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As told to Abraham Gutman. With his business partner Steven Cook, Solomonov is co-owner of several Philadelphia restaurants: Abe Fisher, Dizengoff, Percy Street Barbecue, Laser Wolf, and Federal Donuts, a fried chicken and donut chain. Bill Addison, writing for Eater Philadelphia, called Chef Solomonov "the Genius of Modern Jewish Cooking" after eating at Abe Fisher, Dizengoff, and Zahav. But then Esquire magazine named Zahav one of its best new restaurants of the year, and business boomed. When he opened Zahav, Mike Solomonov had to struggle with all of that while simultaneously dealing with twin addictions to crack and heroin (via NPR). I was a talented actor, Solomonov said. I asked Marc Vetri what he thought of the FedNuts phenomenon. Are you ready, Chef?. Like anything else, being on TV is a skill that takes practice, and the chef's first foray on the small screen didn't go so smoothly. In addition to cooking, hes also written cook books to help others learn some of the tricks of the trade. Over the next several months, well be publishing a feature story on each of the winners. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. I would just freestyle when I was bored. He married a business analyst named Mary Armistead, and moved into a South Philly rowhouse. Hed heard it was something sailors used to do. Theyre here, Chef, she said. Michael Solomonov transforms simple foods into artful culinary masterpieces and is widely regarded as one of the country's top chefs and entrepreneurs. Right now may be the perfect time for a restaurateur like Solomonov. [9] At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get working in a bakery and his culinary career was born. David Solomonov was three days from being discharged and had volunteered for duty that night to give a more observant member of his battalion leave for the high holiday. He is from Israel. He is known for his extraordinary skill at transforming simple foods into artful culinary masterpieces and is widely regarded as one of the country's top chefs and entrepreneurs. But probably not. But it was in Israel that Solomonov had discovered his vocation in the kitchen. Michael Solomonov is the James Beard Award-winning chef and restaurateur behind several restaurants in Philadelphia, including Zahav, Abe Fisher, and the Rooster. One afternoon, Nathan talked to me in an affectionate and almost motherly way about the young chef. After meeting with financier Steven Cook, they opened Zahav in 2008. Send 150 words about where you grew up and what it means to you now to opinion@philly.com Some answers maybe featured on Philly.com and in the Inquirer. Are they, as Food and Wine recently suggested, poised to helm the next Philadelphia restaurant empire? Somewhere in all that activity, Solomonov picked up a 2017 James Beard Award for best chef in the country, to go with his three previous James Beard wins. At the end of the year Eater Philly named him Chef of the Year in the annual Eater Awards. Something went wrong. Solomonov is co-author of three cookbooks, and the recipient of the following five James Beard Awards . Solomonov describes himself during this period as a "talented actor," able to put on an outward show of competence while internally, his life was falling apart. I hesitate to report this, because it may be the last remaining chef-competition concept that hasnt been produced for television and I dont want to give anybody ideas; the two James Beard Award winners sometimes spar in the ring. Blend on high for a few seconds until you have a coarse pure. Solomonov decided to change his focus to Israeli and Jewish cuisine. Its early on a Saturday, barely eight hours since he walked out of Zahav last night after overseeing the delivery of 227 meals, manning the bread station for much of the six-hour service, and personally preparing four 10-course dinners for folks willing to pay $90 for the chefs tasting menu. It doesnt stop: Solomonov and crew also released a Federal Donuts cookbook last year, and the chefs second Israeli cookbook, Israeli Soul: Easy, Essential, Delicious, is due out next fall. If he keeps on going at this pace, he's going to have to build a bigger mantel to hold all the awards. Cooks wife knew Solomonov from their childhood in Pittsburgh. But Im not ready to do that right now. In a world of graphic addiction memoirs written by teenagers, Solomonovs reticence is refreshing. Growing up, I envisioned myself as a photographer, not a chef. I dont know if it was mandatory, but preferred, Solomonov said. He won one for International Cooking in 2016, and one for Outstanding Chef in 2017. Awesome, right? And we talk about it all the time. Which is very cool. Marc Vetri, who gave Solomonov one of his early cooking jobs, calls Zahav one of the most interesting restaurants in America right now.. Your Last-Minute Guide to the 2022 Election, Everything You Need to Know Before the Eagles NFC Championship Game, The Ultimate Guide to the World Series (For Phillies Fans and Bandwagon Jumpers). In terms of more dignified media, Solomonov has signed up to star in a PBS documentary about the foods of Israel, which should start filming this fall. His day began early with his toddler son, named for his brother David, waking him. The first job I ever had was at a Subway sandwich shop in Pittsburgh. Mike Solomonov owns several trendy restaurants and has a prestigious culinary pedigree, but don't let that make you think he's a snob. I rarely shoot now, though. Michael Solomonov ( Hebrew: ; born 1978) is an Israeli chef known for his restaurants in Center City, Philadelphia. Im more likely to get struck by lightningtwice. He then listed any number of mundane daily activities, like driving a car (and sometimes, for him, a motorcycle), that are more dangerous, statistically speaking. I started thinking about culinary school. After three years studying at the Florida Culinary Institute in West Palm Beach and working in some South Florida restaurants, Solomonov landed in Philadelphia and quickly moved through two kitchens in the then-flourishing Neil Stein empireat Avenue B and Striped Bass. [16] Its recipe for hummus was chosen as "2015 dish of the year" by Bon Apptit. Three dishes that he highlights in the NPR interview are shawarma, falafel, and sabich, a pita sandwich filled with fried eggplant, eggs, tehina, and pickled mango. Its hard to see where Mike is or where we are on a timeline. Chef Michael Solomonov is a lot like Philadelphia: scrappy but flourishing despite some hard times. His most recent book, Israeli Soul: Easy, Essential, Delicious, was released in 2018. . The kind of business that Steve Cook, somewhat jokingly, predicts will pay his childrens college tuition? It turned out that he loved cooking, and the rest is history. As Solomonov drove the car east across the state for his brother, his phone rang, somewhere around the town of Lebanon. He attended the University of Vermont for three semesters where he studied art before leaving and moving back to Israel which is where he was born. The two brothers traveled across the country, sampling a variety of the foods that Israel has to offer. It's as rudimentary and as soulful as it gets. Solomonov's second recipe, lamb sofrito, traces his family's roots even deeper into the Jewish culinary diaspora. When Zahav opened in 2008, the Great Recession was just getting under way, and the resultant wallet tightening led to the new restaurant doing dismal business (via The Atlantic). Mike has devoted lots of time an energy into his career, but hes also dedicated lots of time to building a happy life at home. Philadelphia restaurateurs Michael Solomonov, 37, and Steve Cook, 42, have the sort of empire that culinary school grads dream of: a James Beard award, a critically acclaimed fine-dining. He has presented his cooking theories at a smarty-pants TedX conference. In 2003, his brother David was killed on Yom Kippur during an Israel Defense Forces military campaign on the border of Lebanon by three enemy snipers, for which he volunteered. Solomonov was 27 now, scarred by loss and headed for a confrontation with his obsessive and addictive nature. If a Cook and Solo empire emerges, it will be different from what weve seen before. In January 2008, he ceded the Marigold kitchen to Erin OShea and took the leap into ownership and a full embrace of his native countrys cuisine with the 3,000-square-foot place in Society Hill (it later doubled in size) named for the Hebrew word for gold. A lot of people think that when you are doing well its somehow easier, he said. Originally published in the July 2013 issue of Philadelphia magazine. California residents do not sell my data request. To learn more or opt-out, read our Cookie Policy. We wanted to be very casual and then have this high-end thing in a different room, which was me trying to show off. Pour the mixture through a . He has presented his cooking theories at a smarty-pants TedX conference. The Israeli-born, Pittsburgh-bred chef might be best known for his life-affirming hummus at restaurants like Zahav, but before he was helming kitchens and collecting James Beard Awards and Chef of the Year Eater Awards, a young Solomonov was teaching himself to fold paper flamingos (yes, he won an award for that, too). I was sort of like an immigrant, and I was treated like an immigrant. Although his first cooking job was at a bakery in Israel, he moved back to the United States after he decided he wanted to pursue kitchen work long-term. Michael is going to be a star, says Roger Sherman, producer and director of the planned PBS documentary. So its great to go to the gym and say Yes Coach and fuckin shut my mouth. I was just like, What are you gonna do? Read the interview with Joey Baldino of Restaurant of the Year winner Palizzi Social Club here. I definitely drank too much and went off on a couple different tangents, which is obviously a mistake that doesnt help you deal with anything., At one point, Solomonov got the idea of moving back to Israel and joining the army himself. I was a pretty terrible eater as a kid. You cant listen to all the positive things that are being written about you when youre going to your parents and asking for 10 grand so you can make payroll. Service is over, and the Zahav chefs are chowing down. Boxing is everything but that. How long can that last? Michael Solomonov is really into origami. So we hung out for three weeks together. newsletter, Philly Takes Top Honors at the James Beard Awards, Everything to Know About the Eater Award Winners, Joey Baldino on the Crazy Ride of Palizzi Social Club, Phillys Friday Saturday Sunday and Heavy Metal Sausage Co. Get yours now. Solomonov said he wanted to tell me something off the record. One afternoon, Nathan talked to me in an affectionate and almost motherly way about the young chef. He opened his now famous restaurant, Zahav, that same year. Famed Philadelphia chef and restaurateur Michael Solomonov is mounting a comeback in New York City and this time, he's going all in on a full-blown restaurant. I broke up with my girlfriend. We were just sort of friends.. I definitely drank too much and went off on a couple different tangents, which is obviously a mistake that doesnt help you deal with anything., At one point, Solomonov got the idea of moving back to Israel and joining the army himself. Going to the beach. The latter is the counterintuitive (or perhaps completely and brilliantly intuitive) combo coffee shop/designer doughnut house/fried chicken shack thats become as much a cult as a franchise, demonstrating the new willingness of serious food hounds to stand in line for what was once considered little more than junk. Mike Solomonov's life was indelibly shaped by the influence of his brother David, who was tragically killed at age 21 by a sniper while he was serving in the Israeli Defense Forces (via Pittsburgh Magazine). But Michael Solomonov's future challenges are no . This is something that Solomonov strives for, in his own idiosyncratic way. Read the interview with Joey Baldino. The village that it takes to raise a child is very evident there. I would just freestyle when I was bored.. In the chefs life, one such event stands out. He initially felt like an outsider there, partially. (It didnt work. That is exciting. Citron and Rose opened to strong reviews, but Cook and Solomonov walked away from the restaurant within a few months, when owner David Magerman decided to broaden the appeal and try, in effect, to make the restaurant into his own suburban Jewish community center. Because of the complicated rules of kashrut, as Jewish dietary laws are known, Solomonov chose to only sign on as a consultant. But well take the empire. Like at a shipudiya in Israel, the meals at Laser Wolf are served family-style and include an array of appetizers as well as dessert. That is exciting. But it was in Israel that Solomonov had discovered his vocation in the kitchen. His latest triumph is the internationally expanding Shake Shack chain. After meeting business partner Steve Cook, he was able to open his dream Israeli restaurant, Zahav, in 2008. And as the diners left the restaurant later, they would receive some marshmallows to take home, tucked into tiny bags with origami cranes. "[5][6], Solomonov was born in moshav Ganei Yehuda, Israel, to a family of Bulgarian-Jewish descent. I started thinking about culinary school. After three years studying at the Florida Culinary Institute in West Palm Beach and working in some South Florida restaurants, Solomonov landed in Philadelphia and quickly moved through two kitchens in the then-flourishing Neil Stein empireat Avenue B and Striped Bass. [15] Zahav: A World of Israeli Cuisine was nominated for a James Beard Foundation Book Award in the International cookbook category. I have relied on Steve for almost everything in my life and he has been there for me through every kind of personal infliction one could imagine including him driving me to drug rehab. Solomonov began cooking Italian cuisine at Vetri in Philadelphia. Hed jumped out of bed for the fruitless surfing expedition. Oops. Michael Solomonov was born on 1978 in Savyon, Israel. Maybe we just had a good feel for each other at the beginning, Cook says. I got really into photography when I was in eighth grade. In the first year of his recovery, he never allowed himself to be alone in the car, taking rides from Cook or from his wife, and never carried money. Michael is going to be a star, says Roger Sherman, producer and director of the planned PBS documentary. As we hinted at earlier, Mike Solomonov wasn't always destined to become a chef who specializes in Israeli cuisine. At five oclock, dude, he told me, the curtains go up, and it is show- time every fuckin night.. Talking about food. To call it a fad minimizes everything that we put into it, Solomonov says one day. At some point in my life, Ill be very upfront about it if I can find a way to make it helpful, he told me. That meant that he had to come up with a creative solution if he wanted to put a milkshake on the menu, as regular milkshakes are obviously heavy on the dairy. What's your hometown story? Thats when his star really began to rise. Hes taking meetings in New York in preparation for shopping around a cookbook concept. I probably should have [died] 100 times over, Solomonov said. On any given night, a customer who walks through the verdant, manicured grounds of I.M. So I did it. He doesnt think hed do it again. Now, its like the Beatles.. Just weeks before this, the brothers had spent time together in Israel, where the family had repatriated when Michael was 15 and David 12. Though hes suffered his share of burns on the way to this point, its all happening lately for Michael Solomonov. Remember the name Michael Solomonov, Maria Gallagher wrote in this magazine in 2006. Despite a clean and successful ending, Solomonovs story remains a harrowing, cautionary tale of the dangers of drug addiction. So, how much is Michael Solomonov worth at the age of 44 years old? The first episode, which aired in December 2021, was set in Philly, and Allen's tour guide was none other than Mike Solomonov (via Philly Voice). Its in the back, his grill chef told him. For the character from Fiddler on the Roof, see, Last edited on 27 February 2023, at 04:16, "Two Philadelphia Restaurants Named Among Nation's Best For Wine", "After a Killing, Michael Solomonov Turns to Israeli Food", "What James Beard Award-Winning Chef Michael Solomonov Is Making for the Super Bowl", "Philadelphia chef takes readers on culinary journey with Zahav", "Munch goes to Philadelphia (for 25 hours)", "The Untold Truth Of Mike Solomonov From Where Chefs Eat", "Why Philly's Mike Solomonov Is The Genius of Modern Jewish Cooking", "In 'Zahav,' Michael Solomonov Explores Israeli Food", "The 2016 Beard Award Winners! It was another chef, Osterias Jeff Michaud, who introduced Solomonov to boxing. Although neither item is particularly Israeli, Solomonov can't help but include a nod to his culinary heritage in Federal's food. He also developed an interest in origami at a young age. As Mike Solomonov explained to The Splendid Table, when he started Goldie, his fast-casual falafel restaurant, he wanted to make everything plant-based. At five oclock, dude, he told me, the curtains go up, and it is show- time every fuckin night.. In the late summer of 2005, Solomonov met Steve Cook, who was trying to replace himself as chef at the popular West Philadelphia BYO Marigold Kitchen. The press doesnt fucking matter at that point., Nowadays, the press for Zahav is only more effusive, and the customers are waiting to get in. With his ability to embrace high and low and still make dining fun and delicious, his energetic and idiosyncratic enthusiasm for both ends of the spectrum, Solomonov may have whipped up his own secret sauce for success. Its in the back, his grill chef told him. It was so small, and everybody knew who you were. His unique Israeli-inspired restaurant has four bells from the Inquirer and raves from this magazine, and has been the object of adulation in the national press, ranging from the New York Times to Bon Apptit. I was just going through it a little bit. Its just a question of how much and how quickly. "It's like the Jewish meat and potatoes. Keep reading for 10 things you didnt know about Mike Solomonov. Theres plenty of people who can do that.. Its heading toward two a.m., and Solomonov has finally shed his apron and enlisted two of his top young chefs for a pilgrimage to one of his favorite restaurants, a Korean fried chicken wings joint in Cheltenham called Caf Soho. Then he shifted to the quieter kitchen of Vetri, who, he says, taught him to slow down and really pay attention. When reservations went live on Thursday for Michael Solomonov's first restaurant to open outside of Philadelphia, the first several days of spots were gone within minutes. You may not know him yet, but his work at Marigold is the best possible introduction, affirming him as one of Philadelphias most promising young culinary talents with a technique that is already mature.. We lived in a pretty small house on top of a big hill. Reading allows people to not only learn new things, but temporarily escape the stresses of daily life. Thanks for reading! I even originally went to college to major in photography. In addition to his duties at Zahav Chef Solomonov is a partner in Federal Donuts Dizengoff Goldie and Abe Fisher. He was 21. Bourdain loses. And that is living, dude., Life is certain to change for Michael Solomonov. I will help make him a star a little quicker. On a busy night, this happens several hundred times, and the whole processthe pounding rollout, the quick puff, the intense heat, the crucible quality of it allprovides some convenient metaphors for the life, up till now, of the 34-year-old hot-shot chef who still calls himself a dirt-bag line cook even though he stands on the verge of becoming a brand-name culinary star. | James Beard Foundation", https://en.wikipedia.org/w/index.php?title=Michael_Solomonov&oldid=1141852069, "Outstanding Chef" (2017) by the James Beard Foundation, "Outstanding Restaurant" for Zahav (2019) by the James Beard Foundation, "The Restaurant List" for Laser Wolf (2021), one of 50 restaurants included by, This page was last edited on 27 February 2023, at 04:16. But thats not true. , money, salary, income, and assets. The Federal Donuts in the stadium is actually run by institutional food giant Aramark, which has licensed the name. In an interview with the New York Times promoting the film, Solomonov talks about some of the themes that the documentary explores. How could we improve it? In a different season, snowboarding would be on the agenda. Over the course of his career, Mike has made several TV appearances on shows like The Chew, Iron Chef America, and Beat Bobby Flay. I love origami Ive been doing it ever since I was 6 years old. The show, "Where Chefs Eat," features the former "Queer Eye" personality visiting various cities and eating at places that are favorites of local food professionals. Solomonov is visibly fatigued. Id work harder than I ever had to work before and nobody gave a shit. He rebelled and quickly went back to the States, where according to StarChefs, he briefly attended the University of Vermont, not finishing his degree. Becoming a chef isnt something that was always on Mikes to-do list. Mike Solomonov is one of the many people who has worked hard to fight against the struggles of addiction. I just thought it would be good to jump out of airplanes together, he said. While in Philadelphia, he spent several years working in Chef Marc Vetri's family of upscale Italian restaurants. He's also a tireless advocate and booster for the cuisine he loves, using his platform to promote the flavors that excite him. The kind of business that Steve Cook, somewhat jokingly, predicts will pay his childrens college tuition? Also learn how He earned most of networth at the age of 42 years old? Although Israeli food made Mike Solomonov's reputation, it's not the only thing he's good at. We didnt listen, Solomonov says. The foodie phenomenon is reaching its postmodern phase, and the hive mind of serious diners seems to swing wildly in its passions between the extremes of rococo molecular gastronomy on one hand and street food savored off a truck on the other. Two piles of crisp wingsgarlic soy and spicyare heaped on the table, along with a side dish of eel. It was so different from what I was doing prior, he says. If you're not lucky enough to live in Philly and can't visit Goldie, you can make your own tehina shakes at home with the recipe Solomonov shared with The Splendid Table. You see what my day is like every day at work. Zahav is so successful right now that its easy to think it always was. But will what seems a boy-band-esque foodie fad become a lasting venture? More recently, the chef dedicated an episode of his webseries, "Bringing Israel Home," to his brother's memory. During an interview with The Atlantic, Mike said that he doesnt like to get caught up in the accolades and allow them to feed his ego. To broaden things is okay, but we dont need to be doing that. Solomonov has strapped his surfboard (it otherwise hangs over the living room sofa of his Old City loft) to the roof of his new Subaru sedan. Having participated in the South Beach Food & Wine Festival in 2013, Solomonov was able to bring Percy Street Barbecue to South Florida. We were about halfway to Atlantic City, talking about our mutual disdain for the culture of gaming, when Solomonov said, Ive got one of the most compulsive and addictive personalities I know, but gambling has never been a problem. A little while later, after a shoreline survey of the paltry wave action convinced him that putting on his wet suit would be a waste of time, we were walking the Boardwalk, trying to find some coffee. Solomonov is visibly fatigued. We wanted to be very casual and then have this high-end thing in a different room, which was me trying to show off. Learn How rich is He in this year and how He spends money? Imoved to Pittsburgh when I was 3, so my formative years were in Squirrel Hill. Only five to 10 photographers in the state get selected to go, and I was one of them. I was just like, What are you gonna do? In 2015, he wrote and released a cookbook called Zahav: A World of Israeli Cuisine which was based on the types of meals he makes at his restaurant. There was more attention last year when the pair engineered the much-buzzed-about opening of a high-end kosher restaurant on the Main Line, Citron and Rose.