Jimmy ChillPrivate Chef in Palm Beach, Florida
The Chef
The Story
I learned to cook in my mother Layla’s kitchen. Levantine and Mediterranean food, lots of it, always for other people — that’s where this all comes from. Before going out on my own, I spent twelve years cooking in some of the top restaurants across Israel, Morocco, and Florida. Now I cook privately for families, professional athletes, and equestrian champions around South Florida. Levantine and Mediterranean cooking is the guiding spirit behind what I do, but I’m not limited to it. I also cook French, Spanish, Italian, Thai, Japanese — whatever the table wants. No matter the cuisine, the foundation stays the same: over fire, herb-forward, bright flavors, seasonal, generous. I care about the details, from how you like things cooked to what you won’t eat to how the night should feel, and I bend to fit the table: allergies, training macros, religious needs. You enjoy yourself and your guests. I’ll take care of the rest.
The Table
Gallery
Coverage
Where Jimmy Chill Serves
The Menu
Services & Pricing
20 guests maximum · Books up to 6 months in advance
Work History
March 2020 - Present
Founder & Owner · Chill's Table · Tel Aviv / Casablanca / FloridaFounded and operates a full-service private culinary practice serving UHNW households, elite athletes, and diplomatic clients across private dining, events, and consulting.
July 2025 - Present
Founder & Executive Chef · No Manners · Miami, FLFounded a seasonal pop-up concept pairing contemporary art and food, averaging 80 guests per service in multi-course tasting format via venue collaborations.
September 2022 - November 2024
Head Chef & Culinary Director · Branja Restaurant · Miami, FLLed culinary operations and creative direction, cutting food cost from 35% to 23%, managing 20 staff, and developing roughly 20 full menus.
June 2021 - September 2022
Executive Chef & Creative Director · Milk + Honey by Tom Aviv · Casablanca, MoroccoLed the first Israeli restaurant in Morocco post-Abraham Accords, cutting food cost from 40% to 28% while managing a 12-cook team serving 150 covers daily.
June 2018 - May 2021
Executive Chef & Menu Director · Coco Group by Tom Aviv · Tel Aviv, IsraelProvided multi-venue culinary leadership across three concepts, managing a $100,000 monthly budget at 22% food cost and leading eight cooks serving 200 covers daily.
April 2016 - December 2016
Line Cook / Cold Line Manager · Catit Restaurant · Tel Aviv, IsraelHired as line cook and rapidly promoted to Cold Line Manager at a celebrated Israeli fine-dining restaurant, overseeing cooks and training new hires.
April 2026 - Present
Founder · Fueled by Chill · South FloridaFounded a private-chef meal prep service delivering scratch-cooked, globally inspired dishes in family-style format, with white-glove fridge delivery for health-conscious clients seeking flavor without compromise.
Education
Skills
Accolades
- Most Promising Young Chefs in Tel Aviv — TimeOut Tel Aviv, 2017
- Youngest Contestant, Game of Chefs Israel Season 3 (2018)
- Featured on Game of Chefs Israel, Reshet 13 (Prime Time)
- Resy Miami Hit List — Top Restaurants in Miami Right Now, September 2025
- Featured in New York Post (2025)
- Featured in Palm Beach Post & Yahoo Lifestyle (2025)
- Featured in Mashed and OysterLink
- VoyageMIA Feature Profiles
- Hottest Bachelors of Tel Aviv — TimeOut Tel Aviv, 2020
Every HELM Vendor Meets High Standards
We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.
Private dining with
Reserve Jimmy Chill
from $225 / guest
+ 20% platform fee and groceries
1–35 guests · Books up to 6 months ahead
No charge today. Your card is charged the 30% deposit only if Jimmy Chill accepts.
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