Private Chef Experience

Service Description

Michael Mannai Bio Coming from the United States I have settled in Istanbul with over 20 years of culinary experience under my belt, including at Michelin-star restaurants such as Eleven Madison Park, Nomad Hotel, Gabriel Kreuther, The Musket Room, and along with other notable names such as David Burke, and Danny Meyer. Along the way, I have also found myself enjoying cooking at a National Geographic Wilderness lodge in Alaska, in private homes, and mega yachts. Now that I am in Turkey researching the rich culture and food as well as the history, I have developed a style that combines past and present, joining the New Anatolian cuisine movement which is revolutionizing how Turkish cuisine is enjoyed. I focus on local ingredients and all handmade products, ferments, cures, etc. Echoing the East meets West tradition of Turkish culinary history brought by many peoples and cultures, I use traditional and ancient ingredients and methods combined with modern techniques to give you a unique and contemporary Mediterranean dining experience. WINTER MENU* *Because I am working closely with local producers and utilizing onerous ancient methods such as curing and fermentation there may be slight changes to menus based on product availability and seasonality. DINNER New Anatolian Tasting Menu A winter tasting menu inspired by classic and hearty flavors presented in a modern and creative tasting style. Whole wheat organic sour dough bread Trabzon butter with sumac, Sea salt from Kekova Cured Black Sea Bonito Marinated anchovy, pickled mustard seed, chiles, lemon Braised Sucuk Celeriac puree, tomato cider, parsley slow cooked lamb neck Stewed white bean and kale, mint gremolata, yogurt. Candied pumpkin Pumpkin hibiscus syrup, Tahini tuile, pumpkin lemon pudding, toasted walnut. New Anatolian Vegetarian Tasting Whole wheat organic sour dough bread Trabzon butter with sumac, Sea salt from Kekova Roasted carrot and red lentil hummus Za’atar, pickles, lavash crackers Salt roasted beetroot Purslane, whipped mint yogurt, unripe grape, toasted hazelnut Aubergine, pepper, and courgette dolma Bulgur, tomato, sumac chimichurri, leblebi Candied pumpkin Pumpkin hibiscus syrup, Tahini tuile, pumpkin lemon pudding, toasted walnut

Contact Details

• Müeyyedzade, Lüleci Hendek Caddesi No:62, Beyoğlu/İstanbul, Türkiye

  destek@evinidodola.com

• Bereketzade, Şair Ziya Paşa Caddesi No:16, Beyoğlu/İstanbul, Türkiye

  destek@evinidodola.com