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Meet the Chef: Shmone’s Nadav Greenberg

Meet the Chef: Shmone’s Nadav Greenberg


Located on a tree lined street in Greenwich Village is Shmone (Pronounced “shmo-neh” – with the emphasis on “neh” which
means ‘eight’ in Hebrew), a cozy, intimate, Mediterranean-influenced eatery with an open kitchen, daily changing seasonal menu and interesting menu items like monkfish enriched with Osetra caviar butter and calamari paired with a mashed pea masabaha. The Executive Chef at Shmone is none other than the charismatic Nadav Greenberg, who hails from Israel. We sat down with Chef Nadav and chatted all things trends in the culinary world, guilty pleasures and more.



Tell us about yourself. How did you get started? What inspired you to be a chef?

I’m originally from Jerusalem and moved to New York City 5 years ago with my wife and two young children. My culinary journey started from a very young age. I remember spending time in the kitchen with my mother and grandmother, who were always preparing delicious meals whether it was for Friday dinners or special holiday gatherings. My family used to gather around the table for any excuse! It was a childhood dream of my mine to become a chef and my grandmother was my inspiration.


What trends do you see in the culinary world right now?

As for current culinary trends, many chefs are embracing a return to simplicity – a growing emphasis on cooking over direct fire or charcoal for the smoky flavor. People are gravitating towards uncomplicated cooking methods, creating a more relaxed and enjoyable dining experience. Additionally, the use of locally sourced ingredients with a focus on supporting small vendors in the industry.


What are three courses a first-time guest should order at Shmone? What is your go-to dish?

When it comes to dining at Shmone, I’d recommend three courses for first-time guests. To start with our fresh baked Hot Jerusalem bagel, prepared to order. Next, our unique Hamachi Sashimi, which is a twist on the traditional sashimi experience. Finally, don’t miss our signature dish: the 76 layers of Wagyu flat iron grill, cooked over charcoal to perfection.


If you weren’t a chef, what would you be doing?

I have always dreamed of being a pilot.

Guilty pleasures: what do you eat when nobody’s looking? 

I will say it but it’s one of my secrets. I eat at McDonald’s.