Private Chef Serhan Hasdemir

I am a cook with Biology and Food Science degrees being amazed by interrelation between science and my previous hobby and current ten years of profession cooking. I see food as a sort of channel to rethink about one’s self, surroundings and their dynamic interactions. Although my area of focus is diverse, I am drawn to experimenting with a variety of culinary techniques and products. While doing so, my curiosity is mostly shaped by the problems and issues related to sustainability of food from production to consumption. I approach sustainability with an humble old-school kitchen attitude, honoring the skills and experiences which are yet to be discovered.

For me, cooking is...

a way of self expression and communication.

I learned to cook at...

Nicole Restaurant, Istanbul.

A cooking secret...

is to be able to play with your senses through food..

My menus

Feel the Summer Vibes through a Magical Culinary Journey

STARTER

All inclusive

Invasive Fish Soup Shot, Endemic Sourdough Bread

FIRST COURSE

All inclusive

Confit Artichoke, Carrot Puree with Star Anise, Cucumber, Lemon Salsa, Tarragon

Broccolini, Brown Butter, Salted Anchovies, Currants, Pine Nut, Kargı Cheese*, Flowers (*A traditional Anatolian Cheese aged in goat skin)

MAIN COURSE

All inclusive

Amberjack Crudo, Asparagus, Aegean Herbs, Ajo Blanco

DESSERT

All inclusive

Rose Scented Vegan Whipped Cream*, Semolina Crackers, Berry Gel, Pistacchio (*Whipped cream is made with root of Baby’s Breath plant - Prepare yourself for the Culinary Alchemy! )

Mediterranean with Surprisingly Vibrant Aromas

STARTER

All inclusive

Jerusalem Artichoke Soup, İsot* Oil (*traditional spice made with drying and grounding İsot Peppers, an Ark of Taste product listed by Slow Food)

FIRST COURSE

All inclusive

Fennel, Home-made Fresh Buffalo Cheese, Blood Orange, Salsa Verde

Beef Tounge, Capers, Red Onion Jam, Sourdough Pişi*, Watercress ( *fried and puffed sourdough commonly consumed during breakfast traditionally with a sourdough twist )

MAIN COURSE

All inclusive

Saddle of Lamb, Firik Bulghur*, Cibes**, Lamb Jus (*Cracked wheat with a smoky aroma profile due to its characteristic production process, **Local Aegean Plant with a cabbage-like flavor but a lot more savory )

DESSERT

All inclusive

Chocolate Cremeux, Baklava Crisps, Chestnut, Pomegranate Molasses

Anatolian Ingredients with Funky & Modern Twists

STARTER

All inclusive

Beetroot, Niğde Mavisi* Cheese, Jerusalem Artichoke Crisps, Blood Orange Vinaigrette

FIRST COURSE

All inclusive

Oxtail İçli Köfte*, Antakya Salted Yoghurt (*Stuffed Meatball)

MAIN COURSE

All inclusive