Chef Ali Ersin Mikyas
Chef At Home In Lisboa
I'd like to talk about myself and my dear wife, Bilge. We met in 2013 while studying at the Law Faculty in Istanbul. Five years ago, we left our careers as lawyers and started culinary school in Istanbul, me in cooking, Bilge in baking and pastry. We've always enjoyed hosting people and sharing life, and we've seen that the more we share, the happier we are, and our table grows richer.
After graduating from culinary school, we started working on different diets at the Vegan Retreat Center in Turkey. Then, we decided to embark on a journey to learn new cuisines and introduce traditional Turkish cuisine to the places we visited. In 2022, we started working at the Michelin-starred William Restaurant in Madeira Island. Then specialized on pizza in Italy, we continued our work in Torres Vedras in 2023. Currently, we work as private chefs in different concepts focusing on traditional Turkish cuisine, Mediterranean cuisines, vegan cooking and some fusions.
More about me
For me, cooking is...
managing chemical and physical changes of the ingredients and using all senses for flavor harmony and emotional impact.
I learned to cook at...
American Hospitality Academy,USLA Cooking School,Karakaya Retreat Center,William Restaurant,Reid’s Palace,Villa Cipriani,Noah Surf House,Brilhante.
A cooking secret...
is to be aware, to pay attention and to be patient.
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