We’re back with the second cohort of The Nosher’s Jewish Food Fellowship — and this lineup is stacked. These talented culinary minds are chefs, writers, bakers, storytellers and creative flavor innovators. They’ve cooked in Michelin-starred kitchens, reinvented family recipes and launched their own food businesses. Their backgrounds span the globe—from Mexico to Mumbai, Tel Aviv to Tokyo — bringing a rich mix of Jewish food traditions.
Over the next few weeks, the fellows will be engaging with the diversity of Jewish food and enhancing their recipe writing skills, diving into food styling techniques, and exploring visual storytelling. We’re excited to bring together this dynamic group and can’t wait to see what they create.
Alison Gutwaks is a private chef, recipe developer, and the Chief Culinary Officer of AliBabka, a business specializing in exceptional cuisine that just happens to be kosher (#happenstobekosher). A graduate of the Institute of Culinary Education, she has over a decade of experience and a past life as a chocolatier, caterer, and culinary instructor. Now, she focuses on creating custom dining experiences, cooking for families and businesses, and bringing her clients’ culinary dreams to life. She lives in Columbus, Ohio, with her husband and three kids, her built-in team of brilliant taste testers.
Alissa Guindi is a lifelong entrepreneur, chef, and aspiring food writer with a passion for Jewish cuisine and culture. Born into a Guatemalan Jewish family with roots in Syria, Egypt, and Poland, her love for food began in her mother’s kitchen, and led her to work in top restaurants, including Michelin-starred establishments. With a background in culinary arts, nutrition, and business, she founded Guindi Food, a company focused on nutrition and mental health, and continues to explore the intersection of heritage, nutrition, and gastronomy.
Vivian Saade is a passionate Mexican food chef, educator, and delicious margarita maker. Since founding Vivian’s Cocina, she has taught numerous classes and hosted many pop-ups and sales featuring her fresh, homemade Mexican food and drinks. Vivian was born and raised in Mexico City to a large Syrian Jewish family that always gathered for Shabbat and holiday meals; and these are some of her most cherished memories. She now lives in New Jersey with her husband, Evan, surrounded by their children and grandchildren. You can follow her on Instagram @vivianscocina.
Sabrina Shance is a Jewish food recipe developer and podcast host with a passion for uncovering the lesser-known gems of Mizrahi cuisine. Born to Iraqi and Lebanese parents and married to a Persian Israeli Jew, her kitchen is a melting pot of rich traditions and bold flavors. Known for collecting recipes everywhere she goes, those who know her best will tell you—she rarely sticks to them. Instead, she brings her own twist, blending heritage with creativity. By day, she’s the Director of Marketing at a high-tech company; by night, she’s in the kitchen, reviving and reinventing forgotten dishes. Sabrina lives in Herzliya with her husband and three kids.
Ruthie Edelstein is a Sacramento, California native, graduate of the University of Wisconsin, Madison, and has called Israel home for the last 14 years. She leads culinary tours in the shuks (markets) in Israel, using the delicious local food to share the experiences of the people of Israel and the larger Jewish community. Ruthie also creates spice and gift packages from Israel, highlighting the stories of the products and their creators and bringing the smells and flavors of Israel to anyone craving them.
Rami Tal loves to fill people’s bellies and put smiles on their faces. Rami is from Australia, but currently lives in Tel Aviv. His charismatic and cheeky Australian personality coupled with that Israeli chutzpah sums Rami up perfectly. He loves creating an experience around his food, making people remember him not only for the meal, but everything that goes with it.
Polly Glazer (GP/GastroPunx/pollyhatespeople) is a Brooklyn-based chef, food writer, and punk enthusiast. Originally from Moscow, she began her culinary journey ten years ago at Le Cordon Bleu Ottawa, honing her skills in both classical and modern cooking. Her experience includes internships in France and Denmark, where she worked in Michelin-starred kitchens. In 2017, she discovered a passion for craft beer while volunteering at the Mikkeller Beer Celebration, which eventually led her to launch FFF BREW, one of Russia’s top five craft breweries.
Mindy Bilderback is a pastry chef at Semo, one of Nebraska’s premier farm-to-table restaurants. Jewish and deeply passionate about food history, she specializes in refined, seasonal desserts that blend French technique, Italian influences, and Jewish culinary traditions.
Melissa Uchiyama is the host of podcast, Tokyo Shishi, which celebrated her Israeli guests, their dishes, and stories of survival and love through the connecting lens of food! Her Substack Jewish Food Writing, shares more of the recipes, research, and behind-the-scenes excitement from her bustling kitchen and guesthouse in Tokyo. Melissa also leads food writing workshops and creative writing camps for young authors and adults.
Lecia Jacobs is from Manchester but now lives in London, working in food and drink marketing. Outside of work, she earned a cooking certificate from Leiths School of Food & Wine and creates food and drink content—think recipes, foodie entertainment, and a sprinkle of comedy. She also co-runs AJAR, a monthly wine and small plates bar in London with a couple of friends. Proudly Jewish, she hopes to grow her channels by introducing more people to Jewish food and sharing her own personal stories along the way.
Kennedy Fox is a creative from Los Angeles who sources inspiration from family memories and traditions. Having worked under the direction of James Beard and Michelin starred chefs at Republique in Los Angeles, Kennedy went on to establish The Williamson County Bagel Company with older sister Alexandra and brother-in-law Scott in Austin, Texas. Here in LA and currently at Boichick Bagels, Kennedy spends off hours with keen focus on baked goods in an effort to refine Grandma’s hand-written recipes exploring what Jewish cuisine is, but can be: Affordable, delicious and nostalgic.
Growing up Queens, NY, one of the most diverse counties in the U.S., gave chef and entrepreneur Jonathan Langsam a deep appreciation for global food, especially the Mediterranean diaspora. After studying Hotel and Restaurant Management, he worked as a chef for Marriott International, held executive chef roles at country clubs in Westchester and Connecticut, and oversaw operations for A&R Food Enterprises, managing JFK airport franchises with over $10 million in annual sales. In 2018, he and his wife Rosie opened Falafel Taco in Pleasantville, NY, serving their award-winning “Mexraeli” cuisine, a fusion of East European, Mexican, and Israeli flavors inspired by their backgrounds.
Jay Ascher is a Jewish educator, storyteller, and food lover based in New Jersey. With a background in theater and film, he enjoys exploring the intersection of Jewish culture and cuisine. Whether he’s crafting engaging lesson plans for teenagers or seeking out the most adventurous eats in the NYC area, he’s always finding new ways to bring stories to life.
Eddna Samuel is a visionary entrepreneur and expert in advertising and PR, with a passion for storytelling and brand building. Born and raised in Mumbai, India, within the vibrant Bene Israel Jewish community, Eddna’s upbringing was deeply rooted in Jewish tradition and Indian culture. This unique blend of heritage has had a lasting impact on her life and career. With her extensive knowledge and expertise, Eddna has become a trusted advisor and thought leader in her field.
Daniela Yardeni is a nutrition science graduate, a passionate plant-based cook, and a world traveler who brings the essence of Israeli and Jewish cuisine wherever she goes. Through intuitive cooking, she creates meaningful connections between people, fostering community and shared experiences around the table. Her approach to food goes beyond recipes—it’s about storytelling, hospitality, and the joy of bringing people together.
Originally from Chile, Daniela Rusowsky is a journalist and has a Master in Anthropology. Currently doing research on food & identity for Phd on Jewish Theology at Paderborn University, Germany. She is also a Masorti Rabbinical Student in Europe. Mother of two fantastic daughters, she loves to practice yoga, meditate, explore nature and cook for family and friends.
Chloé Chouraqui has a deep passion for food, history, and storytelling, exploring identity and memory through gastronomy. She is currently working on a cookbook inspired by her grandmothers’ culinary heritage, blending Ashkenazi and Sephardic traditions. With experience in journalism, cultural mediation, and speechwriting, she brings together diverse influences in her work.
Amy Dell is the Founder of Sababa Foods (@sababa_foods), a new CPG company that aims to bring the vibrant flavors of the Middle East to your pantry with their first product, Saturday Sauce— inspired by her Israeli father’s matbucha recipe. With a background in hospitality, marketing, and events, Amy’s love for food is rooted in every aspect of her life— whether it’s cooking, sharing a meal, or hosting a gathering.
Talia Herzberg is an enthusiastic challah baker, gardener, lifelong vegetarian, and community member of her neighborhood in Ocean Beach, San Diego. Currently working as an elementary school garden teacher, she is passionate about helping people develop a conscious relationship with their food, especially from an early age. She enjoys spending shabbat in nature with her friends and spreading Jewish love within her communities.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
