The Art of Taste: Chef Okan Ozturk’s Journey to Terra

In the heart of Türkiye, nestled between misty forests and rugged mountains, lies Bolu, a town steeped in culinary legend. For centuries, Bolu has been the birthplace of Türkiye’s most esteemed chefs who were selected to serve in the imperial kitchens of the Ottoman Empire, crafting dishes fit for sultans and shaping the very foundation of Turkish gastronomy. The artistry of Bolu’s culinary masters became synonymous with precision, discipline, and an unrelenting pursuit of excellence, setting a gold standard that still resonates today.

It was in this extraordinary environment that Executive Chef Okan Ozturk developed his deep connection to food. Unlike many who stumble into the profession, his decision to become a chef was a calling rather than a career choice - a path guided by his fascination with flavors, techniques, and the power of a well-crafted dish to tell a story. His culinary journey has taken him from the traditions of his homeland to the innovation of modern fine dining, refining his skills in world-class kitchens and shaping a philosophy that blends authenticity with contemporary artistry.

Now, after years of honing his craft in Michelin-starred establishments and pushing the boundaries of contemporary cuisine, Chef Ozturk takes on his most ambitious project yet - Terra Contemporary Italian Restaurant in Phuket. Terra is not just a restaurant - it is a statement of craftsmanship, where seasonal ingredients, meticulous techniques, and bold creativity redefine the Italian dining experience in Thailand. With each dish, he pays homage to his roots while pushing the boundaries of what fine dining can be.

In this exclusive interview, Chef Ozturk shares his inspirations, his vision for Terra, and why this restaurant represents a defining milestone in his culinary journey.

Was your decision to become a chef conscious or did you fall into it?

My decision to become a chef was a deliberate one, driven by the inspiration rooted in my own DNA. My culinary journey began at birth in Bolu, a city in Türkiye renowned for its distinguished chefs. Coming from a family with a rich lineage of culinary experts, my passion for the culinary arts was nurtured from an early age.

Who was your biggest influences to embrace a cooking career?

Without a doubt, my biggest inspiration is my mother. I believe that every great achievement starts with a strong mindset. Thanks to the resilience and determination I learned from her, I have been able to make the right decisions throughout my career and continue to do so.

What are some emerging food trends that you’re noticing?

It is important to stay updated with new trends, but I believe we can also learn and benefit from past trends and experiences. Rather than simply following the latest movements, every chef develops their own style, and incorporating subtle changes can be just as valuable. When it comes to new trends, I believe that using a single ingredient in multiple ways within a dish adds depth and creativity. For example, in our new menu, we are featuring quince in three different forms— as a crumble, as a fresh element, and as a chutney— to complement our new pigeon dish. This approach allows us to extract three distinct yet harmonious flavors from a single ingredient, enhancing the overall dining experience.

What’s an emerging ingredient that you’re using a lot of these days?

My priority is always to use seasonal products. I particularly enjoy incorporating seasonal fruits into starters, hot appetizers, and main courses to enhance depth and freshness in dishes.

How easy or difficult is it to find the right ingredients for your cuisine in Phuket?

The availability of ingredients depends on location. Compared to a restaurant in the Caribbean, we are fortunate to be in Phuket. While sourcing imported products from Europe can take about a week, with proper planning, it is entirely possible to create a fresh and seasonal menu.

What would you cook at home if you were just making a laid-back dinner?

I prefer lighter meals in the evening, often preparing a simple yet flavorful dish with seasonal vegetables and seafood. For instance, as fresh pea season is here, I would cook green peas risotto-style, slowly simmered with stock, finished with butter and Parmigiano cheese, and served with seabass or sole.

What’s the difference between being an Executive Chef in Turkiye and Phuket?

Culinary as a Universal Language. Some may see working in different countries as a challenge, but I believe it’s all about perspective. Cuisine is a universal language. No matter where we live and what language we speak, chefs share the same passion and craft. If you embrace the differences, everything becomes an opportunity to learn and grow.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

I enjoy using local ingredients in the menu because guests appreciate seeing elements of their own culture reflected in the dishes. Additionally, working with regional products often sparks new creative ideas.

How is people’s relationship with food different between Turkiye and Thailand?

Everything is different because we are talking about two very different cultures Food is deeply connected to geography and history, shaping culinary traditions and dining habits. Every culture is unique, and these differences make cuisine an exciting and ever-evolving field.

Is there one dish that sums up your style?

Every restaurant I’ve worked in has had one or two signature dishes. At Terra, our signature dish is Langoustine & Shellfish Emulsion—the only dish that remains unchanged on our evolving seasonal menu.

Do you try out dishes on your family or friends?

To be honest, I am quite selective when it comes to new dishes. If I truly like a dish, I am confident that our guests will enjoy it as well. In a way, my high standards help ensure a broader appeal.

How often do you change the menu at TERRA Restaurant?

We refresh our menu every three months to highlight the best seasonal ingredients and keep the dining experience exciting.

Do you serve vegetarian dishes?

Yes, we offer two dedicated vegetarian tasting menus—one with five courses and another with three courses.

What are your customers most frequently requested dish?

All our dishes are well-received, as they are carefully crafted to offer a balance of flavors, textures, and presentation.

What do you think the most important qualities are in a young chef?

The foundation for success in this industry is determination, discipline, and the ability to work under pressure. Passion is essential, but natural talent also plays a role in mastering the craft.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

One of the best examples of success in the culinary world is a chef who started with a single kitchen and grew into owning multiple Michelin-starred restaurants. I have immense respect for such achievements.

Can you name some famous people you have cooked for?

I’ve cooked for many famous individuals, but one of my most special experiences was with tennis champion Andy Murray. We didn’t just cook for him—we cooked together and then shared the meal during the Mubadala Championship in Abu Dhabi. That experience was truly unforgettable.

What’s the one cooking tool that a Chef should not be without?

I prefer high-quality Japanese knives because precise preparation and cutting techniques are essential to respecting the ingredients.

What's the best advice you've ever been given?

Always be fair. Right and wrong should not change depending on the environment or the people involved. Staying true to this principle is not always easy, but it is necessary.

What’s are your favorite restaurants in Phuket?

I don’t have one specific favorite restaurant. Phuket is rich in culinary diversity, and I enjoy exploring different places whenever I have the opportunity.

Your favorite holiday destination?

Since I have been working outside of Türkiye for a long time, I miss my home country. For me, Türkiye remains the best holiday destination.

What’s next for you (plans, dreams, …)?

At the moment, I have no specific future plans beyond Terra. From the very first moment I learned about this project, I felt deeply excited and inspired. Right now, my full focus and dedication are on Terra Contemporary Italian Restaurant in Phuket.