The Chef
Shaped by the
World's Best Kitchens
"I believe that a meal cooked with intention and precision is one of the most generous things one person can offer another. That belief has driven every kitchen I have ever worked in."
Born in Istanbul, Oguzhan's culinary journey has taken him across four continents and some of the most exacting kitchens the world has to offer. Trained at Le Cordon Bleu, he built his craft early — cutting his teeth in London at Drake & Morgan and at the Swissotel Bosphorus in Istanbul, before heading to Lima, Peru, where he spent two full years living, cooking and absorbing the culture, the markets, and the extraordinary flavours of South America. That time in Peru changed everything. It led him to Maido in Lima — consistently ranked among the World's 50 Best Restaurants — and later to the Michelin-starred Alo Restaurant in Toronto. Two of the most technically demanding kitchens in the world. Every country, every culture, every kitchen left its mark.
A specialist in Nikkei cuisine — the refined Japanese-Peruvian culinary tradition he lived and breathed during two years in Peru — and tasting menu execution, Oguzhan now brings that rare, world-travelled depth of experience to private tables in Turin and beyond. When he cooks for you, he brings every mile of that journey with him.
