Chef Oscar Taskiran

Chef At Home In El Cerrito

Cooking has always been my greatest passion. It’s more than just a job to me—it’s an art and a way of life. My journey in the culinary world began at the prestigious Culinary Institute of America, where I developed a strong foundation in skills and techniques that I continue to build upon every day.

Seeking to expand my culinary expertise, I traveled to Italy and Spain, where I immersed myself in their rich culinary traditions. During my time there, I also earned sommelier certifications, which deepened my understanding of wine pairings and how to craft seamless dining experiences that engage all the senses.

With over 8 years of experience in the food industry, I’ve honed my skills and continuously strive to better myself. I’m driven, ambitious, and dedicated to my craft, always challenging myself to reach new heights. My dream is to open my own restaurant and earn 3 Michelin stars, a goal I’m working towards with passion and determination.

Every day, I focus on delivering flavorful, innovative dishes that create memorable experiences. It would be an honor to share my culinary creations with you and bring exceptional meals to your table that leave a lasting impression.

For me, cooking is...

Peaceful, A world full of possibilities, New flavors, New textures.

I learned to cook at...

My culinary journey began in my family kitchen and was further shaped at the Culinary Institute of America

A cooking secret...

Staying focused and always cooking with the best ingredients. Great attention to details.

My menus

Mediterranean Inspired Menu

STARTER

Choose 1 dish

• Tantuni Crostini: Turkish wok-pan-cooked ground beef, tomato, pepper, and onion. (DF)

• Lentil Balls: Crunchy lettuce, fried capers, pomegranate molasses. (GF, V)

• Fried Polenta: Muhammara, walnut, pomegranate molasses. (VG)

• Fried Oyster Kebab: Fried oyster served in the shell, isot tatator sauce, kimchi. (DF)

• Vegan Tartare Taco: Ground brown bulgur, sun-dried pepper paste, isot pomegranate syrup, lavash taco. (V)

• Pan-Seared Halloumi: Spicy honey, dried apricot gel. (VG, GF)

• Cigar Börek: Turkish fried spring roll filled with spinach and feta, sweet chili sauce. (VG)

• Cristal Bread Steak Tartare: With isot aioli, scallions

• Zucchini Fritters: With carrot labneh dipping sauce

• Stuffed Baby Peppers: Sweet mini peppers filled with labneh, za'atar, and caramelized onions. (VG, GF)

• Smoked Trout Blinis: Mini buckwheat pancakes topped with smoked trout mousse and pickled red onions

• Mini Crab Kofta: Spiced crab meatballs with a hint of harissa, served with lemon aioli

Cold Yoghurt soup: barley, dry mint, red chili oil

FIRST COURSE

Choose 1 dish

Roasted Cauliflower Sumac chimichurri, crispy chickpeas, lemon-labneh sauce, toasted sesame

King prawns: Harissa Chili sauce, zuchini thatziki, fresh mint, lime

• Spanish Octopus Charred tomato salsa, Japanese eggplant salad, Urfa chili aioli

• Calamari Erişte Thin sliced calamari, pear couscous, homemade dried Turkish sujuk, urfa chili oil, Parmigiano Reggiano, fresh herbs

•Mediteranean Meatballs Creamy ricotta, homemade tomato-basil sauce, braised greens, Meyer lemon, cumin

• Dream of Beets VG Slow-roasted beets, goat cheese mousse, tabbouleh, pineapple, pickled golden raisins, walnuts crumble, arugula

• Turkish Tartare Sundried pepper paste, isot aioli, pomegranate molasses, finely minced raw beef, brown fine bulgur, little gem lettuce, Lavash

• Piyaz GF V Turkish-style white bean stew with finger potato, curly kale, sundried tomato, ladolemono , mint oil

• Little Gem VG GF Fresh ricotta, buttermilk dressing, avacado puree, walnut crumble, radish, fresh herbs

• Tomato Watermelon Salad with watermelon raspberry gaspacho Compressed Watermelon, Cherry Tomatoes, Persian cucumber, raspberry, feta cheese crumble

MAIN COURSE

Choose 1 dish

• Aged Ribeye Steak Sunchoke purée, spring onion, bone marrow jus, asparagus

• Halibut Miso beurre blanc, squash sinkonta, sautéed leeks, fresh herbs

• Pistachio & Herb-Crusted Lamb Chops Fresh herbs potato purée, isot lamb reduction, root vegetables, zaatar

• Mediterranean Sea Bass Olive oil braised fennel, green apple, citrus sauce, crispy capers, Aleppo chili oil

DESSERT

Choose 1 dish

• Chocolate Lava Cake Cinnamon ice cream, hazelnut, tahini, salted caramel, Turkish coffee chocolate sauce

• Lemon Olive Oil Cake Meyer lemon curd, fresh berries, mascarpone mousse, lemon sorbet

• Pistachio Baklava Mascarpone mousse, date, rose water-coconut milk syrup, pistachio ice cream

Viva Italia

STARTER

Choose 3 dishes

• Asparagus Arancini: Crispy risotto balls with asparagus and Parmesan, served with lemon aioli. (VG)

• Wild Mushroom Bruschetta: Toasted baguette topped with sautéed wild mushrooms, garlic, and fresh thyme. (VG)

• Steak Tartare: Served in a nori chip cone with isot aioli

• Cristal Bread Tuna Tartare: Delicate tuna tartare on crispy cristal bread, topped with microgreens

• Truffle Croquette: Golden, crispy croquettes infused with truffle essence, served with garlic aioli

• Caprese Skewers: Cherry tomatoes, fresh mozzarella balls, and basil leaves drizzled with balsamic glaze, served on skewers. (VG, GF)

• Arancini di Riso: Crispy risotto balls stuffed with mozzarella, served with marinara sauce for dipping. (VG)

• Bruschetta al Pomodoro: Toasted ciabatta topped with diced tomatoes, garlic, basil, and a hint of balsamic reduction. (VG)

• Ricotta and Spinach Stuffed Mushrooms: Portobello mushroom caps filled with creamy ricotta, sautéed spinach, and garlic, baked until golden. (VG, GF)

• Polenta Bites with Mushroom Ragu: Grilled polenta squares topped with savory wild mushroom and truffle oil ragu. (VG, GF)

• Frittata Bites: Mini Italian omelets with roasted vegetables, Parmesan, and fresh herbs, served at room temperature. (VG, GF)

• Zucchini Fritters with Mascarpone Mousse: Lightly fried zucchini fritters, served with a creamy mascarpone mousse

• Mozzarella Baked French Onion Crostini: Caramelized onions with melted mozzarella on toasted baguette slices

FIRST COURSE

Choose 1 dish

Tagliatelle al Limone: Fresh tagliatelle, Clams with a creamy lemon and Parmesan sauce

• Burrata Fresca with Strawberry Gazpacho: Creamy burrata, strawberry, heirloom tomato, preserved citrus vinaigrette, basil oil, toasted lemon bread crumble

• Snapper Crudo Elegante: Delicate hamachi, vibrant local citrus, shaved fennel, blackberry, extra virgin olive oil, green olives

• Charred Little Gem: Endive, mascarpone yogurt, Meyer lemon, hazelnut crumble, turnip, sourdough

• Beet Carpaccio: Goat cheese mousse, pickled golden raisins, pomegranate, arugula, mango, citrus segments

• Creamy Tuscan Garlic Soup: Silky garlic soup topped with crispy shallots and fried sage

• Tuscan-Style Meatballs: Tender Italian meatballs, creamy ricotta, slow-simmered tomato-basil sauce, braised greens, bright Meyer lemon

• Truffle Ricotta Ravioli: Ricotta fonduta, truffle oil, spinach soffritto, cherry tomatoes, butter sauce, Parmigiano Reggiano. (VG)

• Royal King Prawns: Succulent king prawns, luxurious champagne cream sauce, earthy maitake mushrooms, Urfa chili oil, crushed walnuts, focaccia bread

• Spanish Octopus: Tender octopus, baby potatoes, chimichurri, mustard greens. (GF)

• Roasted Squid: Parsley sauce, squid ink sauce, crispy sunchoke, sunchoke purée. (GF)

• Olive Oil Braised Artichoke: Baby purple potatoes, Italian beans, orange sauce, dill oil. (V)

• Lemon Clam Spaghetti: Lemon-Urfa chili cream sauce, chives, white wine, parsley oil, lemon bread crumble

MAIN COURSE

Choose 1 dish

Ollo alla Diavola: Grilled spiced chicken served with roasted potatoes and garlic spinach

Branzino al Forno: Oven-roasted sea bass with lemon, rosemary, and olive oil, served with sautéed vegetables

Bistecca Fiorentina: Tuscan-style Ribeye steak with grilled seasonal vegetables and a red wine reduction

• Golden-Seared King Salmon: Perfectly cooked salmon, beurre blanc sauce, parsnip purée, summer zuchini

• Prime Ribeye Steak: Creamy polenta, sautéed wild mushrooms, Brussels sprouts, Aleppo pepper oil, luscious beef jus

O Ratatouille: Roasted winter vegetables, slow-cooked in homemade tomato sauce with roasted garlic potato purée

DESSERT

Choose 1 dish

Tiramisu: Classic Italian dessert with mascarpone, espresso, and cocoa

• Citrus-Kissed Chocolate Mousse: Decadent chocolate mousse, zesty lemon curd, fresh citrus segments, berry sorbet, dark chocolate sauce, toasted hazelnut, raspberry sorbet

• Pavlova Rice Pudding: Lime meringue, creamy rice pudding, salted caramel drizzle, crushed pistachios, Medjool dates, vanilla ice cream

• Panna Cotta: Coconut panna cotta, raspberry sauce, lemon sorbet, fresh berries, walnut

Omakase Experience by Chef Ozcan and His Team

STARTER

Choose 2 dishes

Tuna Tartare Cone – Yuzu avocado mousse, sesame miso cone

Chilled Edamame with Smoked Sea Salt – Warm or chilled, house blend togarashi

Salmon Belly Nigiri – Lightly torched, citrus soy glaze

Mini Wagyu Sliders – Shiso aioli, sweet soy onions, brioche

Miso soup shots

Crispy Rice with Spicy Tuna – Jalapeño, eel sauce

Seaweed Salad Tartlet – Sesame vinaigrette, puffed rice shell

Filet Mignon Tataki – Truffle ponzu, daikon, chive

FIRST COURSE

Choose 1 dish

Hamachi Carpaccio – Yuzu kosho, crispy garlic, micro greens

Tempura Zucchini Blossoms – Yuba, mushroom, dashi soy

Shiitake Chicken Gyoza – Ponzu dipping sauce, scallion oil

Seared Scallop with White Miso – Miso beurre blanc, furikake crunch

Nigiri Trio: Tuna , Salmon Belly, Thai Snapper with pickled ginger and wasabi

MAIN COURSE

Choose 1 dish

Miso Black Cod – Caramelized saikyo miso glaze, pickled daikon

Japanese A5 Wagyu – Wasabi soy jus, potato purée, seasonal greens + $30 per person

Katsu Curry Chicken – Crispy panko chicken thigh, Japanese curry, steamed rice

Oy-Glazed Duck Breast – Roasted eggplant, plum sauce, crispy shallots

Korean BBQ New York Steak- Caramelized bok choy, crispy ginger rice

DESSERT

Choose 1 dish

Matcha Tiramisu – Layered sponge, mascarpone cream, matcha dust

Yuzu Cheesecake – Citrus glaze, sesame crust

Black Sesame Panna Cotta – Ginger syrup, sesame brittle