WHO ARE WE?

We are a gastronomy consulting structure offering professional solutions in the fields of restaurant setup, restaurant consulting, kitchen consulting, and menu consulting; from the investment idea to opening day, from kitchen planning to operational management, from menu engineering to cost control.

 

 

At the center of this structure is Chef Ahmet Özdemir, born in 1974 in Gazipaşa, Antalya. Chef Ahmet Özdemir is an international restaurant consultant, kitchen consultant, Ottoman and Turkish cuisine researcher, gastronomy writer, and a representative of culinary culture known by his identity as the “Painter Turkish Chef.”

 

Chef Ahmet Özdemir, a self-taught culinary professional raised through hands-on kitchen work, took on important responsibilities at a very young age in his professional life. At only 19, he served as head chef in a four-star hotel; this early experience provided him with a strong foundation in kitchen management, team organization, menu planning, and professional kitchen discipline.

 

To date, he has taken part in the establishment, opening, concept development, menu creation, kitchen organization, and team training processes of high-budget restaurants, hotels, and private gastronomy businesses across 4 continents and more than 50 countries. This international experience forms the foundation of the consulting services we provide today.

 

In our approach, a restaurant is not merely a business where food is sold. A restaurant is a professional structure where the right investment decision, a strong concept, an efficient kitchen plan, a qualified team, controlled costs, sustainable operations, an effective menu, and guest satisfaction come together within the same system.

 

For this reason, we approach every project not only with the question “what food will be served?” but also with the questions “how will this business be established, how will it be managed, how will it make a profit, and how will it become sustainable?”

 

RESTAURANT SETUP

We offer comprehensive consulting for investors who want to establish a new restaurant, from the project idea to the opening. We treat project planning, concept creation, investment and feasibility assessment, kitchen setup, equipment selection, operational setup, and opening management as an integrated system.

 

A restaurant that is not planned correctly begins to create costs before it even opens. Therefore, at the first stage of investment, the concept, location, target audience, menu structure, kitchen capacity, staffing needs, equipment selection, and business model must be evaluated together. In this process, we aim to reduce the investor’s loss of time, money, and effort.

 

RESTAURANT CONSULTING

For existing restaurants, we provide consulting services in the fields of business management, cost control, sales strategies, franchise brand management, quality management, and performance analysis.

 

The success of a restaurant does not depend only on preparing delicious food. Sales must be read correctly, costs must be controlled, service quality must be maintained, staff performance must be measured, brand language must be strengthened, and the guest experience must be continuously improved. Our restaurant consulting service focuses on identifying the real problems of the business and producing applicable solutions.

 

KITCHEN CONSULTING

We provide professional support in the fields of kitchen consulting, hotel kitchen consulting, kitchen planning, production systems, food safety, staff training, supply management, and efficiency analysis.

 

The kitchen is the heart of the restaurant. A poorly planned kitchen creates loss of time, staff fatigue, product loss, hygiene risks, service disruptions, and high costs. Therefore, kitchen planning should not consider only equipment placement; production flow, storage order, preparation areas, service speed, number of staff, food safety, and the purchasing system must also be considered together.

 

Chef Ahmet Özdemir’s international kitchen experience contributes to the establishment of applicable, efficient, and sustainable systems in restaurant and hotel kitchens of different scales.

 

MENU CONSULTING

We develop business-specific solutions in the fields of menu planning, menu engineering, menu design, menu management, cost analysis, menu analysis, menu consulting, and recipe standardization.

 

The menu is a restaurant’s sales language and profitability map. A properly prepared menu must be suitable for the kitchen’s capacity, target audience, product costs, service speed, brand identity, and sales strategy. For this reason, in menu consulting, we evaluate not only the names of dishes but also recipe gram weights, portion costs, sales prices, product groups, profit margins, and guest preferences together.

 

Through recipe standardization, businesses can establish flavor continuity, cost control, and a production system independent of individual staff members. This allows the restaurant to operate in a professional order without depending on specific people.

 

WHO IS CHEF AHMET ÖZDEMİR?

Chef Ahmet Özdemir is an international kitchen consultant who evaluates the historical depth of Ottoman and Turkish cuisine, Anatolian culinary culture, traditional cooking techniques, and contemporary professional kitchen management together.

 

As the World Goodwill Ambassador of Ottoman and Turkish Cuisine, he researches, writes, explains, and works to make visible once again the great heritage of Turkish cuisine extending from Central Asia to Anatolia, from the Seljuks to the Ottomans, and from the palace to the public table, through contemporary kitchen discipline.

 

In his professional understanding, the kitchen is not merely a place where food is cooked. The kitchen is a special stage where history, art, civilization, labor, aesthetics, craftsmanship, and cultural memory meet on the same plate.

 

Chef Ahmet Özdemir’s identity as the “Painter Turkish Chef” is one of the most important aspects that distinguishes his view of the kitchen. Through his oil painting works, Özdemir brings culinary art together with visual arts; he opened a personal painting exhibition in Belgium consisting of his own paintings and demonstrated a unique professional stance in the fields of cuisine, art, and cultural representation.

 

TOPUZ KEBAB

One of the distinctive works that stands out in Chef Ahmet Özdemir’s professional life is Topuz Kebab. In Turkish war culture, the topuz, also known as bozdoğan and gürz, is a historic weapon. Chef Ahmet Özdemir reinterpreted this historic form in the kitchen and transformed it into a dish.

 

Topuz Kebab is not merely a different form of presentation. It is the transformation of a weapon of war into peace, sharing, and cultural memory at the table. In this respect, Topuz Kebab is a special example of Chef Ahmet Özdemir’s approach, which treats cuisine together with history, symbolism, flavor, and brand value.

 

VIP ORGANIZATION AND VIP CATERING

We also support our professional kitchen experience with private invitations, protocol meals, distinguished organizations, and VIP catering services. From menu planning to presentation, from product selection to service order, we plan every detail in accordance with the identity of the organization.

 

In private events, the aim is not only to serve food; it is to create a gastronomy experience suitable for the level of the event, the guest profile, and corporate expectations.

 

PRESS COVERAGE AND VIDEOS

The content prepared by Chef Ahmet Özdemir on gastronomy, Turkish cuisine, Ottoman cuisine, Topuz Kebab, kitchen consulting, and cultural culinary studies appears in print and digital media, video works, and various publications.

 

These contents are not only a promotional archive; they are also a memory work dedicated to culinary culture, professional knowledge sharing, and the promotion of Turkish gastronomy to the world.

 

WHY US?

Because we see a restaurant not merely as a business that needs to be opened, but as a system that needs to be established correctly.

 

Because we evaluate the kitchen not merely as an area where food is produced, but as a professional center where cost, quality, speed, hygiene, team, and brand value are managed.

 

Because we accept the menu not merely as a food list, but as the strongest tool of sales, profitability, brand language, and guest experience.

 

Because Chef Ahmet Özdemir’s experience across 4 continents and more than 50 countries, high-budget restaurant and hotel projects, Ottoman and Turkish cuisine research, international consulting background, and original brand works give this consulting structure a strong professional foundation.

 

We are a consulting brand that produces experience, systems, and solutions for investors who want to establish a restaurant, develop their existing restaurant, professionalize their kitchen, strengthen their menu, control their costs, and grow their brand.

 

CONTACT

Email: akdenizsef@gmail.com

Web: www.restorankurulumu.com

Web: www.hasascibasiahmetozdemir.com

Web: www.gastronomyconsultation.com

Web: www.topuzkebab.com