Jonathan Berger CEO
Jonathan Brings to The Kitchen a unique combination of experience in Cleantech, Agtech and Foodtech investments. He also possesses vast experience in international business development and general management in the food industry and in high-tech. He Holds a BSc in Industrial Engineering & Management and an MBA, both from Tel-Aviv University.
Amir Zaidman Chief Business Officer
Amir brings to The Kitchen more than a decade of business development experience in prominent early-stage investment organizations, including a VC fund and technology incubators. Prior to that, he held executive marketing & operations positions in the high-tech sector. Amir is a certified accountant (Israel) and a member of the Israeli Bar Association. He also holds an MBA from the executive program in the Hebrew University.
Dorit Rozner CTO
Dr. Dorit Rozner is an industry professional who can successfully bring innovation idea to a doable technology or finish product. She has more than 15 years of experience in managing global R&D in functional food and dietary supplement and pharmaceutical. Dorit holds a PhD in organic chemistry from the Weitzman Institute.
Gali Nimni Reiner Director of Finance
Gali brings to The Kitchen over 20 years of Financial and Management experience in startup technology companies. Prior to joining the incubator Gali served in several executive level positions in the High Tech Sector. Gali is a certified accountant (Israel) and holds a BA in Economic & Accounting from Tel Aviv University.
Hadas Rajchenberg Marketing & Community
Hadas is a marketing professional with extensive experience in building and executing marketing operations from scratch. Hadas is responsible for The Kitchen's brand and digital assets, initiating and producing community events, supporting our portfolio and managing the company's PR. Prior The Kitchen, Hadas let the marketing and biz-dev at Drive TLV, an accelerator for the smart mobility ecosystem. Before that, she was a marketing director in the TV industry and in the culinary fields. Hadas holds a BA in Communication and Management from the College of Management.
David Leibler Head of Technological Scouting
David Brings to The Kitchen a unique blend of strong scientific understanding, business savviness, and a deep desire for innovation. He possesses extensive experience in the fields of bio-based nano materials, business development and innovation consulting. He Holds a BSc. in Plant Science, MSc. in Biotechnology and an MBA, all from The Hebrew University.
Advisory Board
Culinary Advisory Board
Accelerating culinary innovation: Our expert advisory board guides startups to market success

Chef Yuval Ben Neriah
41 years old, son of a Professor of cancer research (father), and Doctor of genetics (mother). lives and works in Tel Aviv.
Since 2012, he has been the head chef and partner in the Taizu restaurants group – leading two of the most acclaimed restaurants in Tel Aviv: Taizu and ‘a’
Chef Ben Neriah is considered one of the most respected, accurate, innovative and creative chefs in Israel – an artist chef, specializing in Asian cuisines, with a bold personal and local interpretation, known for the thorough research and management practices he instilled in all his restaurants.
This thought-process, along with his passion for discovering and researching ancient and advanced cooking techniques, while working with the best raw materials – has made Ben Neriah a valued chef and a pilgrimage guru for artisan agriculturalists, producers and growers, as well as entrepreneurs and start-ups in the field of food tech – in-which delve in his thoughts to receive inspiration, professional guidance and mentoring.

Chef Yaniv Gur Arye
Chef and food researcher, with 25 years of experience.
Hosts open seasonal meals every month at Beit Habad Rish Lakish in Tzipori.
Chef Gur Arye is been working with FoodTech startups in the past decade, assisting them in addressing the food industry challenges and needs. He is engage in product development, advise companies, and serves as a chef for the Strauss company.
He teaches the course “Culinary in Five Senses” which is intended for anyone who wants to deeply understand the culinary experience as a science and an art.
Believes in local and seasonal cuisine, in the connection between man and his food sources and in the deep connection between food and our brain.