Turkish chef set to go solo

Chef Mehmet Gök is ready to turn his back on the hotel industry in favour of opening his own business venture but there is just one problem: money.

The Turkish chef, has worked for Four Seasons, albeit in different properties and countries for several years, but now feels ready to go it alone.

"I have the idea and name already and the copyright is ready but I need to find an investor," says Gök, 38.

"Everything is so expensive, but Inshallah, I will have my own restaurant. Someone just needs to put the money up first," he says.

He was speaking to Emirates Business ahead of a press conference yesterday announcing the second edition of Gourmet Abu Dhabi, a food festival that gives diners the opportunity to be served by some of the world's best chefs.

"There are huge Turkish culinary influences in the food of the Arab countries which are a result of a historic context," he says. "[At Gourmet Abu Dhabi] I am looking forward to exploring these links further and perhaps forging new ones."

Gök will take part in a Gastronomic Discovery, a workshop in which chefs share their favourite Middle Eastern dishes, and the Arabian Feast at the Shangri-La Hotel, Qaryat Al Beri, one of the festival's main events.

It is the dream of many a chef to have their own restaurant but Gök has not rushed the process.

Having started his career at Four Seasons Istanbul, Turkey, the executive chef – the only national to be in such a job in the capital – is in no hurry to leave.

He has had posts around the world with the company, enjoying posts in Cairo, London and the West Indies before returning to his home country, but nevertheless is keen to pursue a venture that will put his own name above the door.

"It's the only reason I will leave Four Seasons because I've been very happy here. The working culture is very strong and that's very important for a young chef like me. Having a company look after you and moving around the world means the learning process never ends," he says.

Hailing from a family of chefs, food is in his genes but Gök says much of his success is down to his work ethic.

"As the only Turkish chef, I'm a good example that if you have the desire and confidence to do it, you can but you have to work hard to get there. If you have money you can open a hotel but you can't buy culture," he says.

He is also an advocate of both using seasonal ingredients so produce is at its freshest and supporting local suppliers rather than buying from abroad to create modern Turkish cuisine.

"You can order anything anywhere in the world if you have the money but you are supposed to consume food when it's in season so we work ahead to plan the menu around this as you need to know what your customer needs and give it to them," he says.

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