Gilgul culinary productions was founded with the aim of realizing your culinary fantasies. Our events are based on local, fresh and seasonal cuisine, which is prepared in front of the guests. We offer consultancy in menu design and kitchen planning to bars, restaurants and hotels. We represent the upcoming culinary stars in Israel. Please come and join our party!
We offer amazing solutions to all types of events
From private events to celebrations in nature and at the beach – we can assist with all facets of your event: finding the right location, choosing the DJ, building the bar, designing the menu and providing mental support for the hosts :)
Our team is our best asset.
Chefs, waiters and bartenders – they are all top talents, experts in invigorating events and aficionados of providing service.
Gil Ackerman was born in Tel Aviv in 1983 to a bohemian family. As such, from early age he dined at Tel Aviv's most legendary culinary establishments.
Gil has been in the business of culinary productions for 6 years, including restaurants, catering, private events and productions of fashion photographer Ron Kadmi. Gil majored in psychology, and he has a deep understanding of his client's hidden wishes.
Gil is the redheaded owner of Gilful Culinary Productions. a business that carries his name and offers a plethora of culinary adventures, including the initiative SOFO – a food fair based on dishes that featured in Instagram.
Gilgul is also Time Out's food critic.
Gilgul Culinary Productions is a culinary lab
cultivating local talents belonging to a variety of culinary fields: chefs, culinary photographers, stylists and designers.
Our lab will cater any culinary need you may have.
Take a peak at our team of experts.
Instagram sensation and culinary virtuoso with 9,000 drooling followers,
Alexander Lachnis was born in canada and he is 24 years old. He immigrated to israel when he was 3 years old. Graduate of a professional culinary course at Bishulim School, Lachnish did his internship at Catit Restaurant, chef Meir Adoni's restaurant. He also worked at Messa, chef Aviv Moshe's restaurant, and Alma, chef Yonatan Roshfeld's restaurant.
Lachnis also interned at Hestone Blumenthal's The Fat Duck, the michelin 3 stars restaurant in London.
Today he dedicates his time to experimenting in his home culinary lab, where he enhances his his expertise: using technological innovations as a basis for cooking delicious and great looking food for private events and parties.
Avner Laskin was born in Naharia in 1969. The sea was always close to his heart.
He went to Regba school of agriculture, where he first tasted fresh picked vegetables.
When he was 23 years old, he opened his first restaurant, Beaks, in the Tel Aviv Marina, where he cooked middle eastern cuisine with a strong italian influence. He then learned French cooking and baking in France, focusing on artisanal bread.
When he returned to Israel, he opened De Luca, a combination of a restaurant and bakery.
In the past decade he published more than 20 cooking books in the global and local markets. Laskin specializes in middle eastern baking, based on top of the line products: fresh fish, awesome vegetables, superb olive oil and vegetables.