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.