Born in New York City and raised in Montclair, New Jersey, Lissadell Cohen-Serrins is the sous chef of Dizengoff NYC, the second outpost of James Beard Award winning restaurateurs, Michael Solomonov and Steven Cook’s Israeli-style hummusiya in partnership with Chef Emily Seaman.
Chef Cohen-Serrins knew she wanted to cook professionally after time spent living in Israel, walking to the famed Carmel Market in Tel Aviv nearly twice a day. She became obsessed with the way each Market vendor adapted the simplest recipes to reflect their individual culture, floored by the things Israelis were doing with the simplest, freshest vegetables. It was these experiences that brought her back to New York to enroll in the French Culinary Institute.
Her first job in a professional kitchen was at City Grit with Chef Sarah Simmons at the helm, which was where she first cooked with Chef Solomonov during his pop-up at the restaurant. After two years, Chef Cohen-Serrins transitioned to Pig and Khao, which The New York Times rewarded two-stars for its Filipino-Thai-accented SE Asian fare. In May of 2016, Chef Cohen-Serrins opened Dizengoff NYC in the role of sous chef, supporting Chef Emily Seaman’s rustic, homestyle Israeli restaurant inside the storied New York landmark, Chelsea Market. Away from the restaurant, you can find Chef Lissadell exploring a new cuisine of “street food” in Manhattan’s outer boroughs.