Chef Liron Meller’s decision to enter the culinary industry was not premeditated, it was preordained. Born in Israel to parents of modest means, Liron took a job washing dishes in a local restaurant to earn money at the age of 14. One day the “salad guy” did not report for work, and Liron was given an opportunity to work at that station. Once reassigned, the establishment’s proprietors quickly realized Liron had talent. Just as rapidly, Liron discovered a passion for cooking, and that he intuitively grasped the meaningful relationship between people and food.
In short succession he progressed through the back of the house learning all he could about food preparation. His energy and enthusiasm were so profound that by the age of 18 he was managing area coffee shops and restaurants. As is the custom in Israel, also at age the age of 18, he enlisted in the army. At the conclusion of his tour of duty he headed to London, where he attended the prestigious Le Cordon Bleu Culinary School. This experience further propelled Meller’s desire to excel at his craft. With some financial help from his parents, his next stop was New York City’s Institute of Culinary Education where he enrolled in a 12-month work-study program.
Over the next 20 years Meller carved out a very successful career as a professional chef, caterer, and entrepreneur in New York City. There he collaborated with Chefs Jean-Georges and Daniel Boulud, among others. He was the head chef at elite restaurants including Orchidea, Café Renaissance, and Pescado. He authored and styled the critically acclaimed cookbook, ART and COOK, developed a roster of ardent private clients, and established the award-winning recreational culinary school “My Cooking Party.”
Meller believes that food is the one universal constant. He stated: “Food has the power to bring people together and to find commonalities. It can entice people to try things they otherwise might not. It has the capacity to accommodate dietary restrictions, and the ability to promote better health through nutrition.“
During the pandemic Meller and his young family permanently relocated to Boca Raton. He immediately saw a need for high-end catering, and private chef led in-home cooking class parties. He activated this strategy and his latest business venture instantly gained an outstanding reputation for excellence. All aspects of Chef Meller’s one-hour and twenty-minute cooking class parties, including clean up, are arranged by him. These events, which are suitable for nearly any occasion or fundraiser, begin with a cheese and charcuterie plate for guests to enjoy prior to jointly preparing a meal. As of today, the cooking class parties are only available in Boca Raton and include a wide variety of dietary options.
Chef Meller says “Cooking brings me joy. Catering ignites my creativity. It allows me to collaborate with the hosts to create fabulous menus just right for their event. Regardless of the occasion we can originate, mix, or match menus to meet every need, want, and desire.”
Chef Meller typically only accepts catering inquiries that inspire originality. An interesting example of this is a five-course dinner party for ten he created for an avid big game hunter. The host wanted plates that featured wild meat he procured along with another similar offering for those guests who wished to dine on more traditional fare. Meller’s solution was both ingenious and delectable. One the four passed hors d’oeuvres was a mini elk blue burger with sauteed onions, and a special sauce. The first course featured two variations of a grilled corn soup. One with smoked pheasant, chives, and cajun oil and the other with scallops, chives, and crème fresh. The second course was a homemade cheese-filled pasta with caramelized Brussel sprouts, pine nuts, and San Marzano tomato confit, with either Italian elk sausage or Italian sausage. The third course was an offering of pan roasted thyme quail or pan roasted Cornish hen each with grapes, carrot puree, snap peas, and Armagnac. This dish was followed by spice dusted elk or spice dusted beef tenderloin accompanied by a celery root puree, rutabaga, broccolini, bone marrow demi-glace, and garlic confit.
Meller’s upscale catering business serves individuals, corporations, and organizations located in Boca Raton, Delray Beach, Fort Lauderdale, Miami, Palm Beach, Palm Beach Gardens, West Palm Beach, and Wellington. Catering is available for all occasions and for groups of any size.
To learn more about Chef Liron Meller, his scrumptious menus, and his impeccable services, call 561-235-2313 or visit www.cheflironmeller.com.