On the Line

ON THE LINE WITH SHAI FARGIAN

The Israeli-born chef is the force behind Yafo Kitchen, the popular Middle Eastern-inspired restaurant with three locations in Charlotte

BY TAYLOR BOWLER

Age: 35

Relationship status: Married with three daughters, ages 4, 2, and 1

Hometown: Israel, in a small town in the center of Galilee

Currently lives: South Charlotte

Currently reading: Salt, Fat, Acid, Heat by Samin Nosrat

Favorite sports team: I lived in Boston when I rst came to the U.S., so I like the Patriots, Bruins, Red Sox, and Celtics. I’m a big Panthers fan, too.

How do you describe your approach to

cooking? I’m a big believer in techniques, not recipes.

Where did the inspiration for Yafo’s menu

come from? It’s a lot of the food I grew up eating. Our chicken schnitzel is one of the most Israeli dishes you can get. It was originally made with pork, but when the Jews came from Eastern Europe to Israel, they interpreted that dish into a chicken dish. For me, it’s the essence of Israeli food, and what a melting pot is about.

What’s the hardest part about juggling three

daughters and three restaurants? I don’t get to see my kids as much as I would like. I used to think I’d never co-sleep with my kids—I really like my own bed—but a er 14- to 16-hour days at work, I sometimes fall asleep in their beds, or let them sleep in ours.

Does cooking energize or exhaust you? It 100 percent energizes me. I sometimes cook a er I get home at the end of the night. I love to cook with my daughters. If I’m really upset, peeling some carrots calms me down.

What’s your kids’ favorite dish that you

make? The Greek yogurt mac and cheese. They’re still kids. (laughs)

Are you raising them

bilingual? Both of my older girls are bilingual. My oldest daughter’s been to Israel four times. I speak to them in Hebrew as much as I can. My older one speaks back now, and my middle one understands most of it.

What’s your favorite restaurant in Charlotte, other than your own?

Stagioni. I think all of Mo ett’s restaurants are really good. What Eric (Ferguson) does there is really incredible. You don’t o en see a restaurant change head chefs and stay that consistent.

THE TOUGH STUFF:

Chocolate or cheese? Cheese Co ee or tea? Co ee—I have two shots of espresso every day Beer or wine? Beer

Ketchup or mustard? Mustard

Cake or pie? Cake

Dog or cat? I have two 80-pound dogs—one came with us from Israel More sleep or more free time? Free time

Carowinds or Whitewater Center? Whitewater Center

Facebook or Instagram? Instagram

What’s your favorite adult

beverage? I’m into Queen Charlotte’s rum—it goes really well with our coconut limeade.

What would be your last meal?

I really like food, so that’s hard. I’d probably say steak and pasta, something with tru es on it. That’s if I want to indulge. I also love when a restaurant can execute really good roasted vegetables—the sweetness and caramelization you can get out of roasted vegetables is incredible.

What are three things you can’t

live without? My wife, my kids, and salt.