Why and how did you get into street food?
I trained as a chef in Istanbul and my love of food and service has taken me all over the world: working as a chef on airlines and in restaurants across Germany, Turkey, Japan and London, leading to a deep and passionate culinary experience. I am Turkish, which often comes as a surprise to customers expecting an American, but this rich cultural background and passion for travel and international cuisine has enabled me to see beyond the confines of gastronomy and create a beautiful fusion of food and tradition.
