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Emotion and Inspiration in the Kitchen

Childhood Memories and Grandmother's Love: Chef Atakan Özen mentions that the person he would most wish to have by his side in the kitchen today is his late grandmother.
An Unforgettable Flavor: He shares that the aroma of the minced meat and potato dish his grandmother used to cook in his childhood is still fresh in his memory, emphasizing that behind that simple-looking plate lay love, effort, and a life shared.
A Fine Dining Interpretation: If given the chance, he states that he would re-imagine that same dish using the same ingredients as a modern fine-dining plate to present to her—as a gesture of respect, gratitude, and a nod to his roots.

Habits Rooted in the Past: He explains that the emphasis on naturalness seen in projects like Tola and Yirmi Bir Masa stems from his childhood, where consuming self-produced, natural food shaped his current culinary philosophy.
Sourcing and Trust: He shares that he grew up with a tradition where vegetables and fruits came from their own fields, dairy products from neighboring village women, meat and poultry from their own farm/coop, and seafood strictly from trusted fishermen.
Guiding Principles: He notes that this system based on trust and naturalness guides his current practices of building strong bonds with local producers and strictly using seasonal ingredients.