Rising Star Chef Ori Menashe of Bestia - Biography

Los Angeles, CA

May 2014

Born in Los Angeles and raised mostly in Israel, Ori Menashe experienced fine dining earlier than most. On family vacations to France, he ate at the restaurants of Ducasse and Robuchon. Those early, exquisite meals had a lasting impact. After completing his requisite Israeli military service, Menashe returned to the City of Angels, finally set free to pursue a career in food.

He landed his first professional job at an Israeli restaurant on Pico Boulevard called Blue Café, and Menashe learned quickly. While working mornings at Blue Café, Menashe joined StarChefs.com Rising Star Chef Jason Travi’s team at La Terza, where he worked nights. When the commute became too much, he left Blue Café for Angellini Osteria, where he learned how to make pasta. After more than a year working doubles and rising to sous chef at La Terza, Menashe moved to Nancy Silverton’s Mozza and did some catering on the side.

Next he opened All’ Angelo on Melrose as sous chef and, within a month, became chef de cuisine. Then Menashe got the call from his former boss, Gino Angellini, to take over as chef of Osteria, where his passion for house-made breads, pastas, and pizzas deepened. Now at the helm of his first solo venture, the Mediterranean-inspired Bestia, Menashe is sharing his heritage, voice, and love of offal with his ravenous hometown, earning a 2014 StarChefs Rising Star Chef Award.