Elegant Culinary Experience Inspired by Turkish and Mediterranean Traditions

I was born and raised in Canakkale, a coastal city nestled in the Marmara region of Turkey. Surrounded by the sea, vineyards, olive groves, and fertile gardens, I grew up in a place where food was more than sustenance; it was heritage, ritual, and connection.

 

My earliest memories are filled with the scents of summer tomatoes, fresh herbs from the Kaz Mountains, and the quiet rhythm of home kitchens preparing for winter. I learned by watching and doing: helping my mother and grandmother with seasonal preserves, baking with my grandmother in her wood-fired oven, and experimenting with recipes from well-worn cookbooks. In our family, everything was made from scratch, bread, yogurt, cheese, and even baklava.

 

Though I first pursued a career in early childhood education, the pull of the kitchen never left me. I eventually followed that calling and trained at the Istanbul Culinary Institute, where I worked alongside chefs specializing in French, American, Japanese, and Turkish cuisines. My journey continued at Yeni Lokanta, one of Istanbul’s most respected restaurants, where I honed my skills in wood-fired cooking and deepened my passion for artisanal sourdough.

 

In time, I moved to New York, where I spent over a decade working in a variety of professional kitchens, developing my skills across different roles. One of the most defining experiences of my career was working alongside a Michelin-starred chef. The time I spent there transformed not only my technical abilities, but also my intuitive approach to ingredients and presentation.

Now based in Los Angeles, I blend my cultural roots with the techniques and insights I’ve gathered across cities, kitchens, and cuisines. My cooking is grounded in tradition, inspired by the moment, and crafted to bring people together.

 

Above all, I believe in the power of sharing. Whether it's a meal, a memory, or a moment around the table what we offer from the heart has the power to grow, connect, and nourish far beyond the plate.