Dry Extract Interview: Oded Oren of Restaurant Oren, London, England

Julie Cavil -  Celler Master at Krug Champagne

©Dominique Silberstein

Julie Cavil -  Celler Master at Krug Champagne

©Dominique Silberstein

http://www.falstaff.com/nd/dry-extract-interview-oded-oren-of-restaurant-oren-london-england/ Dry Extract Interview: Oded Oren of Restaurant Oren, London, England Dry Extract is Falstaff’s mini-interview feature. We ask top professionals in the world of wine, food and travel to answer thirteen deceptively simple questions in quick-fire fashion. The answers are more revealing than you think. http://www.falstaff.com/fileadmin/_processed_/a/4/csm__c_DOMINIQUE_SILBERSTEIN_JULIE_CAVIL_2_high.width-1920x-prop_c9d4a66bc9.png

Oded Oren opened his first solo restaurant, Oren, in London last October, combining the flavours of his hometown Tel Aviv with Mediterranean-style cuisine. Prior to moving to London in 2011 where he ran a bespoke catering business, he honed his skills in some of the world’s best kitchens including a stint at London’s River Café.

The best advice I ever got

Trust yourself

My life motto

Honesty

I am currently reading

No time

My most played music track

Says by Nils Frahm

If I didn’t do my current job I would be

Not going to happen.

Skill I don’t currently possess but would like to have

Photography

My favourite kind of exercise

Cycling

I relax while

At a sunny beach.

I Collect

I don’t

My essential newspaper/magazine

The Guardian

My desert-island wine

Oriol Perez de Tudela, Escbeces from Tarragona, Spain.

I have learnt a lot from

My previous boss/restaurateur 

My last meal and sip will be

At Brat Restaurant