Ahmet Guzelyagdoken

Cook, Restaurateur,Artisan,Author

Ahmet grew up in a pastoral environment dominated by olive tree and fig trees  and comes from an agro-business family who still to this day produces olive oil and cheese. He was inspired by and learned from his mother who was a great cook. His love of food and cooking is embedded in his local roots in the Aegean. He has been heavily involved in the culinary life of Izmir and culinary events in the rest of Turkey. He promotes local cuisine and small and large restaurants in Izmir and around Izmir by leading the Izmir Gourmet Guide project that has an annual award ceremony and publishes a culinary guide. He teaches local coastal Aegean cuisine at Izmir University of Economics and is a practicing chef at his own restaurant Balmumu (Honey Comb) in Izmir where he aims to revive forgotten local food.