[9] At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born.

[11] In 2003, his brother David was killed on Yom Kippur during an Israel Defense Forces military campaign on the border of Lebanon by three enemy snipers.

Bill Addison, writing for Eater Philadelphia, called Chef Solomonov "the Genius of Modern Jewish Cooking" after eating at Abe Fisher, Dizengoff, and Zahav.

[13] Solomonov also spent a period of time consulting for David Magerman's, now closed, and Citron and Rose, a certified Kosher meat restaurant on the Main Line in Bala Cynwyd, Pennsylvania.

[16] Zahav: A World of Israeli Cuisine was nominated for a James Beard Foundation Book Award in the International cookbook category.