Efi Naon developed a passion for cooking at a young age. He found himself inspired by the women in his family, drawn to kitchens where his mother and grandmother prepared traditional Moroccan dishes – a reflection of his father’s heritage.

After graduating from Tel-Aviv's Tadmor Culinary Institute in 1995, Naon began his career as a line cook at Hataboon, a seaside Mediterranean tavern in Jaffa, where he eventually worked his way up to sous chef. Here, he learned to work with fresh ingredients sourced directly from nearby fishing boats. His early skill for perfectly prepared fish and appreciation for freshly caught seafood, continues to shape his menus to this day.

In 1998, Naon traveled to France gaining experience in French cuisine at L'Esperance, a three Michelin-starred restaurant. Later returning to Israel to work at Keren, the country's top-rated restaurant, under the mentorship of celebrity chef Haim Cohen.

Naon then joined Haim in Greece to open Oceana at Club Hotel Lutraki, where he embraced Greek cuisine as part of his culinary repertoire. In 2002, Nahon became the founding executive chef at Taboon, a New York City restaurant known for its Middle Eastern taboon oven. His mastery of this ancient cooking method, combined with his multicultural approach, garnered critical acclaim and accolades from prestigious publications.