An Autodidact chef, was born in Jerusalem in 1959.
Shani's culinary passion was first instilled in him by his Grandfather, an agronomist and a dedicated vegan. As a child, he would accompany his Grandfather to local markets, fields and vineyards. "As a young man, Eyal studied cinema at "Beit Zvi School of Performing Arts". In 1989 he went on to open his first restaurant "Ocianus" in his home town of Jerusalem. There he developed a unique culinary language based on regional Mediterranean products: olive oil, fish, tahini, fresh seasonal vegetables and of course, the tomato. In 1999 a second branch of "Ocianus" was opened in the seaside town of Hertziliya and the rest, as they say, is history.