Chef Neil Strauber is the creative mind behind Ayuni, a communal dining concept built on connection, spontaneity, and shared experience.

Originally from Israel, Neil’s relationship with cooking began at just 11 years old, when he spent time in the country’s top kitchens, including Toto, Herbert Samuel, and Catit, thanks to his stepfather’s work in fine dining. What started as curiosity grew into a lifelong pursuit, shaped by the fast-paced rhythm and energy of professional kitchens.

After moving to the U.S. to play college soccer, Neil’s passion for food evolved into something deeper. What began as casual dinners for friends turned into Ayuni, a dining experience that removes formality and replaces it with community. Meals are served directly on the table, inviting guests to interact, move around, and engage with each other freely, an approach that has made Ayuni a standout in experiential dining.

Neil served as head chef at Creatures, a restaurant at the former Selina Hotel in Chelsea, before taking Ayuni global. His culinary journey has included pop-ups and collaborations in Mexico City, the Basque Country, Ibiza, Israel, and the Miami Soho House, with each location adding new layers of flavor and inspiration.

A pivotal moment in Neil’s career was his time at the Basque Culinary Center, one of the world’s leading culinary schools. There, he deepened his understanding of simplicity and precision values that now define his cooking style. His experience in San Sebastián and Biarritz reinforced his belief that true sophistication lies in restraint: simple food, exceptional ingredients, and genuine hospitality.

At Maxwell Social, Neil has hosted multiple large-scale Ayuni activations (including one with 100 guests at a single communal table). His approach has become a signature of authentic, unpretentious connection.

Read our full interview with Chef Neil, and follow him on Instagram to keep up with his journey.