From Kitchen to Table: Let's Be Frank - Gökhan Demirbaşçı

"What defines a chef is not merely their signature; it is the standards they set, the team culture they cultivate, and the sustainable success they leave behind."

1. People & Team

What do you think is the biggest problem in the gastronomy industry that everyone knows about but doesn't openly talk about?

The most talked-about, yet rarely discussed, problem in the gastronomy sector is the rise of unqualified individuals and the silencing of true masters. This situation both discourages young chefs and damages the prestige of the profession. Sustainable success is impossible in an environment where hard work and discipline are not valued in the kitchen.

Is it harder to be a good chef, or to build and manage a good team?

Being a good chef today is certainly difficult, but building a good team is an even bigger challenge. Because a chef's vision and knowledge alone are not enough; finding a team in the kitchen that shares the same discipline, loyalty, and professional ethics has become almost impossible. A chef's true strength lies in their ability to build a team that shares their vision.

What changes do you think need to happen for the sector to become more sustainable?

For this to become sustainable, the education system and professional ethics must be rebuilt. The words of experienced professionals must be valued, and young people must be guided by positive role models. Otherwise, the sector will progress with short-term solutions but lose the future.

"Success lies not in the medals won, but in the ability to return to the kitchen each day with the same level of discipline."

2. Product & Quality

In gastronomy today, is it more difficult to maintain quality or to cope with rising costs?

Today, the biggest challenge in gastronomy is managing costs. Finding quality ingredients is possible, but cost pressure ties the chef's hands. Especially in kitchens operating with a zero-waste approach, sustainability cannot be achieved unless cost management is combined with creativity.

In this era dominated by social media, do you think good content or truly good food is the winner?

While social media seems to be winning over food trends, true flavor is always revealed at the dinner table. Photo shoots might attract attention for a while, but what lasts is the food that leaves a lasting impression on the palate. A chef's reputation is measured not by social media, but by genuine flavor.

What details give away a restaurant the quickest on your first visit?

The first thing that reveals a restaurant's kitchen on a visit is the freshness of the ingredients and the orderliness of the kitchen. No matter how fancy the dishes are, if the ingredients are stale or the kitchen lacks discipline, the customer will sense it immediately.

"Being a chef is not just about cooking; it is about building culture."

3. Experience & Customer

Do people come to restaurants today to actually eat, or to capture a photo to share on social media?

Today, many customers go to restaurants to take photos. But the real experience is still in the taste of the food. A photo leaves a memory, but taste creates a lasting impression. When the chef's effort leaves a permanent mark on the customer's palate, that's when gastronomy truly gains meaning.

What do you think is the most annoying customer behavior for a chef?

The most upsetting customer behavior for a chef is belittling the work and ignoring the discipline in the kitchen. A dish is not just food; it's a reflection of a vision and effort. Disrespecting this is what bothers the chef the most.

What do you think is the biggest shortcoming in the restaurant experience in Türkiye?

The biggest shortcoming of the restaurant experience in Türkiye is the weakness of the service culture. The food may be good, but the experience is completed by the service. Service is an extension of the kitchen; if the care shown in the kitchen is not transferred to the table, all the effort is incomplete.

"Strong kitchens are built not just with good food, but with vision, leadership, and character."

4. Ecosystem & Connectivity

What do you think is the most misunderstood aspect of the gastronomy industry in society?

The most common misconception within the gastronomy ecosystem in Türkiye is the belief that gastronomy is simply synonymous with "luxury restaurants." However, the roots of gastronomy lie in local cuisine, producers, and culture. This false perception confines the sector's development to a narrow framework.

Where do you think the biggest disconnect occurs between chefs, investors, and brands?

The biggest gap between chefs, investors, and brands is a difference in vision. Investors are profit-oriented, while chefs are focused on flavor and quality. Unless this gap is bridged, it's impossible to talk about shared success.

What steps do you think should be taken to create a stronger and more sustainable gastronomy ecosystem?

For a stronger gastronomic ecosystem, chefs should have a greater voice, producers should be valued, and sustainability should be prioritized. The ecosystem cannot be strengthened without appreciating local products and supporting the chef's efforts.