Doronn Ophir, taste in focus
Born in Geneva, Doronn Ophir dreamed of independence from an early age. Self-taught, he began an apprenticeship at the Hôtel du Rhône with Chef Frédéric Charrière’s team, leaving before graduation. After a few jobs in the kitchen of various establishments, he launched his own project: EnFaim. Lacking the means to do so, his only option for getting started was to set up stalls, failing which he opened his own commercial premises. In the Carouge and Plainpalais markets, he set up his first fresh juices, seasonal soups, hummus and eggplant caviar.
From the origin of the markets to the finished plate
From the outset, Doronn Ophir’s project was based on a sincere approach: fresh, local, homemade, all without pretension. But it took a turn in 2014, when the City of Geneva granted him funding to open his first arcade in the Eaux-Vives district. In 2018, the space was expanded to become a full-fledged restaurant. In 2021, a second location opens on Rue Kléberg. But despite the evolution, the spirit remains intact. “We don’t do healthy for healthy’s sake. If the taste isn’t there, we don’t do it. That says it all!
Ethics, taste, rigor
Cuisine at Chez EnFaim is sincere, homemade. Every recipe – hummus, tabbouleh, curry or wrap – is dreamed up, tested and refined by Doronn. Ingredients are selected from local, often organic, GRTA-certified producers. His greengrocer has been with him since market days, as has his faithful baker, whose bread he refuses to replace, even for a gluten-free alternative, “until it has been equaled”. In 2022, this rigorous approach earned him the Bio Suisse prize in the Sustainable Catering competition. A discreet but well-deserved award, for which he and his team were able to really express themselves.
At EnFaim, there’s no smoke and mirrors. What counts is the story told on the plate. The cuisine is straightforward, inspired by the owner’s travels – between Asia and the Middle East – with an eye to the living and respect for the product. A craftsman of sincerity who, over time, has become a key figure in Geneva’s fair taste scene.
