About Moshe

Moshe Shek

Hey, there!

Aspiring doctor, pilot, businessman, entrepreneur, teacher and chef. Those are just a few hats that I’ve put on in the past few decades. Hi, I’m Moshe!

After I stumbled into the culinary world in my early twenties… I never looked back. Driven by a tireless passion to do more, be more, learn more and create more, I have worked as a chef in five star hotels, started an office tiffin business, launched restaurants in Mumbai, and now hold culinary workshops in Alibaug. With over 2 decades in the culinary realm, I’m excited to do more with the plentiful resources and treasure of experience available to me.

Way, way back in the late 80’s, I’d studied Science and was prepared to to become a doctor. The rather sizeable “entrance fee” was not a figure we could afford back then, putting this dream on the back burner even before it began. My next step was to join the Juhu Flying Club and train to be a pilot. This was great – I started flying a single-engine plane, making frequent trips between Mumbai and Gujarat. Somewhere along the way, curious to know more about my roots and heritage, I made a trip to Israel where I first met and fell in love with the art of cooking and the wonder of food. As soon as I returned to India, I enrolled at the Sophia Polytechnic. And, from there, it just took off! It was passion over work and creativity over grind.

The next chapter began with me working at the Taj Mahal Palace, Mumbai, and the Langham Hilton Hotel, London. After my spell in London, upon returning to India in the early 90’s, I started Caterbility – an office tiffin catering and delivery service. This passion project of mine soared to unimagined heights, supplying more than 600 tiffins every day to offices across Mumbai.This was soon followed by a stint as a chef at the Hilton, Tel Aviv, followed by me setting up Athena resto-bar in Mumbai in 2001, Basillico in 2002, and the first of the Moshe’s chain of restaurants in 2003. As ‘Moshe’s’ spread across the country, I stepped back to make a change.

Alibaug became almost like home. I set up a house, a fully-functional, state-of-the-art kitchen, and an organic garden in Awas, Alibaug. Bitten by the teaching bug, I travelled the world, attending different culinary workshops discovering the different teaching styles being employed by different chefs. This eventually led me to my newest venture – organising 1-day culinary workshops in Alibaug for keen cooking enthusiasts.

But, where to next. This is a question I constantly ask myself (and one I’m always asked too!). Honestly, I’m keeping it under my chef’s hat for now, but let me assure you that I’ve got a lot of fun things coming soon.

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