Born in Istanbul, Turkey, Chaim immigrated to Israel as a teenager. After his service in the army, (where he was an officer in the tank division) Chaim enrolled at the Israel Institute of Technology (Technion) where he received his B.S. degree in Chemical Engineering.
For his graduate program, Chaim was accepted to the University of Illinois in Urbana, where he received a Masters and PhD. in Food Science with minors in Chemical Engineering and Biochemistry. Subsequently, Chaim joined the Quaker Oats Co. in Barrington, IL, where he developed the technology for the breakfast cereal "Cap'n Crunch"®. In the mid 60's he joined United Technology Center, an aerospace company in Sunnyvale, Ca. At UTC Chaim was part of a team that developed projects related to life support in space. Leaving UTC several years later, he joined Del Monte Corporation, in Walnut Creek, CA, as Associate Director of R & D. During his tenure at Del Monte, Chaim developed an array of products, including puddings-in-a-cup, shelf stable yogurts and other shelf stable products.
At the age of 39, Chaim left Del Monte and founded Food Development Corporation, a company specializing in food product development. Working with various food companies, Chaim developed new products such as wine coolers, the liquid version of Hidden Valley Ranch Dressing, Power Bars, various other energy bars and many diet and weight control products. In 1980 Chaim merged Food Development Corporation with California Brands Flavors, Inc. his newly created flavor company. Over the span 25 years Chaim transformed California Brands Flavors into a major flavor company in the West Coast. In the process, he created a database of over 5,000 flavors targeted for a broad segment of the food industry.
In 1998 Chaim and Elisheva sold their company to Mane et Fils, a French International Flavor company to fulfill their life-long dream of creating world class wines. They purchased 209 acres in El Dorado County where they built their world class, gravity-feed winery and developed 40 acres of vineyards.
In his new role as Winemaker, Chaim has developed new technology of fermentation. He patented his newly designed "C. G. Di Arie Submerged Cap Fermentation Tank" . His approach to winemaking is "out of the box" and has resulted in creating a highly extracted, yet soft and elegant award winning wines.
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