense Forces and served as the chef of the Foreign Forces Liaison Unit. As part of his role, he worked to host international delegations of senior foreign and IDF military officials.

Upon his release from military service, at the age of 21, he became the head chef of the Queen's Court event garden at the Kenotan Junction. At the same time, in 1998, he completed a certificate in restaurant management and establishment at the Tel Aviv College of Management.

After 4 years as chef of the Queen's Court, he was appointed head chef of the Holiday Inn Ashkelon Hotel at the age of 25. In parallel with his work at the hotel, he founded a culinary consulting company named after him.

Over the years, Peretz has established and participated in approximately 200 culinary projects in Israel and over 50 projects around the world.

He was also appointed captain of the Israeli chef team and represented Israel in cooking competitions around the world. In international competitions, the chef won 13 international gold medals, and other international titles such as World Champion in Cooking with Olive Oil by the Italian Ministry of Agriculture, and World Champion in Couscous at the World Couscous Competition in Sicily.

Peretz also wrote a lot of cookbooks. As part of this, he wrote four books that became bestsellers. As part of his writing, he also wrote for leading food magazines in Israel - "At the Table", "The Way of Food" and also appeared in cooking columns in Israeli newspapers.

With the launch of the Food Channel (year), he regularly participated in the channel's cooking shows, as well as the morning shows and talk shows.

In 2020, before the outbreak of the Corona crisis, the chef opened the Greek Salon Tavern at the West Hotel in Tel Aviv.

In 2023, the restaurant moved to Herzliya Pituach near the Daniel Hotel.

In 2024, the chef expanded the Greek Salon Group with another chef tavern in the Yes Planet Rishon LeZion complex, "Greek Salon on the Lake," and in 2025 he doubled the number of restaurants - with the opening of new chef taverns in Jerusalem and Zichron Yaakov.

family

Peretz comes from a lineage of butchers and chefs. His grandfather was a butcher in Casablanca, Morocco, while his grandmother cooked for a living in the city's wealthy Jewish homes.

His father, Amram Peretz, immigrated to Israel at the age of 19, continued his grandfather's tradition and also became a butcher. Peretz's mother, Mimi Peretz, also learned the secrets of cooking and became a real chef and managed restaurant kitchens in Israel.

Peretz has two daughters and a son.

education

Tadmor Culinary High School, Herzliya - 1992-1995
College of Management, Rishon LeZion - Certificate in Restaurant Management and Establishment - 1998
The Hebrew University, Jerusalem - Food Technology - 2003
Ecole Notre, Paris, France - Culinary and Pastry - 2004
Barry Cleveau, Belgium - Chocolatier Certification - 2005
Cordon Bleu, London
Holiday Inn College, Tiberias - Chef Certification Type 5

Cookbooks he wrote

The Magic of Moroccan Cuisine Published by Keter and on the Table - March 2008
Just Being a Chef, Readers' Publishing House - 2011
Guy Peretz's Meat Book, published by Readers - 2012
Guy Peretz's Grill Book, published by Readers - 2014

Cooking style

Greek cuisine

Moroccan cuisine

Mediterranean cuisine

International competitions

Won 13 international gold medals as captain of the Israeli chef team