Michael Rantissi


Born in Tel Aviv Israel, Michael fondly recalls his earliest food experience alongside his mother in the family kitchen. Ignited with a passion for food, Michael set his sights on a culinary career. With a desire to grow in the business, Michael went to attain his education at the Culinary Arts Academy in Paris.

Michael later cut his teeth under several renowned Chefs in the industry including the Head Chef of the Academy where he was formally educated and the Head Chef of the 2 Michelin-star restaurant Sugar Club in London.

Michael arrived in Sydney in 2005 and joined the staff of The Bathers’ Pavilion as Sous Chef in the fine dining Restaurant. After leaving Bathers’ in 2007 Michael has worked at Pink Salt in Double Bay and numerous restaurants within the 100 Group. Michael had a successful catering business, de Pomegranate Catering, but now owns and runs the award winning Kepos Street Kitchen in Redfern, Sydney as well as Kepos & Co in Waterloo which opened in June 2015. Kepos Street Kitchen burst onto the Sydney dining scene in 2012 and since then has won numerous accolades including “Best Café Food” in the Sydney Morning Herald’s Best Café Guide as well as one hat in the Good Food Guide in 2013 and 2014. Michael’s first cookbook, “Falafel for Breakfast”, which he co-wrote with his partner Kristy Frawley was published by Murdoch Books and released in September 2015. “Falafel for Breakfast” is a collection of modern Middle Eastern recipes for the shared table. The cookbook won the Kinokuniya (Australia) Bookstore’s “Cookbook of the Year” in 2015 and was long listed for the 2016 Australian Book Industry Awards Academy (ABIA) in the best illustrated book category. Michael and Kristy are released their second book, Hommus & Co in October 2017.

Michael can be seen as a guest presenter on Food Safari, SBS On Demand and recently participated in OzHarvests’ cookoff.