I was born in 1972, to a Thessaloniki and Mardin compound family. Being raised by a refined grandmother and a true gourmet mother, not to forget my father’s heritage of the gorgeous southeast tastes of Turkey, I heritage the best of both cultures. While cooking with my granny, I learned all about fundamentals of cooking and kitchen while my mother, living on the coast of Aegean sea, garnished me with all the produce available and unavailable. A great way to grow up! I was lucky!
Now for the curious minds…
After my graduation from Bilkent University, I worked in kitchen and service department in many hotels as part of my training, starting my way through a successful career in Food and Beverage industry. I participated in pre-opening of an international chain hotel, an international restaurant as well as a university. I was one of the first female F&B managers in an international hotel chain.
My first book Güneşin ve Ateşin Tadı, Gaziantep Mutfağı is out last year from YKY, me being the photographer.
I am still working as a professional photographer, food story teller an an irrepressible traveller, after the perfect bite.
MANIFESTO of ISTANBULFOOD
Istanbul Food is against: Establishments selling a variety from pizza to tripe soup to pide. The local places who are proud of their risotto but can not cook pilav, if you know what we mean… Restaurants serving an inconsistent variety of food, at the same place at the same time.
Istanbul Food encourages and endorses: Real tastes should be eaten out of the hands of the real artisan.
Walking through this path we don’t have and will never have any sponsors, but never turned away tea or coffee offered us. You will read our observations based on our expertise, our own palate, our own pleasure, our own choices, our own money, our own precious time cut from our own work!
Establishments that match our purpose may not be found here simply because we could not possibly find them yet or we didn’t want to write about them. Hence this is not a restaurant guide.
Istanbul Food believes food is an art, a serious business, must be handled by the professionals. Istanbul Food believes the emporiums, where you can find anything, create a cultural pollution and one way ticket to an abyss.