It all started in Turkey.
I was born near the Black Sea in a region called Samsun. Infamously known for its wide variety of seafood and abundant vegetation, Turkish cuisine sparked my interest in cooking from a very young age. I remember spending hours in the kitchen with my aunt, fascinated by the different colors and flavors of the ingredients we used. I knew from then on I wanted to become a chef.
I began my career in Istanbul attending a cooking school, and later found myself working at Changa, a world-renowned restaurant. I then went on to London to expand my knowledge of world cuisine, learning how to cook with influences from France, Italy, India, Spain, and other regions. My skills and style developed from the endless potential of various flavors and spices. After a few years, I felt a strong pull back to my roots, and decided to focus on Turkish cuisine.
When I moved to California, I saw an opportunity to give Turkish cuisine a well-deserved spotlight. It wasn't as widely known there, and the similarities between California and Mediterranean cuisines were striking. I often used fresh fish and locally sourced vegetables from farmers markets combined with traditional Turkish flavors. These dishes surprised and delighted my guests immensely, and the love and appreciation I received was a clear indication I was on the right path.
For me, food is all about balance and seasonality. I take great pleasure in introducing people to the rich history and culture of Turkish and Ottoman cuisine, and I like to take them on a journey. Cooking isn’t just about sustenance for me; it's a way to connect people and cultures through a shared love of food.