The Miraculous Making of Israeli Masterchef Tom Franz 

Tom Franz, now a celebrated chef, never imagined he’d settle in Israel with his five children when he first visited at 16 as part of a German school exchange program. Raised in a Catholic family in Germany, Franz transitioned from a banker to a lawyer. But his rollercoaster journey didn't stop there. He embraced Judaism after a grueling three-year conversion process, met his wife, Dana, and then rose to international culinary fame.

Franz’s first encounter with Israel came during a high school exchange with students from Holon. “I still laugh thinking about sneaking off to an Arab bakery in Jaffa for pastries during Passover,” he recalls with a grin.

After high school, he worked as a banker and, at 24, opted for a “peace service” in Israel over German military duty, volunteering with the elderly and disabled. A near-fatal incident at a hospital, where a falling beam narrowly missed him, sparked a spiritual awakening. “A religious Jew introduced me to divine providence, and suddenly everything clicked,” Franz says. “It was like dominoes falling, my time in Israel made sense.”

Returning to Germany, he earned a master’s in law and qualified as a judge, but the pull of Judaism lingered. At 31, he made a brave decision. “I couldn’t ignore the thoughts nagging me for seven years,” he says. “I didn’t want to hit 50 and regret not acting.” With a tourist visa, he moved to Israel to convert, facing significant hurdles: no work permit, limited Hebrew, and no guide. “I could’ve done a quick Reform conversion in Germany, but I wanted the real thing, done right,” he insists.

A month after arriving, Franz underwent a medical circumcision, despite not yet being accepted into a conversion program. “Being a Jew is between me and God, not an office or rabbi,” he says. He began attending a Sephardi synagogue in Tel Aviv, struggling to follow prayers but persevering. “It took months to keep up, but I gave it everything,” he recalls. He studied Jewish laws, Shabbat, and kosher practices diligently. After two and a half years, the rabbinate, impressed by his resolve, approved his conversion.

Three weeks later, he met Dana Harari, a PR consultant and daughter of Holocaust survivors. “God waited for me to finish and brought us together,” Franz says. Dana’s father, deeply connected to Judaism, influenced four of his five children to embrace religious life. “Dana and I grew more observant together, a process that’s still ongoing,” Franz notes.

Encouraged by his wife, Franz, an amateur chef, competed in Israel’s MasterChef in 2013, beating thousands of contestants with his kosher gourmet dishes. His final dishes, including kadaif-wrapped spring chicken with spinach and desert truffles, impressed judges, earning him the title, the first MasterChef winner globally to focus on kosher cuisine. The finale drew a record-breaking 52.3% viewership in Israel. His victory, celebrated in both Israel and Germany, positioned him as a “culinary ambassador” bridging the two nations.

Franz’s cooking blends modern techniques, German influences, and kosher principles, emphasizing Israel’s vibrant flavors. He avoids mixing meat and dairy, adhering to Jewish dietary laws, and has elevated kosher cuisine to gourmet status.

Notable recipes include hummus soup with spinach, cinnamon-stick kebabs, Nutella baklava, and Pina Colada truffles. He hosts a daily Israeli TV show, Flavors, alongside former beauty queen Ilanit Levi, cooking for celebrities. Franz has published bestselling cookbooks, such as So schmeckt Israel (2013) and Israel kocht vegetarisch (2017), blending his life story with recipes. He champions Israeli cuisine’s diversity, influenced by over 150 cultures, and promotes vegan-friendly dishes, noting Israel’s high vegan population (around 300,000 in 2017).

Over 500 German media articles have covered his story, but he’s turned down major opportunities, like judging a cooking show or appearing on a German talk show, due to conflicts with kosher laws or Shabbat. “My principles are clear, so I don’t hesitate,” he says.

His parents initially struggled with his conversion. “They thought I was crazy to leave my law career,” Franz admits. Meeting Dana softened their stance, and his growing fame shifted their perspective. “Suddenly, they were proud parents of a famous son,” he says with a smile. His late mother, before passing nine years ago, told him she was glad he became a Jew. “My dad now loves singing ‘Shalom Aleichem’ with me on Shabbat, even if he doesn’t get the words,” he adds.

In a 2014 Jerusalem Post interview, he expressed nostalgia for his mother’s cooking but said his culinary creativity flourished within kosher boundaries. He described an accidental potato dish that became a hit at home, showcasing his innovative approach.

Franz remains active in media, guest-cooking at restaurants like Lumina in Tel Aviv and Scala in Jerusalem, and advocates for kosher cuisine’s gourmet potential. He also caters private events, consults on culinary projects, and lectures about his journey. He continues to cook on television, contribute to magazines, and participate in culinary events, such as a 2019 interactive dinner at Berlin’s MANI Restaurant. His fluency in Hebrew and English, along with his 1.95-meter stature and warm demeanor, has made him a beloved figure in Israel, often recognized in public.

Today, the couple lives in Israel with their five children, three daughters and two sons, aged 6 to 14, all attending religious schools and kindergartens. “In Germany, families with more than two kids are rare,” he laughs. “I never pictured myself as a father of five, but it’s a blessing.”

Franz has postponed opening a restaurant due to family commitments but remains a prominent advocate for Israeli cuisine globally.

Reflecting on his journey, Franz emphasizes persistence and priorities. “You need to listen to your heart, but with logic and grit,” he says. “Antisemitism and business challenges hit hard, but I’d do it again. I prioritized my spiritual growth, then my family. Success follows with God’s help. I’m still in the middle of this journey, still learning.”