The word “NishNush” in hebrew translates to snack on something or grab a bite to eat. That variety of cuisines is the type of food Chef Nir Sheynfeld and every Israeli grows up on. From after school crowds and soldiers to beach goers and after hour club goers these street food stalls represent the culinary soul of the country and the inspiration for “NishNush”- a way to share the vibrant and colorful street food that is so deeply embedded in the Israeli culture.
Chef Nir Sheynfeld and partners Brandon and Hannah became friends immediately when they met in 2015 at the Culinary Institute of America. Throughout their time at school together, they often would fantasize about opening their own business together--always dreaming big. After they graduated, they each went their separate ways, only to reconnect in Philadelphia a year later. When restaurants shut down due to Covid-19 they took the opportunity to reflect on their dreams from their college dorm rooms and came together to bring “NishNush” to life.
Chef Nir Sheynfeld was born Even Yehuda, a “Moshava” in Israel. In Hebrew, “Moshava” translates to a small community, usually of an agricultural nature. At the center of these communities lie a variety of cuisines that every Israeli grows up eating. From lunch-break lines, or after school crowds, to soldiers and beach-goers, these street food stalls represent the culinary soul of the country and the inspiration behind Moshava – a way to share the vibrant and colorful communities that make up the diverse fabric of Israeli culture.
Chef Nir Sheynfeld is originally from Israel. After his time in the army, he traveled to SouthEast Asia learning about different cuisines and expanding his culinary experience before moving to the United States and working for chefs like Danial Boloud, Micheal Solomonov and Nick Kennedy.