About Inneroots

INNEROOTS — Breathe & Eat

Private chef experiences, refined Shabbat catering, and thoughtful hospitality shaped between Israel and New York.

INNEROOTS Shabbat table with challah, salads, and elegant place settings
About Inneroots

Private Chef & Shabbat Catering in NYC

INNEROOTS offers elevated private dining and boutique catering experiences across New York City, with a focus on refined Shabbat dinners, holiday meals, and custom chef-driven menus designed for meaningful gatherings.

Founded by Chef Reem, Inneroots reflects a culinary journey shaped between Israel and the United States, blending tradition, seasonal ingredients, and modern technique into elegant food experiences that feel warm, intentional, and deeply personal.

Each menu is designed personally for your table — whether that means a private Shabbat dinner for family, a holiday gathering, a chef-led multi-course evening, or a fully coordinated event for guests you want to host beautifully.

Serving

Manhattan, Brooklyn, Queens, and surrounding NYC areas.

Signature Style

Seasonal Middle Eastern and Mediterranean influences, modern Israeli cuisine, elegant salads, mezze, slow-cooked mains, and fresh baked challah.

Standards

Organic produce whenever possible, premium kosher proteins, and high-quality olive and avocado oils — with no processed shortcuts.

Ingredient Philosophy

Intentional Ingredients. Quiet Luxury.

Raw Honey Medjool Date Reduction Pure Maple Syrup Pomegranate Molasses

At INNEROOTS, sweetness is never an afterthought.

We choose ingredients that reflect tradition, seasonality, and integrity. Rather than relying on refined sugars, our kitchen works primarily with raw honey, medjool date reduction, pure maple syrup, and naturally concentrated fruit elements such as pomegranate molasses. These sweeteners bring depth, balance, and character while honoring the natural origins of the food.

Our approach is simple: fewer processed ingredients, better sourcing, and flavors that feel both grounded and refined. Every element is selected to support a style of cooking that is clean, expressive, and connected to the roots of Mediterranean and Middle Eastern cuisine.

This is the foundation of how we cook — intentional, seasonal, and quietly luxurious.

Chef Reem Mulla smiling in his white chef coat and dark apron
About the Chef

Chef Reem Mulla

I was born and raised in Texas, but kitchens are where I grew up. By the time I was fourteen, I was already working the line — first in pizzerias, then deeper into food, flavor, and craft. What started as curiosity quickly became discipline, instinct, and obsession.

For the past fifteen years, Tel Aviv shaped my culinary vision. I trained and cooked at Pastel, refining my skills under the cold pass — fish, sashimi, tartare — learning precision, restraint, and respect for ingredients. The army further defined me. Cooking under pressure, feeding myself and others, taught me control, responsibility, and how food becomes grounding in moments of chaos.

Along the way, I honed fire and smoke, learned raw Jerusalem-style cooking, and worked across catering, grilling, curing, and large-scale service. I pursued my studies at Danon Culinary Arts, where I deepened my professionalism and technique, though war and service interrupted the path to a formal degree. Still, the foundation remained.

After October 7th, Inneroots was born in New York.

Inneroots is not a brand — it's an extension of who I am. The name comes from something internal: upbringing, memory, culture, and the need to return inward. Cooking, mindfulness, and healthy, intentional food became the way I found balance again. Influenced by yoga, seasonality, and tradition, my food is about nourishment — of the body, the mind, and the people around the table.

"Every menu I create is personal.
Every plate carries where I've been."
Private Inquiries Welcome

Let's Create Something Beautiful

Reach out for Shabbat hosting, holiday meals, private chef experiences, and custom events across New York City.

Book Chef Reem