About Us

Back in 1987, when Naomi made aliya, the last thing she had in mind was food.

Although highly trained in the field, both from the culinary and management perspectives, she could not see a demand for a high end catering operation. But while learning the language, the smells emanating from her kitchenette in the absorption center brought enquiries from her neighbors, other new olim.

And the rest, as they say, is history.

From those humble super-idealistic beginnings, through the kitchens of her first two homes, a small industrial kitchen and now a larger industrial kitchen, Naomi has developed a business whose reputation has spread across five continents. Her addiction to excellence means that, 20+ years later, she works as many as 16 hours per day, 7 days per week .... and still loves every minute. That love, she explains, is the client's guarantee of a perfect production, every event.

Her commitment has been inherited by eldest son, Ze'ev, who, after 5 years in the Hesder program and another 4 studying Business Management in Jerusalem, decided that the family business was the best place to grow. He is now joint CEO with Naomi.

The business incorporates many departments: dairy and meat kitchens, salad kitchen, fish and vegetables kitchens, dairy and parve dessert, ice-cream and sorbet plant. All are under triple inspection: the scrutiny of the health authorities, the glatt mehadrin supervision of the Jerusalem chief rabbinate and of course the aesthetic eagle eye and finely tuned palate of Naomi herself. All meat and chicken are "She'erit Israel".