CHEF EMRE BAYRAK
I am a young chef who grew up in Ankara. I completed both my high school and university education in gastronomy. Throughout my academic life, I gained experience by doing internships and working in different restaurants across various cities every summer.
As part of my university internship, I was accepted to Restaurant Kadeau in Copenhagen, where I completed a three-month internship program. During this time, I was introduced to fine dining culture and began to understand this approach in depth. Realizing what being a good chef can truly change became a turning point for me.
For me, fine dining is not just about cooking good food with high-quality ingredients; it is also an approach that has a purpose, can communicate that purpose to the guest, and offers a holistic experience. I observed that what makes these restaurants special is their strong connection to their own culture and their constant desire to evolve.
My next stop was Neolokal. Working as a chef de partie in this kitchen, I explored the roots of Anatolian cuisine more deeply. I experienced how creative and refined dishes can become when combined with global techniques. I continued to develop this exploration at different stops, gaining new knowledge and techniques along the way.
Over time, my perspective on my profession and the kitchen became clearer. Staying connected to my culture, approaching everyday dishes from a different perspective, transforming them into more refined plates without losing their essence, and becoming a bridge between the past and the future by exploring this process together with the people I work with has become my core motivation.
Altemur Orman has become the final destination where all these ideas come to life.
CHEF ATAKAN KOLUMAN
My journey with the culinary profession began in 2013, alongside my university education. The traditional local culinary culture I had the opportunity to observe in rural areas across my country—something I now understand much more deeply—gradually shaped my perspective on cooking. For this reason, I gained experience working in the kitchens of various establishments that embraced a traditional approach.
Anatolia reopened for me the possibilities of what can be achieved through imagination, effort, and intuition, even with limited resources. Whenever there are ancient Anatolian recipes and ingredients—situated at the intersection of geography and culture—exploring the stories behind these dishes has become one of my primary interests.
The experiences I have gained have carried my culinary understanding beyond standard practices, allowing me to develop an intuitive approach to cooking. Therefore, I believe that food is not merely about chopping, cooking, plating, and following recipes.
Together with Altemur Orman, my main goal is to put into practice the culinary philosophy I believe in and to further develop it through new perspectives I will gain.