What were your favorite foods growing up?
Lamb dishes in general. My mother would rarely cook a dish without any meat in it. Veggies-wiese eggplant was my favorite, with beans (white and green) a close second.

When did you decide you wanted to be a chef?
Coming from a family in the business, the decision was more like "when did I decide not not to become a chef". I would say at about 15, my professional path had more or less been laid out before me.

Where and when did your career in food begin?
On my own, as an individual chef, it began in Istanbul, in 1982.

If you didn't become a chef, what would you be?
A soccer player. I played for the Amateur League 1st Division for over 5 years and even received some offers to turn pro but chose to pursue food instead.

Tell us a little about your father and how he taught you to cook?
My father was one of the top chefs of his time, reaching the peak of his fame between the mid-70s and late 80s in Istanbul. His teachings were mostly on the job, watching, attempting, failing, being corrected and trying again until successful sort of experiences. It was a one-on-three process, with my father as teacher and myself and my 2 brothers as pupils/trainees, and covered every step from purchasing to preparation to service. Particular attention was paid to correcting mistakes immediately.

How would you describe your cuisine?
Eastern Mediterranean with Regional Turkish focus.

What are your favorite culinary weapons in the kitchen?
The "pala" mincing knife and skewers. Most of our dishes call for suspended cooking over a flame and hence the importance of skewers.

What is your favorite secret ingredient?
Pomegranate Molasses -- the areas of use are almost endless.

What are your favorite exotic spices?
"Marash" pepper, which is a crushed red pepper from the Southeastern region of Turkey, Sumac, Dried Peppermint and Sweet Hungarian Paprika

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
A large number of our appetizers are vegetarian and prepared in very healthy ways, such as baked, grilled or stir-fried. As for the meats, the brochettes are the leanest cuts of meats we offer.

What was your worst restaurant disaster?
In one of the restaurants I worked at in Istanbul, during the height of dinner service, we had to evacuate about 200 people from the restaurant because the chimney caught on fire. It was summertime and all guests were seated in the garden of the villa that housed the restaurant, so it was a non-threatening occurrence, however, for peace of mind we decided it was best to evacuate.

What is your least favorite food?
Cauliflower and Zucchini Squash.

What is your beverage of choice?
Shalgam, which is a non- alcoholic Southern Turkish specialty beverage made of purple carrots, beets and malted bulghur wheat.

When you are not eating at your own restaurant, where are you eating?
Mostly at home, usually doing Chinese or Japanese take-out, which are cuisines that I love and are harder to come by in my native country.

What was the most spectacular meal you have ever had?
I recently had an amazing lunch at this fish restaurant on the Bosphorus, close to the Black Sea. Their specialty is Tandoori Turbot, impossible to describe in words but very delicious to enjoy.

What is your best cooking tip for a home enthusiast?
Don't snack on junk foods or unrelated food items while you are preparing a meal. It is unnecessary calories and impairs your judgment of taste.