Cultural FLAVORS

WHAT WAS IT ABOUT YOUR MOTHER’S COOKING THAT INSTILLED IN YOU A PASSION FOR COOKING AND IS THE INFLUENCE OF HER DISHES STILL PREVALENT IN YOUR DISHES TODAY?

My mother’s cooking was always about the warmth and love she put into each dish. She taught me how to appreciate and respect the ingredients, and how to balance flavors to create a harmonious dish. Her influence is still very much present in my dishes today, as I always try to create a soulful and comforting experience for my guests.

YOU HAVE TRAVELLED AND WORKED ALL OVER THE WORLD. HOW HAS THIS IMPACTED ON THE WAY YOU COOK TODAY? DO YOU TAKE INSPIRATION FROM THE CUISINE OF OTHER CULTURES?

Traveling and working all over the world has definitely broadened my culinary perspective and allowed me to take inspiration from different cultures. I have learned to appreciate the unique flavors and techniques from each place I have visited and try to incorporate them into my cooking. I also believe that traveling has taught me to be more adaptable and open-minded as a chef.

WHAT WAS IT ABOUT ASIA THAT LED YOU TO SPEND SO MANY YEARS OF YOUR LIFE THERE?

Asia has always fascinated me with its diverse cuisine, unique ingredients, and rich culinary history. Working in Japan, Singapore, and Thailand allowed me to gain a deeper understanding of Asian flavors and techniques. I find it particularly fascinating how Asian cuisine is steeped in tradition yet continues to evolve and innovate.

WHAT DO YOU CONSIDER TO BE YOUR CAREER HIGHLIGHTS? ANY SPECIAL DISHES?

My career highlights include working with some of the world’s most talented chefs, including Seijii Yamamoto, Paul Pairet, and Rene Redzepi. It was also an honor to receive two Michelin stars for my restaurant Turk Fatih Tutak, making me the first Turkish chef to achieve this. As for special dishes, I would have to say that “Annemin Mantısı” (My Mother’s Mantı) holds a special place in my heart and is a dish that my diners have come to love.

DO YOU THINK THAT TURKISH FOOD GETS ENOUGH RESPECT WORLDWIDE? OR DOES IT TEND TO GET GROUPED TOGETHER WITH OTHER MIDDLE EASTERN CUISINE?

Turkish cuisine is often underrated and misunderstood. It is a diverse and rich cuisine that draws influences from many cultures, including the Mediterranean, the Middle East, and Central Asia. I believe that it is important to showcase the beauty and the regional diversity of Turkish cuisine on full spectrum and to highlight its unique flavors and ingredients.

HOW BIG AN ACCOMPLISHMENT IS YOUR 2-STAR MICHELIN CHEF STATUS FOR YOU, ESPECIALLY SINCE YOU ARE THE FIRST TURKISH CHEF TO ACHIEVE THIS? CAREERWISE AND ON A PERSONAL LEVEL?

Receiving two Michelin stars is an invaluable accomplishment for me both on a personal and career level. It is a recognition of the hard work and dedication that my team and I put into creating memorable dining experiences for our guests. Being the first Turkish chef to achieve this is an added honor, and I hope that it inspires other Turkish chefs to continue pushing the boundaries of Turkish cuisine. My collaboration with The Peninsula İstanbul is also a great honor for me, as I am the first chef director to work with the prestigious hotel group in its history. It is a privilege to be able to bring my culinary vision to the table and to work with such a respected brand. I am excited to see where this collaboration will take us and look forward to continuing to innovate and push boundaries in the hospitality and culinary world.

OTHER THAN YOUR MOTHER, WHICH CHEFS ARE YOUR BIGGEST INSPIRATIONS?

My biggest inspirations are who are producing their craft, also individuals who are passionate about their work and are constantly pushing themselves to grow and learn. I draw inspiration from artists, musicians, and entrepreneurs who have a creative vision and are not afraid to take risks. I believe that creativity and innovation can come from many different sources, and I try to stay open-minded and curious about the world around me. At the end of the day, my goal is to create a unique and unforgettable experience for my guests and my team, I am inspired by anyone who shares that same passion for excellence.

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Some of the delectable creations featuring Chef Tutak’s signature techniques

06 Chef Tutak’s dishes incorporate various ingredients from diverse flavors

07 Interiors that create an unmatched ambiance for patrons

WAS OPENING YOUR FIRST RESTAURANT A DREAM COME TRUE FOR YOU? WAS THIS ALWAYS ONE OF YOUR GOALS?

Opening my first restaurant was definitely a dream come true for me. It was always one of my goals to have my own restaurant where I could showcase my culinary vision and create memorable dining experiences for my guests. It was a challenging but incredibly rewarding experience, and I am grateful for the opportunity to share my passion with others.

TELL US A LITTLE ABOUT YOUR EXPERIENCE IN HELPING TO FEED THE VICTIMS OF THE RECENT EARTHQUAKE IN TURKEY.

As a chef, I believe it is my duty to use my skills and resources to give back to the community. When the earthquake hit Turkey, I felt a deep sense of responsibility to help my people in need. It was a deeply emotional experience to see firsthand the devastation and the suffering our people were going through. But it was also an honor to be able to provide some comfort and nourishment to our people who affected by the earthquake, even though we weren’t able to help all of the victims across 11 cities being able to contribute in some way was a reminder of the power of food to bring people together and to provide a sense of hope and resilience in difficult times. I hope to continue to do my part to help people in need, and to inspire others in my industry to do the same. turkft.com