Age, Biography and Wiki

Erez Komarovsky was born on 5 August, 1962 in Tel Aviv-Yafo, Israel, is a Chef, baker, educator, author. Discover Erez Komarovsky's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is He in this year and how He spends money? Also learn how He earned most of networth at the age of 60 years old?

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Occupation Chef, baker, educator, author
Age 60 years old
Zodiac Sign Leo
Born 5 August 1962
Birthday 5 August
Birthplace Tel Aviv-Yafo, Israel
Nationality Israeli

We recommend you to check the complete list of Famous People born on 5 August. He is a member of famous Chef with the age 60 years old group.

Erez Komarovsky Height, Weight & Measurements

At 60 years old, Erez Komarovsky height not available right now. We will update Erez Komarovsky's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
Weight Not Available
Body Measurements Not Available
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Dating & Relationship status

He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.

Family
Parents Not Available
Wife Not Available
Sibling Not Available
Children Not Available

Erez Komarovsky Net Worth

His net worth has been growing significantly in 2021-2022. So, how much is Erez Komarovsky worth at the age of 60 years old? Erez Komarovsky’s income source is mostly from being a successful Chef. He is from Israeli. We have estimated Erez Komarovsky's net worth, money, salary, income, and assets.

Net Worth in 2022 $1 Million - $5 Million
Salary in 2022 Under Review
Net Worth in 2021 Pending
Salary in 2021 Under Review
House Not Available
Cars Not Available
Source of Income Chef

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Timeline

2008

By 2008 the Lehem Erez chain had grown to more than 30 bakeries, many with adjoining cafés. Bakery selections included "about fifteen types of whole-grain and organic handcrafted breads, with seasonal offerings that might include fresh garlic in the spring, fig and Roquefort in the summer, and Jerusalem artichoke in the winter". Cakes, cookies, and boutique olives, cheeses, and Israeli wines were also sold in the bakery shops. In 2010 Komarovsky sold his share in Lehem Erez, continuing as an independent consultant to the chain.

2007

In 2007 Komarovsky opened a cooking school in his home in Mitzpe Mattat in the Upper Galilee. His half-day workshop covers subjects such as bread-making and seafood preparation, and concludes with a "multicourse meal, paired with wine" in his dining room. Komarovsky planted an extensive organic garden of herbs and vegetables on his property, including "dozens of types of sage, exotic herbs, tomatoes from Sicily and Uzbekistan, Indian purple beans, Thai beans, apples and pears … and bay leaves growing on a tree", and installed a tabun (clay oven for bread-baking).

1996

Back in Israel, Komarovsky decided to enter the bread-making business and introduce San Francisco sourdough to his native country. He returned to Paris to study under Lionel Poilâne and then returned to California to intern in the Acme Bread Company and Metropolis Bakery in Berkeley. In 1996 he and his business partner, Ilan Rom, founded the Lehem Erez (Hebrew: לחם ארז ‎, Erez's Bread) bakery in Herzliya. The bakery is "widely considered the starting point of a bread revolution in Israel", as up to that time commercial bakeries sold traditional rather than gourmet breads. Less than a year after opening the bakery, Komarovsky opened an adjoining restaurant serving "light, seasonal food" influenced by ethnic cuisines.

1994

In California he discovered Japanese, Italian, and Mexican cuisine, organic food, and boutique bakeries. He worked as a stylist on a dessert cookbook by Wolfgang Puck and assisted Hugh Carpenter in Northern California with his fusion cookbook. He returned to Israel in 1994 realizing that, "despite all my training, I am above all an Israeli chef—that couscous, olive oil, and goat cheese are the ingredients closest to my heart".

1983

After the army, in 1983, he began working as a chef in Jaffa. He went to Paris to earn a graduate diploma in classical French cuisine at Le Cordon Bleu, and worked in restaurants and bakeries in that city before returning to Tel Aviv in 1985 to open his own catering business, Erez's Cooking Studio. For five years he also wrote a cooking column for the Tel Aviv weekly newspaper Ha'ir (The City). One of his catering clients invited him to Japan to take a course in kaiseki cuisine, and from there he traveled to San Francisco, California, in 1989.

1982

Erez Komarovsky was born in Tel Aviv to Menachem and Ruth Komarovsky. He has one older brother and two sisters. He credits his early exposure to ethnic cuisine to his visits to his father's almond orchards in southern Israel in his youth; he would visit with the Druze families who harvested the almonds and sample their foods. At the age of 11 he moved with his family to Ramat Gan, and attended a high school outside Yehud. He served in the 1982 Lebanon War during his compulsory military service. Komarovsky informed his parents he was gay when he was 18. He met his current partner, Professor Mickey Gluzman, in 1986. They live in Mitzpe Mattat.

1980

Komarovsky espouses secular, leftist views. In the 1980s, as a columnist for the Tel Aviv newspaper Ha'ir, he published a recipe for suckling pig on Yom Kippur. During the Second Intifada, he traveled to Nazareth to conduct a weeklong series of collaborative dinners with Arab chef Duhoul Sfadi of the Diana Restaurant, followed by a second week of collaborative dinners at his restaurant in Herzliya. He lobbied to cancel the government ban on bread sales during the Passover holiday. He was also a member of a group that successfully lobbied the government to ban the force-feeding of geese for the making of foie gras.

1962

Erez Komarovsky (Hebrew: ארז קומרובסקי ‎, born 1962) is an Israeli chef, baker, educator, and author. Founder of the Lehem Erez (Erez's Bread) bakery and café chain in the 1990s, he is considered the initiator of artisanal bread-making in Israel. Since 2007 he has led a cooking school in his home in Mitzpe Mattat in the Upper Galilee. He has authored several cookbooks.