“I believe in the importance of sourcing fresh, high-quality produce from local farmers and artisans, ensuring that our dishes not only taste exceptional but also support the community and environment.” Chef Osman Sezener, a pioneer of the farm-to-table movement, explains. It is this celebrated culinary philosophy that has assisted in the Izmir-born chef’s skyward trajectory, resulting in prestigious awards and accolades throughout his colourful career, landing him a spot on the list of the best chefs in the world. Here he shares his passion for the culinary arts and reveals what keeps him motivated to stay at the top of his game…
How does it feel to be a part of the esteemed, The Luminary Set and what does this mean to you, personally?
Being a part of The Luminary Set is an incredible honour and a profound recognition of our dedication to culinary excellence. It’s a testament to the hard work and passion of our entire team at KITCHEN. Joining such a distinguished group of world-class restaurants is both humbling and exhilarating. It reinforces our commitment to pushing the boundaries of culinary creativity and offering our guests an extraordinary dining experience.
Which member of The Luminary Set inspires you the most?
Row on 45 with its open kitchen and culinary skills.
What are your first memories of cooking? What influenced you to follow a path in culinary creativity?
My first memories of cooking are deeply rooted in my childhood, spent in the kitchen of my father’s restaurant, Ristorante Pizzeria Venedik, in Izmir. From a young age,
I was captivated. I used to help my dad with simple tasks, watching intently as he and his team crafted delicious dishes with passion and precision. The joy on the faces
of our guests when they enjoyed their meals was incredibly inspiring – and planted the seed for my own culinary journey.
What do you enjoy most about your job and the industry?
What I enjoy most about my job and the culinary industry is the incredible opportunity to be close to culture, people, and the joy of making everyone happy with food. Cooking allows me to connect deeply with diverse cultural traditions and ingredients, enabling me to create dishes that tell a story and celebrate our shared heritage. As mentioned, one of the most rewarding aspects is seeing the smiles and satisfaction on our guests’ faces when they enjoy a meal we’ve prepared. Food has the power to transcend language and cultural barriers, fostering connections and creating lasting memories.
Your Michelin-star restaurant, KITCHEN, is renowned for celebrating the flavours of Turkey. What can visitors expect from the experience and what should we order?
At KITCHEN, visitors can expect a sophisticated culinary experience that beautifully celebrates the rich and diverse flavours of Turkey. In the heart of Bodrum, our restaurant offers not only exquisite cuisine, but also breathtaking views of the stunning coastline with a truly unforgettable dining atmosphere. Our tasting menu is a must-try. This carefully curated menu showcases the best local ingredients, prepared with refined techniques that highlight the essence of Aegean cuisine. Each dish is crafted with passion and precision, reflecting our commitment to storytelling.
As the spearhead of three esteemed establishments, Michelin-star OD Urla, Michelin-star KITCHEN and Michelin-recommended Ristorante Pizzeria Venedik, do these prestigious accolades add to the pressure, or do you use the success to strive for more?
It’s a little stressful of course, but no success comes without discipline and dedication. These prestigious rewards are a testament to the hard work and passion of our entire team. While they do add
a certain level of pressure to maintain and exceed the high standards we’ve set, they also serve as
a tremendous source of motivation and inspiration. At the end of the day, what’s most important is seeing how our visitors enjoy the restaurants.
Their satisfaction and joy are what drive us to continually strive for more, to innovate, and to
push the boundaries.
Has social media impacted the way you present your dishes? If so, how?
Social media hasn’t necessarily changed the way we present our dishes, as our focus has always been on creating visually stunning and delicious food. However, it has significantly impacted how we connect with people all over the world. Through social media, we can engage with food enthusiasts, share our inspiration, and showcase the unique experiences our restaurants offer. It’s a powerful tool for building a community of followers who appreciate and celebrate the culinary arts at OD Urla and KITCHEN.
Having been involved in the culinary industry for several decades, what is the key to staying relevant?
The key to staying relevant in the culinary industry starts with discipline. Consistently upholding high standards and a strong work ethic is essential. Focusing on local ingredients and deeply understanding the culture, roots, and history behind the food we prepare is also crucial. This connection to tradition allows us to create dishes that are authentic and meaningful. Experimentation is another important aspect. Continuously exploring new techniques, flavours, and presentations keeps our offerings fresh and exciting. However, it’s equally important to stay humble no matter what success
we achieve.
How would you describe your culinary identity?
My culinary identity is rooted in cooking sustainable food with local ingredients that are in season, always respecting nature. I believe in the importance of sourcing fresh, high-quality produce from local farmers and artisans, ensuring that our dishes not only taste exceptional but also support the community and environment. This approach allows us to create a menu that reflects the rich flavours and traditions of our region. Through this philosophy, we honour the natural world and deliver an authentic and memorable dining experience to our guests.
And finally, if you invited us round for a home-cooked meal, what are we eating and drinking? And what would you create for me – a vegan?
If you were to join me for a home-cooked meal, you’d be treated to a simple-yet-tasteful artichoke dish with perfectly cooked lamb that reflects the essence of Aegean cuisine. To complement the meal, we’d enjoy a selection of local wines that highlight the region’s rich cultural heritage. For you, as a vegan,
I'd create a special version of the artichoke dish using the best olive oil to bring out its natural flavours.
THE GRILLING...
FIRST DISH YOU REALLY ‘MASTERED’ COOKING? Wood-fire grouper with mussels.
THE BEST ADVICE YOU GIVE ASPIRING CHEFS? Know your roots and have self-discipline.
THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Olive oil, langoustine and morel mushrooms.
BEST CITY TO TRAVEL TO FOR FOOD? Paris.
BARRING YOUR OWN, WHAT’S YOUR FAVOURITE RESTAURANT IN THE WORLD?
I cannot pick just one because there are many that I like. But here are two; Victor’s Fine Dining by Christian Bau in Germany and La Grenouillère by Alexandre Gauthier in France.
WHAT’S THE ONE THING YOU WOULD NEVER EAT? Insects.
WHO HAS INSPIRED YOU MOST THROUGHOUT YOUR CAREER? Enrico Crippa from Piazza Duomo.
FAVOURITE COOKBOOKS? The French Laundry Cookbook and Eleven Madison Park: The Cookbook – for their creativity and presentation.
WHAT’S YOUR MOTTO WHEN IT COMES TO COOKING? Cultural roots give global impact.
