Chef Ido Zarmi began his professional career as the line cook and sous chef in Café Vitaly, Tel Aviv. His work as a flight attendant in El Al Airlines led him to pursue culinary studies as his career.
At the Culinary Institute of America, New York, Ido graduated on the Dean’s List. Upon completing his studies, he led Azafran Restaurant in New York as the Executive Chef (during which time the restaurant was awarded one star by the New York Times). While in New York, Ido advanced his professional studies by attending stages in many leading restaurants and worked as Chef de Partie in Oceana Restaurant, junior sous chef in The Sea Grill and sous chef in Restaurants Associates at the U.S. Open.
Upon his return to Israel, in 2005, Ido worked as sous chef in Rama’s Kitchen in Nataf, and then as the Executive Chef in Tapeo Restaurant, Tel Aviv.
In 2011 Ido was the Executive Chef at Yavne Montefiore restaurant, and one year later, he and his family moved to the North of Israel where he partnered as Executive Chef and Head of Food and Beverage department in the establishing of the Effendi Boutique Hotel in Ancient Acre.
Since 2007 Ido has worked as a chef educator in several leading culinary institutes in Israel, the main one being Bishulim school, where he is a senior instructor, giving lectures, demos, and “hands on” classes.
Currently, Ido has his own business of international culinary productions, and leads cooking workshops and culinary excursions throughout Israel.