Podcast Summary

Podcast: In These Times with Rabbi Ammi Hirsch
Host: Rabbi Ammi Hirsch, Stephen Wise Free Synagogue
Guest: Guy Vaknin, Chef and Restaurateur
Date: January 22, 2026
Episode Theme: Resilience, Identity, and Culinary Innovation — Navigating Success and Hate as an Israeli Chef in America

Episode Overview

Rabbi Ammi Hirsch hosts Guy Vaknin, a pioneering Israeli-American chef and entrepreneur behind the acclaimed vegan restaurants Beyond Sushi, Coletta, Willow, and more. The conversation explores Guy's journey from Israel to New York, his innovative approach to plant-based cuisine, the cultural evolution of food, and the challenges he has faced as an Israeli in light of rising tensions and antisemitism since October 7th, 2023. Rabbi Hirsch and Guy discuss resilience in business, the satisfaction of hospitality, and the moral imperative to respond to hate with courage and community support.

Key Discussion Points & Insights

1. Guy Vaknin’s Background and Journey to America (00:01–04:22)

• Guy arrived in New York at age 22 after military service in Israel, following his father into the restaurant business.
• He began his U.S. journey working in his father's kosher catering company and various NYC restaurants before launching his own ventures.
• Notable quote:

  "I moved here in 2005, April of 2005. So almost 21 years now in the food business. Since the moment I got here." (01:46, Guy)

2. From Kosher to Plant-Based Innovation (03:01–05:20)

• Initially not a vegetarian, Guy shifted to veganism through his wife's influence and customer interactions.
• His restaurants are 100% plant-based, focusing on quality and inclusivity for non-vegans:

  “80% of our customers are non vegan. A lot of kosher because by default we are kosher.” (05:25, Guy)

3. Building Beyond Sushi and Entrepreneurial Risk (06:00–11:59)

• Guy opened his first Beyond Sushi with borrowed money and no outside investors:

  “We had a thousand dollars left over to open... if it didn't work for, like, two weeks, I'm done.” (10:18, Guy)

• He participated in Hell’s Kitchen and Shark Tank, learning valuable lessons but ultimately chose to bootstrap his business.
• Built seven Beyond Sushi outlets before the pandemic; two remain open.

4. Expanding the City Roots Hospitality Group (12:10–20:36)

• During COVID-19 shutdowns, Guy wrote extensive plans for new concepts:

  "I sat in my office and wrote the plan for the next five years, wrote all the menus for all the concepts... and just went for it." (17:16, Guy)

• Current restaurants include:
  • Beyond Sushi: Vegan sushi
  • Willow: American bistro
  • Coletta: Italian-American
  • Nixie: Mediterranean
  • Santir: Mexican
  • La Basque: French-Spanish fusion
  • Reverie: Experimental cuisine

5. Israeli Cuisine and Culinary Scene (20:36–23:33)

• Guy views Israeli cuisine as continuously evolving, a mix of many cultures.
• On Israel’s culinary explosion:

  "With the prosperous times that Israel is experiencing in the past 20 years, there is this need for finer things..." (22:27, Guy)

6. The Joy and Art of Being a Chef (23:49–27:24)

• Hospitality is core to Guy’s identity, both culturally and personally:

  "For me, it always been about hosting. Right. I grew up in a Moroccan household. Big family dinners..." (24:14, Guy)

• Guy revels in guest feedback and values critical reviews:

  “I want the bad ones... the good reviews can't tell you too much.” (27:10, Guy)

7. Facing Antisemitism Post-October 7th (28:02–34:20)

• After the Hamas attacks and subsequent war, Guy and his businesses faced vandalism, threats, boycotts—often from former patrons and colleagues in the vegan community.

  "The people that went after me are the people that celebrated me prior October 7th... Oh wait, is Israeli, is Jewish, done." (32:19, Guy)

• Received threats against his family and employees:

  “They used to come dine in the restaurants after... their rallies... You can't be for Palestine, break the doors to my restaurant, or... threaten my kids.” (30:10, Guy)

• Guy never wavered in pride for his Israeli heritage and refused to denounce his identity under pressure.

8. Solidarity, Community, and Moving Forward (34:20–39:43)

• The hate campaign backfired as community support surged:

  “I'm happy that there is a strong community of good people in this city... we bounced back and it went to a place where I'm doing much better than what I did before...” (33:27, Guy)

• On team and responsibility:

  "At the end of the day, I have 300 families that I'm responsible for..." (37:02, Guy)

• Guy admits to heightened vigilance and concern but believes in resilience and the promise of America.

Memorable Quotes and Moments

• On creativity under pressure:

  "I have a tendency to wield things to what I want them to be at the end." (17:47, Guy)

• On the wound of betrayal:

  “The people that are went after me are the people that celebrated me prior October 7th... same people that celebrate, used to come to the restaurant... flipped a switch." (32:19, Guy)

• On refusing to denounce Israel:

  "It's crazy for you to even ask me to do that. And two, where are we? Are we in, like, communist Soviet Union in the 1950s?" (32:20, Guy)

• On the power of feedback:

  "I read reviews like it's my religion... I want the bad ones... the good reviews can't tell you too much." (27:10, Guy)

• On leadership in crisis:

  "We were 125 employees. The next day we became six... Today we're 300 and change, which is amazing." (16:57, Guy)

Timestamps for Key Segments

• Intro, Guy’s Background, Early NYC Years | 00:01–04:22
• Veganism & Restaurant Philosophy | 03:01–05:20
• Beyond Sushi Origins & Shark Tank | 06:00–11:59
• Expansion, City Roots, COVID Impact | 12:10–20:36
• Israeli Cuisine & Culinary Explosion | 20:36–23:33
• Being a Chef, Hospitality, Feedback | 23:49–27:24
• Antisemitism, Boycotts, and Identity | 28:02–34:20
• Business Resilience, Community Solidarity | 34:20–39:43
• Outro Reflection by Rabbi Hirsch | 40:31–end

Host’s Final Reflections & Call to Action (40:31–end)

Rabbi Hirsch urges listeners to support Jewish and Israeli businesses as an act of solidarity and resistance against hate:

“Go and dine at Guy’s restaurants... The solution to antisemitism is to double down on Jewish life... Respond to hate with fortitude and steely conviction...” (40:31, Rabbi Hirsch)

He equates the chef’s joy in serving with a deeper moral calling—to nourish both body and soul, and to counter hatred with acts of community and hospitality.

Tone & Character

The conversation is intimate, honest, and resilient—marked by Guy’s frankness, humble pride, humor, and unwavering conviction. Rabbi Hirsch’s warmth and directness provide context, encouragement, and a communal call to action.

For newcomers, this episode offers a moving portrait of creativity, cultural fusion, and courage in the face of adversity—served with a side of culinary inspiration and moral clarity.