A Chef's Journey: From London Pubs to Private Dining in Even Yehuda
Meet the Arvaz-Ewell family in Even Yehuda, who transitioned from global culinary careers to running an intimate private dining concept in wartime Israel.
Life in Israel brings unique challenges and unexpected turns, especially against the backdrop of ongoing conflict. In the town of Even Yehuda, the Arvaz-Ewell family shares an extraordinary journey of love, resilience, and culinary passion.
From a British Pub to Global Kitchens
Thomas, 45, and Mai, 36, met in a small pub outside London where Mai was working as a bartender. What started as a chaotic beer order quickly turned into a lifelong bond. Their relationship survived a severe car accident early on, resulting in months of recovery and rehabilitation.
Thomas, a professional chef, grew up working in kitchens alongside his grandfather, who served in the Royal Air Force. By age 16, Thomas was traveling the world, eventually working in Sydney, Tokyo, and managing Michelin-starred restaurant concepts across Southeast Asia. Mai, meanwhile, pursued acting in Los Angeles, leading to years of long-distance romance before the couple reunited and built a life together.
Building a Home in Israel
After working in New York and welcoming their son Blue, the family moved to Israel three and a half years ago when Thomas was offered a culinary position in Jaffa. Navigating a new country came with hurdles, particularly due to Blue's medical condition, which required homeschooling and specialized care.
"My grandfather fought in two world wars—if he knew there was a war where I live and I ran away, he would be ashamed of me. So I am not leaving. I love Israel," Thomas says.
Adapting to Israeli bureaucracy and intense daily life was initially overwhelming for Mai, but the family has firmly planted roots in Even Yehuda, where they rent a home for about 14,000 shekels a month.
Reinventing Hospitality in Wartime
Faced with the economic realities of operating a traditional restaurant during wartime—with high fixed costs and staff members serving in reserve duty—Thomas pivoted to a private dining concept. Three times a week, the couple hosts up to 22 guests at their home for an exclusive 10-to-12-course chef's menu.
Every month features a unique theme, blending British heritage with Israeli ingredients and Japanese techniques. For Mai and Thomas, opening their home has transformed from a business adaptation into an intimate, vibrant community experience.
