Born in Manhattan and raised across several European capitals, Chef Abe grew up surrounded by a range of flavors and cuisines that still shape how he cooks today.

He began his formal training at Le Cordon Bleu London, earning the Grand Diplôme de Cuisine et de Pâtisserie along with a Diplôme in Wine, Gastronomy, and Management. Frome there he worked at Dorset Square Restaurant (Firmdale Group) before becoming Sous Chef at Smoke and Salt, a Michelin Plate restaurant in London.

Returning to New York in 2016, Chef Abe earned a B.S. in Nutrition and Food Studies from NYU, working along the way with restaurants under the Union Square Hospitality Group and at Dirt Candy, and developing recipes for Chef Pierre Thiam’s food brand, Yolélé. Through NYU’s Open Kitchen platform, he also taught at risk students how to cook low cost, nutritionally dense meals - work he continues to build on today. In 2021, he compete don MasterChef Legends Season 11 as the show’s youngest contestant.

Since founding Abe’s Table, Chef Abe has hosted more than 200 pop-up dinners, building a reputation for globally inspired menus that turn a private dinner into an experience worth talking about. In the fall of 2025 he took the next step with a full restaurant takeover at SSAW in Brooklyn - milestone that marked his move from pop-up chef to restaurant caliber talent in his own right.

Chef Abe is currently an Adjunct Professor at NYU and Chef consultant at Eataly NYC, and he holds a ServSafe certification. He is also pursuing a Master’s in Food Business (M.P.S.) at the Culinary Institute of America, expected in 2027. Whether he’s cooking for six, around a private table or running a full kitchen for a night, his approach stays the same: exceptional food, built around the people eating.

For Chef Abe, cooking has always been about more than the plate - it’s a way of connecting people across cultures, and doing right by the ingredients and the people who grow them. That’s the idea behind Abe’s Table: a seat for everyone. Curious about the philosophy behind the food? Click me to read our full manifesto.