CHEF ALP KARATASLIOGLU

Founder & Executive Chef

My cooking starts with the ingredients. I like to cook with the seasons, visit the markets, see what looks best and build the menu from there. Good produce, fresh seafood and quality meats don’t need too much, just the right technique and balance.

I grew up with the flavors of Turkey and the Mediterranean, and later spent years working with Japanese cuisine. Over time, those two influences naturally became the way I cook. Mediterranean food brings the herbs, acidity, olive oil, fire and generosity I grew up with, while Japanese cooking taught me precision, simplicity and respect for the ingredient.

I don’t believe in serving the same food all year. My menus change with the seasons and what’s available at the market. Sometimes the food is light and fresh, sometimes warmer and more comforting, but the ingredient always comes first.

After more than 15 years in restaurant kitchens, I created The House of Alp to bring my cooking into different settings, from intimate dinners and corporate dining to large-scale events and culinary projects.