Pas Parfait
By Chef Gome Galily
Pas Parfait is a celebration of culinary art and personal storytelling. Rooted in the belief that perfection lies in the journey of refinement, we are inspired by the Japanese Wabi Sabi philosophy, celebrating grace in every imperfection.
Our name, which means "Not Perfect" in French, is a testament to our commitment to crafting unique, memorable, and tailored culinary experiences that echo the authenticity of each guest and occasion.
Our Services
Culinary
Events
At Pas Parfait, our catering services turn every event into a personal narrative. We specialize in transforming fresh, seasonal ingredients into culinary masterpieces, ensuring that each dish reflects the tastes and essence of the occasion.
F&B Consultancy
We are your partners in setting up and operating thriving food-related businesses. Drawing from the rich tapestry of experience and innovation, we offer bespoke solutions from A to Z ensuring your establishment not only meets but exceeds the expectations of every guest.
New Concepts
Market research, comp set analysis, feasibility studies, concept narrative, mood boards, and demographic analysis.
Culinary
Menu Design, Supplier connection, Culinary staff recruitment, maintaining quality control,staff training and mentorship.
Operations
Management plans, cost/margin controls, F&B, O, S&E, health & safety, systems, recruitment strategy, job descriptions, training, and SOPs.
Creative
Procurement of interior design studios and branding agencies, design oversight/creative direction, uniforms, tableware, marketing, art, and music.
Management Contracts
Optimizing profitability, maintaining quality control, management accounts, business development and strategy, staff training and mentorship, owner and stakeholder liaison.
Projects & Clientele
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Gaijin Izakaya - Tel Aviv
December 2021 - Present
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Position: Founder & Executive Chef
Responsibilities: Defining concept, Location scouting + contract, Business plan + Budgeting, Kitchen creative, Management contracts, Kitchen Design+front-of-house design, Team Building, Team Training, Menu Design
Style: Japanese
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Members Club
Kensington Roof Gardens London
March 2024 - Present
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Position: Creative Chef
Responsibilities: Culinary vision and concepts for all 4 restaurants, Kitchen creative, Team Building, Team Training, Menu Design
Style: Modern Middle Eastern & Spanish I Fusion Brasserie with Californian influences I Classic Italian I
Japanese Fine Dining
Beach Club
"The Ruin" Sri-lnaka
August 2024 - Present
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Responsibilities: Defining concept, branding & strategy, management contracts Kitchen Design, Team Building, Team Training, Menu Design (Breakfast, Lunch & Dinner)
Style: Charcoal Fish & Sea Food
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Six Senses Ibiza
Beach Cave Restaurant
July - August 2022
Responsibilities: Overseeing menu operation, creating over 6 new dishes and upgrading the whole menu. Including stuff training, recipe book, and maintaining quality control.
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Style: Latin/Asian
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Azhar Restaurant - Toronto
April 2024
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Responsibilities: Defining concept, creative, management contracts Kitchen Design, Team Building, Team Training, Menu Design (Breakfast, Lunch & Dinner)
Style: Charcoal Fish & Sea Food
Alaia Kitchen
“The Hotel” Ahangam Sri-lnaka
December 2022 - Present
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Responsibilities: Defining concept, creative, management contracts Kitchen Design, Team Building, Team Training, Menu Design (Breakfast, Lunch & Dinner)
Style: Charcoal Fish & Sea Food
Yama Tel Aviv
Fish Delicatessen
February 2022 - June 2022
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Responsibilities: Created over 18 fish type dishes, Which included:, Food costs, Recipe Book, Team Training, Factory sourcing, creative and Brand Design.
Style: Modern Fish Butchery
Expo Dubai
Expo Dubai
November 2021 - March 2022
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Responsibilities: In charge of restaurant and catering services for DP World pavilion VIP guests, Menu Design - Look & Feel, Ingredients sourcing, Maintaining quality control, and working directly with the chairman and his guests.
Who We Are
Gome Galily
Over the past 15 years, I have explored, learned, and collected a diverse set of skills in the food and beverage industry. By travelling the world and immersing myself in different cultures, ingredients, and techniques, I developed a passion for continually expanding my knowledge. My goal is to integrate these skills to create a delightful dining experience.
Today, one of my main focuses is sustainability and sourcing fresh, local ingredients. Once that's achieved, my mission is to protect these ingredients with love and a set of skills, aligning with both my ideology and the quality of the produce. Learning is integral to our identity, and I firmly believe that there is always room for further growth and evolution.
“Maybe that’s enlightenment enough: to know that there is no final resting place of the mind; no moment of smug clarity. Perhaps wisdom...is realizing how small I am, and unwise, and how far I have yet to go.” ― Anthony Bourdain