Chef Ali Ersin Mikyas
Chef At Home in Lisboa
Get to know me better
Calm and curious person.
I've been very interested in cooking since childhood, like everyone I know in my family. I started taking on the responsibility of barbecuing for the family at a very young age. That's why, after the age of 30, I gave up my law career to pursue intensive culinary training in Türkiye with my wife, Bilge.
Afterwards, we worked at a retreat center, where we learned vegan cooking and had the chance to develop our creativity. Later, we went to Madeira and discovered fine dining techniques and the island's unique flavors at Reid's Palace William Restaurant. Following that, I spent three years as a freelance chef in and around Lisbon, sometimes with my wife, sometimes alone, participating in cultural events, pop ups as a chef and working as a private chef.
Generally, I have a relaxed presentation style. I make dishes with high flavor levels and balanced contrasts. I don't stick too closely to recipes. I'm naturally familiar with Turkish culinary techniques and spice usage. I enjoy cooking in nature over an open fire, in a wood oven, and using garden produce for freestyle cooking. Besides that, I'm good at Italian cuisine with a pizza dough recipe that ferments for four days and also handmade pasta. Japanese, Thai, and Mexican cuisines are some of the cuisines that inspire me. I make desserts with balanced sugar levels and fruits, and also I make perfect baklava.
I can make any adjustments to suit individual needs. I adapt to all dietary needs and work comfortably with premium ingredients.
More about me
For me, cooking is...
a nice flow and managing the transformation of the ingredients and using every sense to reach flavor harmony and emotional impact, big social unifier.
I learned to cook at...
Home first then Usla Istanbul Cooking School, Karakaya Retreat Center, William Restaurant, Reid’s Palace, Villa Cipriani, Noah Surf House.
A cooking secret...
is always being in the moment.
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