Turkish dumplings with garlic yogurt and chili butter sit comfortably in my repertoire alongside scallop crudo with ponzu. My cooking draws on the Mediterranean and Japan, bringing together the flavors of one and the techniques of the other. That relationship gives my private menus their character.

I was born in Turkey and trained at a culinary institute in Istanbul. My career has included leading roles at Zuma in New York and Miami, Amavi, and Rotisserie Georgette. I founded The House of Alp to carry that experience into private dining, events, and culinary partnerships.

For each booking, I develop the menu around the people eating it. I work with vegetarian, vegan, pescatarian, kosher, halal, and allergy-specific requests. The ingredients change with the season, while the experience remains personal to the table.