Generation Y Chefs
"A native of Mersin, Chef Deniz Temel’s culinary journey began at the age of 13 apprenticing alongside his dad’s friend, a fisherman, while attending the tourism vocational high school. He’s been a chef for 11 years now. He describes his own gastronomic repertoire in two ways. First: discovering the ingredients and then combining them using techniques known only to him. The whole notion of creating something new enthralls him. Second: deconstructing, strengthening, and recombining traditional dishes – that is, learning a classical recipe and re-making it from the best possible ingredients. He doesn’t reinterpret it; rather, he makes it sing. What he enjoys the most when developing his repertoire is discovering what he can do with ingredients with the potential to generate income for an entire region or city apart from making local dishes. However, his true magic lies in using just the right techniques and timing to combine and present the ingredients perfectly, without altering them in any way. He also likes to turn food into a game that plays out through the texture of the food or a hidden message concealed within. But his two biggest sources of inspiration are travel and ingredients. He employs what he’s learned from other restaurants both here in Türkiye and around the world to highlight his ingredients, and – more importantly – preserve them. He’s always seeking new ways to add value to and elevate the ingredients in his kitchen. Firmly believing that his restaurant ought to foster sustainability, he pours tons of research from books, the Internet, and other sources into everything he does. He focuses not on the goals at the end of the road but also the road itself and he conjures up food stories for himself in which the road is his goal. Just how nomads settle and migrate, his story is shaped on the journey itself." - MICHELIN Guide
