Lior has worked in the culinary arts since 2001. Graduating from the esteemed Le Cordon Bleu, Institute of Culinary Arts in 2007, he was offered a position at the world famous, three Michelin starred Jean Georges Restaurant in New York City. During his tenure at Jean Georges, Lior excelled as a cook, and rapidly climbed the kitchen ranks. After two years he returned to Los Angeles to further build his career as a head chef. In October 2008, Lior met restaurateur Daniel Kronfli, just a few months after he had opened Bacaro LA. Brought on as head chef to revamp the menu, operate the kitchen, and manage the back-of-the house, Lior’s talent as a chef quickly rose to the fore as Bacaro’s menu grew in quality and popularity, praised on the cover of Westways Magazine and in the Los Angeles Times, to name a few. In 2013, Lior opened Nature's Brew local cafe and bakery, and, most recently, Bacari PDR in 2014. A known artist in the local Los Angeles food scene, having made a name for himself through his memorable and uncomplicated cooking style and signature small plate dishes. Lior creates his cuisine with a wide array of flavors and cooking styles, putting his creative stamp on fusion-tapas style cooking.