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
London, United Kingdom +15 km
English, Türkçe
Vegetarian, Gluten-Free, Gastronomic, French, British, Mediterranean
The Chef in 5 questions & answers...STARTER : Chef's famous Vichyssoise soup / MAIN COURSE : Pepper arancini, pepper salsa, basil cress, Parmasen cheese and balsamic reduction / DESSERT : Vanilla pannacotta with blueberries... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Chef's famous Vichyssoise soup
Main course
Pepper arancini, pepper salsa, basil cress, Parmasen cheese and balsamic reduction
Dessert
Vanilla pannacotta with blueberries
STARTER : Fresh salmon cured, citrus, fennel and dill, saffron aioli / MAIN COURSE : Breast of chicken, carrot & cardamom puree, kale & shallots, jus / DESSERT : Lemon crème brulée... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Fresh salmon cured, citrus, fennel and dill, saffron aioli
Main course
Breast of chicken, carrot & cardamom puree, kale & shallots, jus
Dessert
Lemon crème brulée
STARTER : Healthy chicken Caesar salad / MAIN COURSE : Seabass with tender broccoli, flaked almonds, white endive and harissa sauce / DESSERT : Handmade Chocolate mousse... Read more
Service description
The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and does the washing up before leaving
Starter
Healthy chicken Caesar salad
Main course
Seabass with tender broccoli, flaked almonds, white endive and harissa sauce
Dessert
Handmade Chocolate mousse
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.
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
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.
Cooking is my passion and I enjoy sharing my culinary delights with like minded people
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.
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