The Cheff

Chef Allah Moussa's skills and experience were acquired throughout the years. After graduating from Haifa's Dan Gourmet Fine Culinary Arts Cooking Centre, he has moved to Eilat, where he practiced as the chef of the city's hotels. He then moved to Tel Aviv, where he worked at Carmella Banachala restaurant, then owned by Chef Daniel Zach. Aged 20, Moussa was appointed as the sous chef of the restaurant.

Moussa then took his love to kitchens outside of Israel. For 4 years he lived in Sweden, where he worked in 3 Michelin-starred restaurants. Experiencing in international kitchens has exposed him to innovative raw materials and cooking techniques.

In 2012, Moussa started to collaborate with his childhood friend Marouan Sawaid. Together they opened ElMarsa (the harborage). Here they serve fish and sea food that are so fresh, you can practically smell the sea on your plate.