Two Taps and Friends

Shai Lavi & Daniel Rosenberg | Cooking with Soul: An Exploration with Chef Shai Lavi #48

• Daniel Rosenberg • Season 1 • Episode 48

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Join host Daniel Rosenberg for an intimate conversation with renowned Israeli-born chef Shai Lavi, owner of The Third Space in Atlanta. Shai shares his journey from traveling across France, Spain, and Asia to creating daily-changing, farm-fresh menus rooted in seasonal, local ingredients. Discover what truly defines Israeli food, why the global rise of Israeli chefs feels inevitable, and how authenticity, resilience, and genuine hospitality guide his craft—even through challenging times. A heartfelt exploration of food as connection, culture, and quiet strength.

⏰ Timestamps ⏰  
00:00 🎬 Teaser 
01:00 🎙️ Welcome Shai Lavi, owner of The Third Space and Let's Eat Catering
02:36 ⚓ Why did serving in the Israeli Navy shape Shai’s work ethic before he ever stepped into a professional kitchen?
05:11 👨‍👩‍👦 How did becoming a father change Shai’s vision for his family’s future and lead him to the U.S.?
07:52 🌿 What heartbroken discovery did Shai make about American restaurant culture—and how did it fuel his mission?
11:28 🇮🇱 Why are Israeli chefs rising globally, and what unique cultural forces drive their relentless pursuit of excellence?
14:05 🗓️ How does creating a new menu every single day keep a chef’s passion alive?
17:36 🍅 What truly defines Israeli food beyond falafel—and why is “delicious” the only honest answer?
19:27 🥘 Is “Israeli couscous” really Israeli? Uncover the surprising truth behind a common menu misconception.
22:22 🛡️ How does Shai stay unwavering in his identity as an Israeli chef amid real-world challenges and backlash?
25:30 🌱 Why do people often feel lighter and healthier after eating in Israel compared to processed American meals?
28:13 🥩 What’s the hidden cost of year-round menu consistency—and how does sourcing directly from farmers change everything?
32:14 ⭐ What does Michelin recognition really mean today?
39:14 ❤️ How does The Third Space turn every reservation into a deeply personal, time-unlimited hospitality experience?

What dish instantly transports you back to a family table or childhood memory—and why?

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