Chef Gilad Chudler

Born and raised in Southern California, Chef Gilad Chudler grew up on a steady diet of eclectic Middle Eastern cuisine prepared by his mother -- a native Israeli with Iraqi parents. An intrepid traveler who has been all over the world, Gilad lives to sample and recreate the exotic dishes he has found in countries like Mexico, Costa Rica, Nicaragua, India, Morocco, England, Scotland, Spain, Israel, Hungary and the Czech Republic.

In December of 2008 Gilad found Kitchen on Fire where his career as a culinary educator began. Originally an apprentice, he quickly was hired as the school’s Sous Chef and Culinary Coordinator. In 2011 he invested in the company and is proud to be a partner in the business for years to come. During those years he also worked at Saul’s Deli in Berkeley and as head chef of the Omega Teen Camp in upstate New York, as well as working different jobs at a multitude of local kitchens ranging from small fancy dinners to feeding thousands of school children a day. He is also proud to have volunteered as a chef/nutritionist in the Cooking Matters program teaching low-income members of the community how to eat tasty and healthy food on a limited budget. He also regularly contributes to the Kitchen on Fire Blog writing about foodie adventures, nutrition and all around food fun.

He received his culinary education as a Therapeutic Chef at Bauman College in 2010 and loves to incorporate his knowledge of nutrition and health into his cooking and classes. Recently he has also completed classes in artisan breads at the renowned San Francisco Baking Institute as well as courses in handmade charcuterie at Fatted Calf in Napa. He continues his mission of feeding people delicious meals that are also nutritionally sound and environmentally conscious.