Neil Mahatsry is a French-Israeli chef whose unique background deeply informs his cuisine. He spent his childhood in Israel before moving to France in 2010. Before dedicating himself to gastronomy, he worked as a shepherd—an experience that profoundly shaped his relationship with nature, ingredients, and the rhythm of the seasons.
After training in several prestigious establishments, he developed a personal culinary approach that is both instinctive and committed. In 2024, he opened the restaurant Grenat in Marseille with Antoine Joannier, where he offers a modern and creative Mediterranean cuisine, deeply rooted in his heritage and in an ecological perspective inherited from his past experiences. At the heart of his approach is wood fire—the sole cooking method—which structures and defines the identity of his cuisine.
