Generation Y Chefs

"Chef Serkan Aksoy has been cooking ever since he was 14. However, his love for food stretches back even longer, to stories he heard at home as a kid. Coming from a family from Bolu, Chef Serkan Aksoy's appetite for cooking was whetted by witnessing his father's and his chef friends' professional narratives, memories and experiences in professional kitchens at home as a child, and listening to their stories about the power of chefs in business. Aksoy realized early on that a chef’s personal style doesn’t develop overnight. He believes that when you find just the right path for yourself, you must follow it (ups and downs included) and do so without allowing others to sway you otherwise. He finds inspiration in how ingredients simply reveal themselves to him and adores thinking about what he can cook with them. His own take on cooking relies on getting to know every ingredient up close and personal. He applies various cooking techniques to them, and then creates dishes around how they respond. The shape and design of the plate – i.e., what he serves his meals on – also stirs his imagination. Whenever he looks at a plate, he envisions how he’s going to present his creation – as though he is talking to them and they are talking back to him. In short, he focuses himself on ingredients and serving dishes. Aksoy understands that there’s always something new to be learned from others – a far cry from the “we know best” attitude of his forefathers and fellow Bolu-rooted chefs alike. Having grown up in nature, his restaurant too follows the four seasons. That said, he isn’t shy about rejecting ingredients he dislikes, even if they happen to be in season. He won’t introduce any new ingredient to his menu until he is completely satisfied with the product. Likewise, he won’t replace any dish until he finds the best ingredient there is. Chef Serkan Aksoy feels identified with every dish on his menu and is becoming more and more purist every day, adopting the idea that simple is the best and wants to simplify his dishes masterfully." - MICHELIN Guide