Executive Chef Moti Buchbut infuses his dishes with rich and current flavors, presenting them in artistic and innovative displays. With over 30 years in the food industry, he has developed an approach to cuisine that involves incorporating the freshest ingredients in a contemporary and elegant style.Chef Moti is an accomplished master pastry chef, who develops and designs the wide range of pastries served at the hotel. He has received many medals and accolades, and currently serves as Head Judge for the World Association of Cooks Societies (WACS) in Berlin and the International Cooks Association (ICA) in Israel.
While the Inbal is proud of the percentage of return guests to the hotel, this provides Chef Moti with an ongoing challenge. With his commitment to using locally-grown foods and minimizing carbon footprints, he continues to meticulously develop innovative dishes and explore new ways of upgrading traditional foods, creating sumptuous menus that are exciting for both new and returning guests to the hotel.
At the Inbal, Chef Moti places an emphasis on proper cooking techniques and the highest levels of service. Drawing on a range of premier products − from extra virgin, cold pressed olive oil to boutique vegetables such as Shitake mushrooms, endives and asparagus − Chef Moti offers a wider range of menu options than other deluxe hotels.
Chef Moti came to the Inbal two years ago, leaving his former position as Executive Chef for the Crowne Plaza Jerusalem Hotel. He brings to the hotel his professional experience in Israel as well as in France, Switzerland and the U.S.
The Inbal is known for its personal touch, and Chef Moti is no exception. He develops individual relationships with guests to the hotel, leaving his own business card in the rooms and speaking directly with guests during meals. He gives particular attention to individuals with non-standard food needs, and answers emails regarding special food requests by himself. To write to the chef, email fbsec@inbalhotel.com.
Chef Moti was drawn to the creativity and adrenaline rush of being a chef. Asked for his motto, Chef Moti promptly replies, “In my kitchen, one learns to think and create. If you’re looking to copy recipes, there’s no shortage in the cookbooks!”
