Or Barnea | Co-Founder and Partner
For Or Barnea, culinary arts are much more than a profession—they are his DNA. Having grown up alongside Chef Shahar Barnea and gained extensive experience in Israel’s leading kitchens, Or brings a combination of a precise culinary touch and "rooted" cooking deeply connected to Israeli cuisine.
His culinary approach merges creativity and innovation with both traditional and advanced cooking techniques, while maintaining a constant pulse on global culinary trends.
Alongside his culinary prowess, Or offers a broad business perspective and a deep understanding of marketing and systemic operations. He specializes in cracking the "behind the scenes" of a restaurant—from concept building and menu development to precise food costing and the creation of profitable models that turn a culinary vision into a successful business.
With a track record of dozens of projects, Or knows how to transform an idea into a cohesive concept and a culinary brand where flavors and figures work in perfect harmony.
Roy Levi Lotan | Co-Founder and Partner
Chef and Expert in Culinary Strategy and Business Growth
Roy brings to "A La Carte" a rare combination of deep-rooted culinary passion and a profound understanding of complex operations. He acquired the foundations of classical cuisine and an uncompromising commitment to technique at the heart of the culinary world—through the prestigious program at Institut Paul Bocuse in Lyon, France.
Roy's expertise lies in his ability to bridge European cooking traditions with the vibrant ingredients and vitality of Mediterranean cuisine. With over 17 years of experience in leading chef-driven kitchens (including "Raphael" and "Goocha"), he brings to the table a precise hand and explosive creativity. This allows him to take high-end culinary techniques and successfully implement them within large, growing systems.
In his most recent role as Executive Chef and Senior Management Member at the "Landwer" chain, Roy spearheaded the brand's culinary revolution. He oversaw everything from the development of creative signature dishes to the establishment of training and quality control systems that guided the chain's expansion from 10 branches to over 80 locations across Israel, as well as international sites in Toronto and Boston.
This unique experience provides "A La Carte" clients with the confidence that their culinary vision will be built upon professional excellence, consistency, and an unforgettable taste at any scale.
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