TEAM

Embarking on a remarkable culinary journey that spans continents, he started as a waiter in London. In Bangkok, he met Chef Fatih Tutak, marking the start of their significant collaboration. Chef Ogün Koca's culinary odyssey is a testament to his dedication to excellence, his distinct approach to the art of cooking, and showcases a unique blend of Turkish heritage with global culinary influences.

Commencing his career at the age of 16 in Paris, he has garnered experience across diverse hospitality landscapes within France, Switzerland, Portugal, Hungary, Montenegro, the United Kingdom, Mauritius, and now Turkey. An early exposure to the industry ignited a meticulous attention to detail. Among his career highlights are the instrumental roles played in the pre-opening stages, concept development, and collaborations with esteemed Michelin-starred chefs.

Alperen Duysak was born in Istanbul in 1997. After finishing high school, he decided to pursue university studies while also entering the culinary industry. At the age of 17, following a year-long culinary training, he crossed paths with Chef Ogün Koca in 2016 and worked at Nicole Restaurant and then continued his career at Divan Group, Yeni Lokanta and Mürver Restaurant. He met Chef Fatih Tutak, and his journey with Turk Fatih Tutak began in December 2019. Alperen, who started this journey as a Demi Chef, now continues as the Head Chef at Turk Fatih Tutak.

Cihan’s strategic insight and unwavering commitment to excellence make him a transformative figure in the dynamic world of procurement, steering TURK towards new heights in the industry. With a wealth of experience in various restaurant groups, including other Michelin starred, Cihan is a driving force behind TURK's success. His leadership underscores the pivotal role of building strong relationships with partners and suppliers. He excels in managing quality, cost, and time elements, while also navigating the complexities of the "supplier life cycle" and "supplier selection criteria."