Chef David
Feldman

cooking eastward,
from Haifa to New York

Raised in Haifa. Shaped by his mother Esther’s Moroccan Jewish kitchen. Cooking in New York with the precision of French technique.

Plan your event

Chef David Feldman in a KEDMA apron, smoothing hummus on a silver platter

Chef David, finishing the hummus by hand.

קדמה

קדמה · HEBREW: EASTWARD. ALSO FORWARD, PROGRESS.

I · The name

Kedma means eastward

East is the direction of the kitchens Chef David grew up with, and the way KEDMA cooks today: vegetables at their season, breads and spreads made by hand, meat over live fire, and long tables where everything is passed from guest to guest.

A KEDMA mezze feast on a long wooden table: roasted eggplant, sesame bread, cherry tomatoes and grilled meats

II · Roots

Haifa, and
Esther’s kitchen

Chef David was raised in Haifa, Israel. His cooking begins with his mother Esther’s Moroccan Jewish kitchen, and with the Israeli and Middle Eastern food of the city he grew up in.

The table he grew up around: matbucha, sesame bread, fire-roasted tomatoes.

Those flavours are still the backbone of every KEDMA menu.

A wide platter of hummus with whole chickpeas, olive oil and green zhug

Hummus, chickpeas, zhug.

Chef David Feldman plating under the heat lamps in a working kitchen

Service, under the heat lamps.

III · Technique

Middle Eastern tradition, cooked with the precision of French technique.

The flavours come from home. The technique shows in the details: exact cuts, clean plating, and timing that holds for a dinner of ten or a full wedding.

Chef David also cooks intimate private-chef dinners under his own name: chefdavidfeldman.com

IV · The field and the fire

The menu starts
at the farm

KEDMA works with local farmers and suppliers, and Chef David shops markets and farms himself. A menu is written around what is good that week, then finished the way it was at home: over open fire, carved at the board.

Chef David kneeling in a field with freshly pulled onions

At the farm, before the menu is written.

Chef David holding fennel pulled from the field

Chef David grilling steaks over live fire at an outdoor event

Prime cuts over open fire.

Fennel from the field.

V · The table

Hospitality, the way it
is done at home

Generous

Food set down to be shared and passed.

Seasonal

The menu follows the market, not a fixed list.

Personal

Every menu is written for one event, with you.

Calm

Planned in detail, so you can be a guest.

BASED IN

New York City

COOKING ACROSS

Tri-state & South Florida

PRIVATE DINNERS

From 10 adult guests

Chef David setting a long table with autumn flowers in a barn

Setting the long table.

Our menus are kosher-style, prepared with Glatt Beit Yosef meats. Mashgiach supervision can be arranged upon request.

VI · KEDMA today

From a private dinner
to a wedding

Today KEDMA is a chef-led catering and events company: weddings, bar and bat mitzvahs, holidays, corporate events and private dinners across New York, the tri-state area and South Florida. Plated, family-style or cooked live, by one team of chefs, servers and bar.