Meir Adoni, the new head chef at Alma
For the past decade, Meir Adoni has been regarded as a global leader in Moroccan and Middle Eastern cuisine, both kosher and non-kosher. His dishes can be enjoyed at the restaurant Alma. In our conversation, he talks about his culinary passions and inspirations, as well as what Alma looks like under his leadership.
Browary Warszawskie: Let's start with your career path – you have a very impressive background. Can you tell us more ?
Meir Adoni: I am 52 years old and have been working as a chef and head chef for 30 years. I have run eight restaurants in Israel, one of which is still considered the best in the country. I also had a restaurant in Manhattan for five years, one in Berlin for six years, another in Singapore for two years, and one in Kyiv for two years. Currently, I run Alma and have several other projects in progress. In October, I am opening restaurants in Marbella and Prague, and next summer, I will open two amazing restaurants in London.
BW: How do you manage so many ventures at once?
Meir Adoni: It all comes down to dedication and passion. I work about 16 hours a day, travel a lot, and manage various projects. It's not just about money or achieving success, but primarily about fulfilling dreams. My career has been full of interesting experiences. I worked in Australia and then moved to Paris for further training. I trained in the best places in the world. I travel between New York, Miami, Los Angeles, Philadelphia, cooking for Jewish families. I also cooked for airlines, organized large weddings in Israel, and worked in Michelin-starred kitchens. These are vast and valuable lessons that have taught me a lot.
BW: What motivates and inspires you in your work?
Meir Adoni: My family is my biggest motivation. And my biggest inspiration is my wife. She has always supported me, allowing me to pursue my dreams while she took care of the home. Besides that, I am inspired by everything around me: architecture, gardens, travels. We are all inspired by every moment. We just need to allow the experience of the moment to enter us, then shake it up a bit, mix it, massage it, and present it in our own way. I believe the beauty of the world should influence my dishes.
Browary Warszawskie: Let's start with your career path – you have a very impressive background. Can you tell us more ?
Meir Adoni: I am 52 years old and have been working as a chef and head chef for 30 years. I have run eight restaurants in Israel, one of which is still considered the best in the country. I also had a restaurant in Manhattan for five years, one in Berlin for six years, another in Singapore for two years, and one in Kyiv for two years. Currently, I run Alma and have several other projects in progress. In October, I am opening restaurants in Marbella and Prague, and next summer, I will open two amazing restaurants in London.
BW: How do you manage so many ventures at once?
Meir Adoni: It all comes down to dedication and passion. I work about 16 hours a day, travel a lot, and manage various projects. It's not just about money or achieving success, but primarily about fulfilling dreams. My career has been full of interesting experiences. I worked in Australia and then moved to Paris for further training. I trained in the best places in the world. I travel between New York, Miami, Los Angeles, Philadelphia, cooking for Jewish families. I also cooked for airlines, organized large weddings in Israel, and worked in Michelin-starred kitchens. These are vast and valuable lessons that have taught me a lot.
BW: What motivates and inspires you in your work?
Meir Adoni: My family is my biggest motivation. And my biggest inspiration is my wife. She has always supported me, allowing me to pursue my dreams while she took care of the home. Besides that, I am inspired by everything around me: architecture, gardens, travels. We are all inspired by every moment. We just need to allow the experience of the moment to enter us, then shake it up a bit, mix it, massage it, and present it in our own way. I believe the beauty of the world should influence my dishes.
BW: Let's talk about Alma. What is your vision for this restaurant?
Meir Adoni: Alma is special to me because of its location in Warsaw's Wola and its historical significance. I feel a connection with it. That's why I want to introduce dishes rooted in Jewish-Polish tradition to the menu, such as chopped chicken liver or gefilte fish, which were once served in every Ashkenazi home in Poland. I also want to introduce accents from my Moroccan heritage on my mother's side, as well as Arabic cuisine and others I have encountered – including Italian and French. It will be an eclectic mix without strict rules. My principle in the kitchen is to cook with what I can find locally and create something unique from it.
BW: Will the menu at Alma change?
Meir Adoni: Yes, it will be changing seasonally. We have dishes inspired by various Mediterranean cuisines, from Italian to Moroccan. For example, we serve bruschetta, vitello tonnato, homemade Moroccan couscous, and even hummus with unexpected additions like seafood. My chefs will always ensure the quality of the dishes – that will definitely not change. I admire them very much. They are like my children because without them, no matter how good, famous, and strong a chef you are, you are nothing. I travel the world, and they stay here and work for me with full dedication, which I greatly appreciate.
BW: Your good energy is visible in your dishes.
Meir Adoni: Yes, as I mentioned, I draw energy from my wife and my eight children. I now live in Paphos, Cyprus. But I am often on the other side of the world and don't see them for two weeks. But even when we talk on the phone, that fills me with energy. I also think that God sent me to this world to cook for people. Maybe I don't make the best food in the world, but I hope I make food that is sensual, that speaks to the soul and heart of people before it reaches their palate. If you're hungry or need to eat something, you can eat anything, even a piece of bread. I would like guests who come to Alma to experience something special. To feel like they are flying, transported by my stories.
Alma is open every day from 12:00 p.m. In addition to the main evening menu, the restaurant serves a lunch menu from Monday to Friday between 12:00 p.m. and 4:00 p.m., and between 4:00 p.m. and 6:00 p.m. it also offers an aperitivo menu, with small dishes and wines.