Michael Solomonov Restaurants Bio Age Cookbook Chef Engaged and Net Worth

Michael Solomonov is a popular Israeli chef and cookbook author recognized due to his restaurants in Center City, Philadelphia. He is the co-owner of CookNSolo Restaurants alongside Steve Cook a hospitality entrepreneur. Michael’s debut restaurant Zahav, created in 2008, has got national awards such as the James Beard Foundation for”Outstanding Restaurant” in 2019.

In 2011 Michael also won Best Chef: Mid-Atlantic,  in 2016 Cookbook of the Year, as well as in 2017 Outstanding Chef from the James Beard Foundation. In 2021, The New York Times named Michael’s restaurant Laser Wolf as one of “the 50 places in America we’re most happy about right now.” He is also the co-author of three cookbooks Zahav (2015), Federal Donuts (2017), and Israel Soul (2018).

Michael was born onSeptember 24, 1978,in Ganei Yehuda, Israel. He is45 years old.

He is a man of above-average stature. Michael stands at a height of5ft 9 in(Approx. 1.75 m).

He was born in moshav Ganei Yehuda, Israel, to a Bulgarian dad and an American mother. Michael is of Bulgarian-Jewish descent. Michael was brought up in Pittsburgh, Pa, in the USA. Michael’s  maternal grandfather was a pediatrician and moved to Israel a lot which is how his mom met his father who moved to the country in 1948. He had a brother namedDavid Solomonovwho was murdered in 2003 on the border of Lebanon by Hezbollah sniper when the Israel Defense Forces military had their campaign.

Michael is married to his wifeMary Solomonov. The two married in 2006 after they were engaged. Michael and his wife Mary have two sons namedDavidandLucas.

He studied at Taylor Allderdice High School. When he was 18, Michael went back to Israel without Hebrew language skills, taking the only work he could come across– serving in a bakery – and his culinary career emerged. At the beginning of his profession, Michael moved back to the United States to learn at the culinary school at the Florida Culinary Institute located in West Palm Beach, FL.

– Zahav – Philadelphia’s Federal Donuts – Abe Fisher – Dizengoff – Goldie’s – K’Far – Merkaz – Laser Wolf

He came to Philadelphia, Pennsylvania to bake Italian cuisine at Chef Marc Vetri’s upscale Italian restaurants. Later on, Michael started working as a chef at Marigold Kitchen, possessed by businessman Steve Cook. Michael and Steve later created the upscale Mexican restaurant Xochitl and afterward co-created the restaurant group CooknSolo. Alongside the support of financier Steve Cook, Michael opened Zahav in 2008.

Alongside his business partner Steven Cook, Michael is co-owner of many Philadelphia restaurants such as Abe Fisher, Dizengoff, Percy Street Barbecue, Laser Wolf, and Federal Donuts, a fried chicken and donut chain. Having competed in the South Beach Food & Wine Festival in 2013, Michael was able to bring Percy Street Barbecue to South Florida.

In 2015, Michael and Steve released a cookbook based on their restaurant Zahav. The cookbook Zahav: A World of Israeli Cuisine became nominated for a James Beard Foundation Book Award in the International Cookbook category. Bon Appétit chose its recipe for hummus as its “2015 dish of the year”. This book also tells an authoritative and personal story of how Michael embraced the food of his birthplace.

INGREDIENTS Yield: 4 generous cups ¼garlic clove Juice of 1 lemon, about ¼ cup 1(16-ounce) jar tahini 1tablespoon kosher salt 1teaspoon ground cumin 1 to 1½cups ice water 2(15-ounce) cans chickpeas, drained and rinsed

One can find Roger Sherman’s documentary In Search of Israeli Cuisine on Netflix where Michael and Roger travel all over Israel, speaking to chefs, home cooks, and artisanal food purveyors — and taking there way to a deeper understanding of the depth and breadth of Israeli food.

Ingredients 1 large Italian eggplant Salt, to taste 1/4 cup Basic Tahini Sauce, plus more for garnish, recipe follows 1 clove garlic 1 tablespoon olive oil, plus more for garnish Garnish cherry tomatoes, halved Toasted pine nuts Ground sumac chopped parsley Basic Tahini Sauce 1 head garlic 3/4 cup lemon juice, from about 3 lemons 2 cups high-quality tahini, preferably Soom brand 1 1/2 teaspoon salt 1/2 teaspoon ground cumin Ice water, as needed

Ingredients 2 tablespoons finely ground coffee 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon ground cardamom (see Cook’s Note) One tablespoon ground black cardamom 1 brisket (first cut, about 4 pounds) 2 to 4 tablespoons canola oil 2 large onions (white or red), sliced 4 carrots, peeled and sliced 2 heads garlic, sliced in half horizontally 1/3 cup tomato paste 1 1/2 cups dried apricots 2 cups brewed coffee 8 large eggs in their shells Grated fresh horseradish, for serving Fresh flat-leaf parsley leaves, for serving

Ingredients 2 sticks unsalted butter, at room temperature 1 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 3 tablespoons whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon maple extract (optional) 3 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 12-ounce jar apricot preserves

INGREDIENTS CAKE 2½ cups flour 2 heaping teaspoons baking soda 3 eggs, beaten 1 cup sugar 2/3 cup honey 1¼ cup brewed coffee 6 tablespoons canola oil Salt Pinch cinnamon APPLE CONFIT 3 apples, peeled and sliced thinly crosswise 1 cup sugar 1 vanilla bean, split 2 cinnamon sticks 1 tablespoon honey 3 cloves

Ingredients 2 medium russet potatoes, peeled and grated (or Yukon Gold potatoes) 3 leeks, whites only, thinly sliced and rinsed ¼ cup all-purpose flour 1 ½ teaspoons kosher salt Canola oil, for frying

– Hamachi with Beets and Horseradish – Homemade Matzo – Brisket with Spiced Coffee and Charoset Juice – Radish and Zucchini Salad with Mint and Nigella Seeds – Halibut with Fennel and Haricots Verts – Mina with Ground Beef, Cardamom, and Coffee

Ingredients: 4 skinless, boneless chicken breasts (or eggplant or zucchini) 4 large eggs 2 tablespoons hawaij spice blend (substitute with turmeric, cumin, or paprika, or make a blend with all three) two cups matzo meal 2 teaspoons plus a pinch kosher salt ¼ cup canola oil

Michael gets his wealth from his work as a chef and cookbook author recognized due to his restaurants in Center City, Philadelphia. Therefore, Michael has accumulated a decent fortune over the years. Michael’s net worth is$3 million.

Michael is a45 years old. He was born onSeptember 24, 1978,in Ganei Yehuda, Israel.

Yes, Michael  married his wifeMary Solomonovin 2006. He and his wife Mary are proud parents of two sons,DavidandLucas.

Michael is a chef, cookbook author, and the co-owner of CookNSolo Restaurants alongside Steve Cook a hospitality entrepreneur.

Twitter – @mike_solomonov

Instagram – mikesolomonov