Hilton Tel Aviv’s Head Pastry Chef, Idan Hadad, is celebrating a decade of creating unforgettable desserts for the hotel’s guests. His journey is one of passion, precision, and an unwavering love for his craft.
Which dessert made you fall in love with pastry?
When I was a little boy, I would stop in front of bakery windows, fascinated by the chocolate decorations on the display cakes. I would wonder how I could recreate them at home.
I had no professional knowledge at that time, so I went to the supermarket and bought artificial chocolate. It was cheaper than real chocolate, melted easily, hardened quickly, and did not require tempering. Soon, my mother’s kitchen was filled with my chocolate decorations. Something about the process thrilled me.
One day, we visited my cousin, who was an assistant pastry chef at a hotel in Eilat. He had made beautiful sesame baskets in all kinds of shapes. They were not only attractive but also edible, and I was captivated.
When did you realize it was not just a passion, but a career?
While studying pastry at ORT Dan Gourmet Haifa, I found joy in every class. Experimenting with raw ingredients and mastering the precision that pastry requires made me happy. I knew then I had found what I wanted to do every day.
What did the leap from dreamer to professional chef look like?
Right after the army, I enrolled at Dan Gourmet. My teacher, Eitan Ben Saadon Rotman, pastry chef for five hotels in Israel, saw potential in me, nurtured it, and offered advice far beyond flour and baking powder. To this day, he is my professional guru.
After graduating, I moved to Eilat to work in a hotel. Leaving my family in Nahariya and my girlfriend, who is now my wife, was a difficult decision, but I knew it was an essential step to learn the profession and discover the world of hospitality.
I worked hard, but I wanted to grow further. Knowledge, I believed, was power. I saved money, with help from my parents, and enrolled at the prestigious École Nationale Supérieure de Pâtisserie (ENSP) in France. I also studied French with a private tutor to prepare for my studies.
The training at ENSP was exceptional. Every week, we learned from a world-class chef who specialized in a different discipline. My teacher often asked me to help prepare the classes, perhaps recognizing my dedication, and I excelled.
For my final project, I created a chocolate sculpture of a man putting on tefillin. As the only Jewish student in the school, it was deeply personal. The sculpture was displayed in the school’s showcase for years, which was a great honor.
What did you bring from France into your own style?
The French are precise in their flavors and presentation. I connected with that elegance and precision. From France, I brought techniques, aesthetics, and a deep respect for balance.
How do you adapt French precision to Israeli tastes?
The ingredients are different. France has incredible butter, cream, and flours, but Israel’s ingredients are also excellent if you know how to use them. A French recipe made here will not taste identical, so I adjust it to suit the Israeli palate: less sweet, sometimes a hint of spice, and lighter in butter or cream.
In pastry, decoration is like fashion. It is always changing, and you have to stay up to date.
What is the biggest challenge in making parve (non-dairy) desserts in an international hotel?
Creating parve desserts that match the aesthetics and standards of dairy ones is a unique challenge. Gluten-free and vegan variations also limit ingredient options, so I constantly experiment to achieve the same beauty, texture, and flavor.
What flavors or techniques do you use to surprise guests?
I love playing with contrasts. For example, I make ginger ice cream by cooking ginger in coconut milk to extract its full flavor, which results in a refreshing and unique taste. Or I create a chocolate dessert with a crunchy base, chocolate cream, and a sprinkle of Atlantic sea salt. The sweet and salty, creamy and crunchy combination is perfect in a single bite.
What is your advice to aspiring young chefs?
Do good work and never cut corners. Build strong foundations: understand each ingredient and how it behaves before creating something new. Work hard, do not give up, and keep learning every day.
Our profession is demanding. It requires long hours, constant reinvention, and not resting on yesterday’s success. I can cater an event for 1,000 people today, but tomorrow is a fresh start. Believe in yourself, be willing to sacrifice, accept criticism, and help others along the way. Above all, love what you do.
What inspires you?
Ingredients inspire me. I think about the experience I want to create through flavor. On Rosh Hashanah, I might combine apples, honey, dates, cinnamon, and pomegranates. Presentation matters, but the taste and final bite are everything.
I want guests, whether local or from across the world, to take that first bite and think, “Wow.” That is the dream I strive to make come true every day.
This article was written in cooperation with Hilton Tel Aviv