OUR TEAM
Meet Chef David Donagrandi
Born in Northern Italy to a devoted mother and the son of a butcher and entrepreneur, David is the fifth of ten children. He grew up in a family deeply connected to food and craftsmanship. Animals were raised, vegetables were cultivated, local products were made by hand, and the family operated both a food market and a slaughterhouse. From an early age, he lived in close contact with honest ingredients, traditional cooking, and the rhythms of real food culture.
In his early twenties, driven by curiosity and a desire to explore, David joined a world-class restaurant on Lake Como. From there he continued his journey through professional kitchens mainly in Miami, San Francisco, and New York, developing strong culinary discipline and high standards in food quality. Over the years he directed full food operations and consulted well known establishments in Manhattan and owned Paprika Restaurant in Manhattan’s East Village for more than fourteen years.
David has served notable guests and celebrities at private events in New York and Internationally. He has also served as a judge for the French Culinary Institute and has been featured in publications including The Village Voice, Time Out, Food Republic, NYPRESS, The Villager, Daily News, and Joy of Kosher.
Working for several years as a Kosher private chef marked a turning point in his career, inspiring him to bring his culinary background and creativity into the kosher dining world in new ways.
In 2017, together with chef and partner Sruli Subar, David opened abaita, a kosher dairy restaurant in Midtown Manhattan. Abaita quickly became recognized for its refined yet soulful approach to dairy cuisine and is widely regarded as one of the most respected restaurants in its category.
Today, David continues this vision with Libbi, part of the same hospitality group and creative team behind abaita. Through both restaurants, his work reflects a commitment to clean flavors, thoughtful ingredients, and a style of cooking that is simple, honest, and deeply nurturing.
Driven by constant curiosity and creativity, David continues to push the boundaries of kosher cuisine, contributing to a new generation of restaurants that elevate the category and expand what kosher dining can be.
CHEF & OWNER
Meet Chef Sruli Subar
Sruli Subar believes in cooking modern food with deep respect for classic dishes.
His style reflects contemporary American cuisine, with a strong leaning toward farm-to-table ingredients and seasonal cooking. Over the years, his culinary perspective has been shaped by a wide range of influences—from French and Asian techniques to the traditional dishes he grew up with at home.
Known for his adaptability and open approach to cooking, Sruli values the ability to respond to each guest, each ingredient, and each moment in the kitchen. While many chefs specialize in a single style of cuisine, he believes that true growth comes from embracing new challenges and continuously expanding one’s craft.
For Sruli, flexibility is an essential quality in a chef. Taking on new ideas and pushing beyond familiar territory requires effort and curiosity, but he believes that this process ultimately strengthens both creativity and skill.
In 2017, together with Chef David Donagrandi and the hospitality team behind the group, Sruli co-founded Abaita, a kosher dairy restaurant in Midtown Manhattan that has become widely recognized for its thoughtful and refined approach to dairy cuisine.
Today, he continues to be part of the same team behind Libbi, contributing to a shared vision of elevating kosher dining through creativity, seasonal ingredients, and a deep respect for the craft of cooking.
Sruli considers himself fortunate to do what he loves every day.
CHEF & OWNER
Meet Hannah Donagrandi
Hannah Donagrandi was born in Brazil to a family of entrepreneurs. Her father was an athlete who later worked in the entertainment business, developing large-scale attractions, while her mother built a career in sales and logistics within the fashion industry. Growing up surrounded by amusement parks, festivals, and live events exposed Hannah early to the complexity of large-scale operations and the art of creating memorable experiences for people.
This background inspired her to pursue a BA in Product & Industrial Design in Tel Aviv, Israel, where she developed a strong foundation in design thinking, problem-solving, and the balance between aesthetics, functionality, and human experience.
After seven years in Israel, Hannah moved to New York City, where she opened and operated her design studio in Soho, gaining firsthand insight into the city’s creative and cultural landscape. It was during this time, in 2001, that she met Chef David Donagrandi and began her involvement in the hospitality industry.
Alongside her hospitality career, Hannah has dedicated more than 25 years to teaching and personal development. In 2007 she became a teacher and personal coach at the Kabbalah Centre, traveling and working across the United States, Europe, and South America before returning to New York City in 2013. Her work focuses on helping students apply Kabbalistic principles in daily life, transforming spiritual ideas into practical tools for personal growth, awareness, and conscious living.
Working closely with her partners, Hannah helped develop the concept and operational structure that led to the opening of Abaita in 2017, a kosher dairy restaurant in Midtown Manhattan widely recognized for its thoughtful approach to food, design, and hospitality. Today, she is a partner and Operations Director of both Abaita and Libbi, overseeing the financial, logistical, and operational systems behind the restaurants. Her work focuses on building strong teams, shaping meaningful guest experiences, and creating the structures that allow creativity and hospitality to thrive. Passionate about both family and professional growth, Hannah brings intention, beauty, and consciousness into every project she builds.
OPERATIONAL MANAGER & OWNER
Why we do What we do… Our Way
Hospitality with Heart
Everything we do begins with care.
From how we welcome you, to how we cook, serve, and listen.
We believe true hospitality is felt, not explained—and that when guests feel genuinely cared for, the experience stays with them long after the table is cleared.
Crafted for Connection
Libbi was created to be a place people return to.
Not just for the food, but for the feeling.
We build relationships the same way we build dishes: thoughtfully, patiently, and with the intention of creating something lasting.
Excellence, Done Intentionally
Behind every plate is structure, discipline, and high standards.
Behind every moment is flexibility, presence, and human intuition.
We balance precision with warmth - because the best experiences feel effortless, even when they are carefully built.