Gamze Cizreli is a successful Turkish businesswoman and hospitality professional, who over the past 25 years has created several F&B brands in Turkey. She is also the founder of Big Chefs: “The first focus while developing the concept was on creating a warm and sincere atmosphere in the venue. The same approach was applied for the meals and their presentations,” Cizreli remembers.
The all-day casual dining formula, which carries the subtitle ‘Café & Brasserie’, serves Turkish and Levantine dishes with a Mediterranean twist plus international bestsellers. Turkey is among the countries where people clearly prefer their domestic cuisine over culinary imports, hence the concept works perfectly there. The offer is huge and has something for everyone’s taste: breakfast and egg variations, mezze and starters, soups, salads, wraps and tacos, pizza, pasta, and burgers go along with meat and seafood dishes and a wide selection of desserts. All dishes are freshly prepared in the open-plan kitchens, using vegetables and natural, seasonal ingredients.
Customers can compose their orders according to their needs and wishes, e.g. skip carbs, dairy products or choose gluten-free pasta. The kitchen teams also adjust the dishes to the local markets and include vegetarian and vegan options in the menu. The summer 2019 menu, for example, introduced twelve different bowls (€4.50-8.00), which were designed both for breakfast and other meals of the day and proved extremely popular with the guests.
There is also a special kids’ menu including mini burgers, junior pizzas, spaghetti and favourites such as Nutella banana crepes and ice cream. The menu changes twice a year considering guest requests and new food trends.
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