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He is the great grandson of Eliezer Ben-Yehuda, founder of Modern Hebrew, grandson of Itamar Ben-Avi, who founded Israeli journalism and the son of Moshe and Drora Hovav, among the founders of public radio in Israel.

With such a family history Gil Hovav (b.1962), one of Israel’s leading culinary journalists and television presenter, was destined to become famous too. Growing up in the sixties, during the six day war in 1967, in Jerusalem, memories from his childhood play a large role in his life. Gil: “There were lots of stories about the family. The delicious smells from my grandmothers kitchen, pure nostalgia, but there was also the fear and the running to the shelters. Both had its charm. I look back with a lot of nostalgia”. One of the anecdotes they like to tell in his family. “My very rich great-grandfather, Abu-Shdid, suffered from throat cancer. Eating for him was a big problem and he got skinnier and skinnier. During one of the last days of his life he asked a Russian, French and British commander from the army to witness the signing of his last will and testament. He read it out loud and the three gentlemen signed. Afterwards an enormous festive meal was brought in and my great-grandfather finished it on his own. After the meal he spoke the historic words, let it never be said, that Abu-Shdid died of hunger”.

He started his career as restaurant critic, then became editor and was involved in designing, producing and presenting Israel's most loved and watched cooking programs such as “Garlic, pepper and olive oil” and “Captain Cook” in which he traveled the world looking for the best restaurants. Gil: The financial climate of Israel has changed during the past years. Israelis are earning more and more money, travel abroad more and return with new ideas to Israel. During the past years many new restaurants have opened and a lot of new cooking books are being published each month”.  This talented man has also written three novels, and owns his own publishing house. In addition to this he does cooking demonstrations, and courses. But when being asked who is Gil Hovav he answers without any hesitation "Naomi’s father."  Together with his partner, who used to be his commander in army and with whom he has been living now for 22 years and Naomi's biological mother,he has co-parenthood. Gil: “She divides her time between living with us and her mother.  And by now she knows almost everything about food. Although …. When I make chicken soup on Friday night she always says you should ask mum how to make this. Her soup is much better. And when I go to her mother and ask for the recipe it turns out that she told her that mine is best”. His favorite food is Moroccan which his grandmother used to cook at home: A mixture of Mediterranean with a bit of French. He does not like fish. “I grew up in Jerusalem and people there had a healthy distrust about everything that looked like fish. “With no sea in the vicinity the fish was never fresh”, Gil explains. His dream is to open a small intimate hotel in Tel Aviv. “There I could use all my creativity”.  He does not like to eat in restaurants.  Gil:”Because of my work I already do that very often. I prefer to stay home. But when I go out with my partner then my favorite restaurant is Herbert Samuel in Tel Aviv. There they prepare the food as Israeli food is supposed to be.  Fresh, creative and prepared only with local ingredient’s Outside of Israel my absolute preference Louis Paris in Paris”.  He uses memories of his childhood experiences during his lectures in and outside of the country, like “Cooking during wartime in Jerusalem”.  Gil:”I was four years old when the Six Day War started. I can clearly remember that period, even what perfume my mother was wearing and what jewelry she was wearing. War was part of our lives. And what we ate was as important”.