Neev Behal

General Manager

Neev Behal was born in Dubai, UAE, to a family originally from Mumbai in western India. His love for food and dining was shaped early on by his father, a purveyor of premium meats and seafood to fine dining restaurants across Dubai and Qatar.

After a brief stint in flight school, Neev chose to pursue his true passion and enrolled at the Culinary Institute of America in Hyde Park, New York. Following his culinary training, he interned at two-Michelin-starred Aska, then returned to complete his Bachelor’s degree in Culinary Science with a focus on beverage studies. By the age of 21, he had also earned his Certified Sommelier credential through the Court of Master Sommeliers and completed WSET Level 3. He then graduated at the top of his class, earning an academic achievement award and being selected as the student speaker for his commencement. 

That same ceremony introduced him to guest speaker, Chef Michael Tusk, who would go on to become his mentor and employer at three Michelin starred Quince in San Francisco. At Quince, Neev rose through the ranks from kitchen server to Service Director, before being named General Manager of Verjus, the group’s French wine bar.

Under his leadership, Verjus quickly earned critical acclaim, receiving recognition from the San Francisco Chronicle, The New York Times, and inclusion in the Michelin Guide within its first six months of reopening.

Today, Neev is part of the dynamic 17 seat chef’s counter experience at Jônt in Washington, DC. He looks forward to building on an already strong foundation - which is fittingly, the meaning of his name in Hindi.