Tuba Şatana 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 her father’s heritage of the gorgeous southeast tastes of Turkey, she took the best of each cultures. While cooking with her granny, learned all about fundamentals of cooking and kitchen. Her mother, living on the coast of Aegean sea, garnished her with all the produce available and unavailable. She started cooking solo in early years, not only copying the recipes from her mother’s books, but adding from herself and creating new ones.
She is a cook, a perfectionist, a traveler, a reader, a dreamer, a photographer, a food writer, a wife and a human.
Now for the curious minds…
After her graduation from Bilkent University, she worked in kitchen and service department in many hotels as part of her training, starting her way through a successful career in Food and Beverage industry. Tuba participated in pre-opening of an international chain hotel, an international restaurant as well as a university. Tuba was one of the first female F&B managers in an international chain hotel, passing her enthusiasm to the younger generations. She still leads the way to a successful career, being a guest lecturer and an instructor. She is a freelance consultant for a prestigious organization in tourism industry (TURAD), also advisory committee member for gastronomy board and instructor in one of the new and prestigious academies to be opened in Istanbul.
She is a member of Chaine des Rotisseurs, L’Ordre Mondial Gourmets Dégustateurs and Slow Food. She also is the founder and owner of www.yiyecekveicecek.com website.
She writes food and travel at pukkaliving.com, the monthly Francophone newspaper Ajourd’hui la Turquie and Babylon Dergi, not to mention she is now taking photos of two different upcoming cookbooks.
MANIFESTO of ISTANBULFOOD
This is not any website, throwing stars and welldone’s to all restaurants. We actually eat at the places, yes couple of times. And believe me, most of the times, we did not like what we eat, so we did write them here as well. But our main aim is not to malign the establishments, but to emphasize the real ones, the restaurants or chefs who do this business by heart and respect it.
Istanbul Food is against: Establishments selling a variety from pizza to tripe soup to pide. The local places cooking risotto rather then 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.
That simple!
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.
Tuba Şatana
| Thessaloniki |
