Gil Hovav (; born March 17, 1962) is an Israeli TV presenter, culinary journalist, restaurant critic, and author. The Jewish Chronicle described him as "Israel's most famous television chef and cookery-book writer," and The Forward calls him "Israel's top foodie."Alex Kasriel (April 24, 2008). "Meet Israel's Jamie", The Jewish Chronicle.Michael Kaminer (August 4, 2015). "Israel's Top Tables and All the Weekly Dish," The Forward. He is the grandson of Itamar Ben-Avi, who began modern Israeli journalism, and the great-grandson of Eliezer Ben-Yehuda, who revived Hebrew as a modern language.
Early life Hovav was born in Jerusalem, Israel. In his youth he lived there in the Katamon and Kiryat Shmuel neighborhoods, and he is Jewish.Itzchak Tessler (November 27, 2022). "Dietary Kosher laws from the Jewish kitchen: Poles missing Jewish culture," Ynet News.Jessica Steinberg (February 11, 2018). "Celebrated Israeli foodie blends grub and family in new memoir; In ‘Candies from Heaven,’ TV personality Gil Hovav reminisces about coming of age in Jerusalem, peppered with recipes from his childhood," The Times of Israel. His parents, Yemenite-Israeli and Ashkenazi-Israeli , were among the first members of Kol Yisrael, the first public radio in Israel. His father was the chief news announcer and head of radio, and his mother headed radio stations Reshet Bet and Reshet Gimel.Adeena Sussman (June/July 2016). "Gil Hovav, Israel's Leading Foodie," Hadassah Magazine.Amy Spiro (January 11, 2018). "Sweet stories of Jerusalem; TV personality Gil Hovav's memoir of youth in the capital can now bring joy to English-speaking audiences," The Jerusalem Post.
He is the maternal grandson of Itamar Ben-Avi, a journalist born in Jerusalem, Ottoman Empire in 1882 who began modern Israeli journalism. Also on his mother's side, Hovav is the great-grandson of 19th century Zionist scholar Eliezer Ben-Yehuda, who led efforts to revive Hebrew as a modern language."Izraelská osobnost, kterou možná neznáte: Gil Hovav," PROTIŠEDI, July 29, 2012,Florina Pîrjol (July 8, 2016). "Scriitorul Gil Hovav: „Bucătarii din ziua de astăzi sunt adevărate staruri rockm"", Adevărul. Hovav said that his family ranks cities in Israel according to the size of Ben Yehuda Streets in each of them.Mordechai Haimovich (October 18, 2004). "The Ben Yehuda Tribe: A Journey to the Quarry of the Revival of the Hebrew Language; Mordechai Haimovitz and Yossi Aloni joined Gil Hovav in Belarus for a fascinating journey through time to the roots of the renewed language, to the turbulent novels, to the harassment of the Haredim, and to the fascinating stories of the family thanks to which we are born Hebrew," Maariv. The Yemenite Jewish side of his family walked from Yemen to Palestine in the late 19th century.Dorothy Kalins (2021). The Kitchen Whisperers: Cooking with the Wisdom of Our Friends.
When he was five years old, during the battle for Jerusalem in the Six Day War in 1967, he and his family hid in their building's shelter for four days. Hovav graduated from the Rehavia Hebrew High School in Jerusalem. He then graduated from the Hebrew University of Jerusalem, which he attended to study Arabic, and completed a graduate degree in French literature and general studies.Dan Pine (April 9, 2010). "Funny Israeli TV star wont be using a non-shtick pan when stirring the pot at S.F. restaurant," The Jewish News of Northern California. He initially supported himself as a bartender at the Jerusalem Sheraton Hotel, by teaching Arabic, and by cleaning homes.
Journalism career From 1989 to 1993, Hovav worked for the newspaper Hadashot as a reporter in the Shabbat supplement, critiquing restaurants and culture. He then worked for the newspapers Ha'ir and Haaretz as a restaurant critic.Steven Gruzd (July 28, 2022). "Israeli foodie promises delectable discussions," South African Jewish Report. He also worked as a restaurant reviewer and deputy editor of the weekly supplement for Israel's largest circulation daily, Yediot Achronot. "עושים שוק עם גיל חובב", שפים ישראלים.Victoria Prever (May 2, 2014 ). "Tasting the real, rude Israeli food," The Jewish Chronicle. He said that he preferred to inform those who read his reviews where they might like to eat, instead of which restaurant gave him "heartburn".Matan Shiram (August 13, 2007). "Lick your fingers," The Jewish Chronicle described him as "Israel's most famous television chef and cookery-book writer", and The Forward calls him "Israel's top foodie".
In 2000, Hovav founded the book publishing and production house "Toad", which publishes the cookbooks, novels, and collections of short stories that he wrote and compiled.Gabriel Steinberg (October 25, 2022). "Modern Hebrew founder's great-grandson to speak about family legacy at Hillel event," The Daily Pennsylvanian. In 2001, while at Ground Zero after the 9/11 attack, he cooked a breakfast of shakshuka for 500 firefighters who were working at the fallen World Trade Center.Amy Klein (February 5, 2015). "FOOD FOR THOUGHT; Exploring Israel's 'ethnic' cuisine," New Jersey Jewish News.
Television career Hovav has created, written, produced, and presented a number of cooking programs and food programs on television."Hummus, Hebrew, and the Holyland," The Melbourne Jewish Report, August 2019, p. 2. These include the first two seasons of the food series "" on Channel 1 (1998–2000), "Going to the Market" ("Ossim Shuk," with him visiting different food markets) on the Channel 2 concessionaire Telad (2001),Aviva Carol (June 25, 2000). "Gil Hovav is doing a market in Telad," Globes. "Captain Cook" (with him globetrotting and exploring the world's best restaurants) on the Channel 10 (2002–03), "Making a Holiday" on Channel 3, "Gil Hovav and the Extras" on Channel 3 (2005), "The Israeli Food Parade" on Channel 2,Ruthie Zuaretz (November 15, 2007). "Shas vs. Gil Hovav," Globes. "The State's Dish" on Channel 2 (2008), and "The Flying Chef" (2009–11).
From 2009 to 2013, he presented the program "Food for Thought" on Channel 23, in which he interviewed 20 Nobel Prize laureates including Daniel Kahneman, Eric Kandel, John Nash, and Elie Wiesel."Gil Hovav,", Consulate General of Israel in San Francisco, May 15, 2019."30 Days, 30 Authors: Gil Hovav," Jewish Book Council, November 28, 2017. On the show, Hovav met with interviewees in their home, cooked dishes from literary classics, and took his interviewees to a bookstore where they discussed their favorite books. In 2011 to 2012, Hovav was a presenter for the Israeli Army Radio program "Roaring Night Birds". Asked in late 2012 why he wasn't on television of late, he said "I think I'm not very suitable for this decade's television. Because I'm not a blonde with big tits... There used to be a place for bald people on TV, but now there isn't."Dafna Arad (November 1, 2012). "When Gil Hovav pretended to be a rabbi," Haaretz.
In 2013, Hovav presented the program "Meals that Made History" on Channel 23.Gail Ciampa (November 12, 2013). "Star Israeli chef shows his wit, shares Hanukkah recipes; Gil Hovav is a force of nature, full of energy and warmth. He blew into Providence this fall for a visit and shared recipes for Hanukkah as well as his newest cookbook, the first one published in English," The Providence Journal. Each episode depicted a recipe related to a historical period covered in the episode, such as shrimp in orange sauce at the Last Supper (according to the painting by Leonardo da Vinci), and featured interviews with historians and archaeologists.Laura Blum (October 9, 2013). "Israeli Cuisine: Interview with Gil Hovav," UJA-JCC Greenwich.
As of 2016, he was the voice of the announcements at Ben Gurion Airport. Annoyed by small grammatical errors in the airport's announcements in Hebrew, he called the airport's management and complained. The management responded by inviting him to come and read the announcements himself. Management then clarified that they were not going to pay him, and Hovav said "who wants money for that?" So he now reads the announcements at Ben Gurion Airport.Sapir Peretz (February 15, 2015). "New poster at Terminal 3 at Ben-Gurion Airport: Gil Hovav," Globes.
In 2017, Hovav directed the tourism program "Open Skies" on the Israeli "Keshet 12" channel."What was the Israeli culinary star doing on the roof in Vilnius?," Made in Vilnius, November 29, 2017. In 2019, he started presenting the "Ochel Israel" podcast belonging to the . The podcast includes restaurant recommendations, recipes, and other food-related tips."אוכל ישראל עם גיל חובב Ochel Israel With Gil Hovav," podtail.com.
Personal life Hovav is gay, and lives in Tel Aviv, Israel. His partner of over 30 years is professor Danny Halperin, a computer scientist and professor at Tel Aviv University.Anat Lev-Adler (August 26, 2021). "Gil Hovav: "Today Israel is a beacon of progress in gay rights," They met when they were both in the intelligence service in the Israel Defense Forces, and both thought they were straight.Ciara Dwyer (March 19, 2017). "Gil Hovav: 'I started cooking the day my grandmother died - I wanted to remember her'," Irish Independent.
He came out at 25 years of age, and says "it was so easy it was embarrassing". While Hovav is not a very political person, when asked to join one LGBT issue or another he does, but he says he is "not a picket-sign holder".Charlotte Robinson (November 12, 2012). ""Celebrity Chef Gil Hovav on Being Out in Israel, LGBT Issues and Gaza (AUDIO), The Huffington Post. He did, however, once grab a sign at a protest supporting the LGBT movement, and chanted slogans as he marched with the sign, only to discover later when he looked at the sign that written on it were the words: "I'm a proud lesbian!" He opined on the subject of LGBTQ rights in Israel: "In gay rights, Israel is a beacon and especially in the neighborhood it is in, in the Middle East. Also, when you compare it to the United States, Europe, or Uruguay, Israel is really progressive.""“Los chefs son las nuevas estrellas de rock”: Gil Hovav," Enlace Judío, September 18, 2017.
The couple lived in San Francisco, California, for three years as Halperin completed postdoctoral work at Stanford University.Dalit Gvirtzman (April 25, 2019). "On the Tip of the Tongue: A Conversation with Gil Hovav," BA-Inyanim. They have a daughter whose mother is Deborah Frishberg (a former basketball player for Hapoel Haifa and the Israeli national team, and a member of Kibbutz Ein Dor).
Written works By 2013, Hovav had published 16 books. Among his writings are:
Kitch (קיטש): Jerusalem, Keter Publishing House. 1995קיטש, 1995. My Family's Kitchen: (illustrations–Noam Nadav). 1996 Sun, Sea and Food: Mediterranean cooking (together with Ayelet Latovitch, Dalia Penn-Lerner; photos–Nelly Shafer; (Moden, 1998)"Gil Hovav," Lexicon of Modern Hebrew Literature. Gifts from the Kitchen (Moden, 1999) Going to the Market (עושים שוק; together with Tzipi Lavi; photos–Billy and Aviram; Toad Publishing; 2001)"עושים שוק עם גל חובב / ʻOśim shuḳ ʻim Gil Ḥovav," WorldCat. Ten Diets: how to choose the diet that suits you best. (together with Ruthi Aviri Bar-El; illustrations–Yizhar Cohen, photographs–Ariel Shafran, Toad, 2003) Red, White and Everything in Between: wine for people like you and me (Ther, 2004) Gil Hovav and the Extras: The Recipe Book of the TV Show (Toad, 2005) Candies from Heaven (in Hebrew; illustrations– Noam Nadav; Toad, 2007)"Candy for Salome," Tablet Magazine, March 8, 2018.Jeffrey Barken (January 17, 2018). "Israeli culinary journalist Gil Hovav's memoir is a heartwarming and earnest slice of life ," JNS.Jeffrey Barken (January 11, 2018). "Israeli Culinary Journalist Gil Hovav's Memoir Is a Heartwarming and Earnest ‘Slice of Life’," The Algemeiner. The Sweets of Gil Hovav (photos–Moti Fishbein); Toad, 2008) Grandma's Food (dish photography–Itiel Zion; portrait photography–Reli Abrahami; recipe research and editing–Eli Hoffner; Toad, 2008)