Chef at Miznon & HaSalon
Eyal Shani, one of the defining figures behind modern Israeli cuisine, continues his global expansion with a new concept set to open in Miami this spring. Born in 1959, Shani built his reputation as a self-taught chef with a distinctive, almost poetic philosophy toward food—one that emphasizes simplicity, seasonality, and a deep respect for raw ingredients
Over the years, he has transformed that philosophy into a worldwide restaurant presence, founding concepts such as Miznon and HaSalon, now operating across major cities from Tel Aviv to New York and Paris.
Shani’s influence extends far beyond individual restaurants. He is widely credited with helping bring Israeli street food and contemporary Middle Eastern flavors into the global spotlight, making them accessible without losing their identity. His approach is intentionally unrefined in presentation yet precise in execution—often letting vegetables, bread, and olive oil take center stage with minimal intervention. This balance between simplicity and intensity has become a hallmark of his work and a key reason behind his international following.
Now, Miami is the next step in that trajectory. Shani is set to debut “Naked Tomato” at the Moxy Miami South Beach hotel on May 14. The 4,600-square-foot space is inspired by Israeli roadside dining, translating his signature culinary language into a more casual, high-energy environment. The concept continues his focus on ingredient-driven dishes while adapting to Miami’s dynamic, social dining scene.
With this opening, Shani adds another major culinary name to Miami’s evolving food landscape—one that continues to attract globally recognized chefs and innovative dining concepts. For Shani, it’s not just another restaurant launch, but a continuation of a philosophy that has consistently redefined how simple food can be experienced.
