What were your favorite foods growing up?
Turkish food.

Where and when did your career in food begin?
My father was a restaurateur as well. I have early memories growing up watching my father baking Turkish-style croissants.

When did you decide you wanted to open a restaurant?
My business partner and I always dreamed about opening our own place but we were just waiting for the right moment, and in the beginning of 2007 we both knew we were finally ready.

If you didn't own a restaurant, what would you be doing?
I would probably still be in my previous business, which was oriental rugs.

Which foreign country inspires your style the most?
France.

What is your least favorite food?
Junk food.

What is your beverage of choice?
Cranberry & club soda.

What was your worst restaurant disaster?
As far as I remember I haven't had a terrible experience dining out.

What is the one rule or value you try to instill in all of your staff?
Treat your guests the way you'd like to be treated when you are out in a restaurant. Be professional and do your best to make your guests feel special.

What are some recent dining and culinary trends you have been observing?
1. Recently wine bars have become very trendy, especially those that serve organic, healthy food.
2. Cleanliness is the key. Guests like to see how the food is being prepared. I think open kitchens are working very well.
3. Simplicity is the best. The restaurants that have tasty, sharable portions with reasonable prices are in demand.

When you are not eating at your own restaurant, where are you are eating?
I am constantly seeking out new places, new restaurants. There is no particular place I go to dine unless it is owned by a friend.

What do you eat when you are home?
Depends on my mood and the company I am with. Some days I try different recipes I hear of, some days I take it easy and eat cheese, bread and fruit.