CHEFSCHEFLAN.COM

Hi, I’m Eran Scheflan, a chef from Israel with over 29 years of experience in the culinary world. I love sharing my journey as a chef, teacher, and entrepreneur through tailored professional consulting for restaurants, hotels, and other food and beverage businesses.

My CONSULTING services are all about helping businesses improve their food and wine offerings to create better customer experiences and boost profitability.

My COACHING is a powerful tool for anyone looking to reach the next level in the culinary or wine world — whether it’s for personal growth or business success.

Whatever service you choose, I bring full commitment, honesty, and loyalty. I’d love to help you achieve your goals and reach success.

ABOUT ME

I’ve been passionate about food since I was a kid. It all started in my grandma’s kitchen back in Israel — the smells, the flavors, the magic of cooking hooked me from the start and created a lifelong bond with the kitchen.

I studied Hotel Management, but it quickly became clear that my real place was in a restaurant kitchen. I worked for several years at the Intercontinental Hotel in Tel Aviv under Chef Alfred Jevnisek, who became my mentor and inspiration. I started in the main kitchen, moved into events, and eventually led the restaurant's main kitchen.

Later on, I went to France and spent a few months studying in Lyon at the school of Chef Paul Bocuse. Learning classic French techniques really broadened my perspective — and it’s what sparked my decision to move to Mexico.

My background in Kosher cuisine opened doors for me at La Hacienda de Los Morales in Mexico City, under the direction of Fernando Del Moral. I helped create and grow their Kosher kitchen, and I’m proud to have contributed to a huge increase in the number of events they hosted each year. After my time there, I continued working with them as a consultant for a few more years.

Eventually, I moved into catering and launched a small personal business — then relocated to Cuernavaca, where I founded TAMUZ in 2010.

Recibir a mi equipo de trabajo, a mis proveedores y sus productos; entrar a panadería y oler los fermentos, el pan recién horneado, recibir a los clientes, platicar con ellos e ir descubriendo en qué podemos mejorar; todos los días son un reto y una aventura que enriquece nuestra experiencia, nuestro conocimiento y nos empuja a ir por más.

Everything I’ve learned, I now share with humility and passion in my work as a coach and consultant. I don’t do things halfway — I’m fully in, always committed and honest, with the goal of helping you succeed. There’s nothing I enjoy more than seeing a project evolve and thrive.

WHAT I DO

COACHING

Our food & wine coaching is a personalized mentorship designed to guide individuals, entrepreneurs, or teams in developing their skills and reaching their goals.

Unlike consulting, which focuses on business strategy and operations, coaching is about personal and professional growth. It’s about helping each person reach their full potential.

Our coaching programs are completely tailored to your needs.

Whether that means mastering the basics or reaching ambitious new goals. Together, we’ll identify and overcome the fears and obstacles that might be holding you back, and I’ll be there every step of the way.

How long we work together depends on your specific goals and how deep you want to go.

Food & wine coaching is a powerful way to strive for excellence — whether you’re in it for personal growth or business performance.

CONSULTING

Our consulting services are for business owners who want to stand out in a competitive market, improve efficiency, and deliver top-notch experiences to their customers.

We start with a deep dive — interviews, analysis, and identifying key opportunities. Then we build a strategy and stay with you through the process of making it happen.

Our consulting can include:

Menu and wine list design: We help you create or refine your menu and wine list to reflect your brand and appeal to your target guests.

Team training: From kitchen flow and hygiene to wine service, client interaction, reservations, events, and more.

Operational manuals and controls: Custom manuals for each area to ensure smooth operations, quality, cost control, and service.

Vendor selection and management: We help you find and negotiate with the right food and beverage suppliers to ensure quality, availability, and fair pricing.

Cost optimization: We analyze costs to ensure your operation stays profitable without sacrificing quality.

Customer experience: From ambiance to plate presentation — we offer suggestions to elevate the guest experience.

Experience design: We craft culinary experiences that are memorable and unique, from the plating to customer engagement.

Throughout the entire process, I approach every project with honesty and a sharp eye for improvement — because that’s what leads to true excellence.

WINE PAIRING

We offer a specialized service that helps you create a complete dining experience. By analyzing your menu, we carefully select the right drinks — wines, beers, spirits, cocktails, or even non-alcoholic options — to perfectly match each dish.

The goal? To elevate the flavors, enhance the overall dining experience, and add value to your

menu.

We also help our clients design and host unforgettable pairing dinners — totally customized.

Pairing is one of my biggest passions. So you’ll get not only my expertise but also my full excitement and dedication to creating something exceptional.

WHAT PEOPLE SAY

“Eran, when young, was an integral part of my kitchen team and consistently demonstrated remarkable potential through his dedication, creativity, and his passion for culinary excellence. His exceptional skills and unwavering commitment to his craft were evident

even then. I am very proud to see him now as the chef-owner of a successful restaurant — a testament to his hard work and talent.” 

Chef Alfred Jevnisek

Executive Chef at InterContinental Hotels Group

“A chef who connects with his cooking — whether it’s an event or fine dining. I’ve known him for almost 30 years, watched him grow from a talented young cook in my kitchen to a professional chef and restaurant owner.” 

Chef Viktor Segal

Owner of Señor Piña (Barcelona), Berale (Budapest)
Founder, Segal Consulting – Member of the Hungarian Bocuse d’Or Academy

“Back in 2001, as General Director of La Hacienda de Los Morales, we saw a growing demand for Kosher events. The community that favored us was expecting better culinary quality. In 2002,

we had the opportunity to bring Chef Eran Scheflan on board. His expertise in Mediterranean and Kosher cuisine helped transform our offering. He created innovative dishes that respected dietary rules while delivering modern, flavorful presentations — making our Kosher menu more competitive.

Durante los dos años y medio que el Chef Eran Scheflan dirigió la cocina, logró la gran aceptación de nuestros clientes de la comunidad, lo cual impulsó nuestro nivel de clientes satisfechos y el incremento de eventos, así mismo bajo su dirección, llegamos a ofrecer un buffet dominical con todas las reglas y normas Kosher, con una excelente muestra de platillos tradicionales y de gran agrado de los asistentes.
Aunado a los excelentes sabores y presentaciones de los platillos ofrecidos, el Chef Scheflan desarrolló una gran organización interna de la cocina, logrando mayor eficiencia en la producción y control de los costos de esa cocina tan especializada, llevó a cabo una excelente capacitación del personal de cocina, quienes siguieron sus enseñanzas hasta estos días.
De igual manera demostró sus amplias habilidades de asesoría al continuar asesorando y apoyando a La Hacienda de los Morales como asesor culinario externo por dos años más.
A partir de su inicio como Chef empresario, ha demostrado ser un excelente operador, organizador y promotor. Su gran habilidad para la enseñanza y liderazgo ha logrado que su restaurante Tamuz, permanezca en el mercado de los restaurantes de la Ciudad de Cuernavaca por más de 15 años, restaurante que tiene fama de buena cocina y excelente servicio.”

Fernando Del Moral

Former Director, La Hacienda de Los Morales, CDMX

“I had the privilege of starting my culinary career at Tamuz under Chef Scheflan. He gave me the foundation I needed as a student — both technically and mentally — to face the challenges of kitchen life. 

Every day was a new challenge. That led to a strong professional relationship, and I was invited to join as Chef de Partie.

Even when I later went to Europe for my internship, Chef Scheflan remained a close mentor. His commitment, passion, and support as a coach have never wavered.

I consider him one of my greatest mentors. Today, I’m proud to be his Sous Chef at Tamuz, and I’m excited to keep growing with him every day.”