Yaron took his first steps in the kitchen in 2005, at an unrecognized restaurant on Rothschild Street in Tel Aviv - "Mozes - a modern American kitchen". There he learned how to hold a knife, professionally cut and cook aromatic dishes and sauces for meat and poultry. He later received an offer to move to a French bistro called "Saragossa", where he ran the meat and fish department. Fresh raw materials from the sea and selected red meat from the Golan. In "Saragossa" he became acquainted with French cuisine and the unique taste experience it imparts. Yaron was part of the staff at "Cafe Italia" restaurant, an Italian restaurant that purchased most of the raw materials from Italy. In 2014, he founded "Shirat Hasirim", a private chef services with a personal touch.