Kadir Konuk
Passionate chef
About the Chef
Chef with more than 22 years experience. Cooking is a passion and religion. What started as a Saturday job working for the family business, has turned into a great career, working primarily in 5 star hotels including the U.S and travelling South East Asia to gain inspiration and a better idea and feel for flavors. He has...... Chef with more than 22 years experience. Cooking is a passion and religion. What started as a Saturday job working for the family business, has turned into a great career, working primarily in 5 star hotels including the U.S and travelling South East Asia to gain inspiration and a better idea and feel for flavors. He has a vast amount of experience and versatility. He can cook a delicate meal for 2, a fun dinner party for 20 or an event for 200. His work ethos is the guest always comes first and must be pleased. He is a great listener, and is keen to interact with the client and will do his up most to keep his client happy and relaxed. His great satisfaction from cooking is striving to keep his clients palate amused and refreshed. His background is Turkish/Cypriot and he adores using Asian herbs and spices, and marrying sweet and savory flavors together and combining hot and cold textures. His style is light, fresh and honest cooking with a mix of east meets west. Lemongrass, ginger, lime leaf, cardamom, star anise, pomegranate are a few of the ingredients He adores to use, and can adapt to many cuisines but east meets west is his favorite. Read all Hide
Location
London, United Kingdom +15 km
Spoken Languages
English, Türkçe
Cuisine type
Vegetarian, Gluten-Free, Gastronomic, French, British, Mediterranean
The Chef in 5 questions & answers...
The Chef Kadir Konuk in 5 questions
Describe your cooking style !
Modern, light, healthy and full flavored. I like to cook everything from start to finish and to manipulate the product to extract the fullest flavor.
What is your signature dish?
Lamb 5 ways. A delicate dish consisting of Shepherd's Pie in a mini dish, confit shoulder, cannon, sweetbreads and a kofte. This is served with Jerusalem artichoke puree, fresh peas & shallots and tender broccoli, jus served on the side
What are your favourite 3 ingredients and why ?
Maldon sea salt - The soft crunchy flakes give fresh intensity of flavour, while the minerals in the salt enhance the dish. I only use Maldon sea salt for cooking. a sprinkle of htis on a grilled piece of meat or fish is priceless.
Lemongrass - I really like the sweet, lemony scent, which is milder far less sour than lemons. Delicate aroma gives great depth to broths and soups.
Apples - Versatile, great depth of flavours and texture. Fantastic fruit to utilise for sweet and savoury cooking.
Why are you a private Chef ?
Cooking is my passion and I enjoy sharing my culinary delights with like minded people
Describe your most memorable event
I have had so many but to choose one is difficult. The one event that stands out was when I was working in Florida and the hotel I was working for at the time was involved in an event called '50 Best Hotels and Restaurants' in Dade County, Miami.
