CONSULTING
Based in Sydney and working with clients across Australia and internationally, I offer culinary consulting that transforms food and hospitality concepts into successful, sustainable businesses.
Passionate about food, hospitality, and innovation, I take a tailored approach to every project—because no two venues are the same. Whether you are launching a new venue, refining an existing operation, or developing a new concept, I work closely with you to design menus, systems, and strategies that reflect your brand, connect with your audience, and perform commercially.
My services cover concept development, menu design and engineering, kitchen operations, staff training, sourcing, and brand positioning. I have successfully consulted on acclaimed venues including Anason Sydney, Maydanoz Sydney, and Babylon Rooftop Sydney, helping shape distinctive culinary identities and memorable guest experiences.
With decades of experience in Turkish, Greek, Mediterranean, Middle Eastern and contemporary cuisine, I bring the creativity, structure, and industry insight needed to turn your vision into a thriving hospitality reality.
Hospitality consulting for restaurants that want better menus, consistency and better margins
Arman Uz is a Sydney-based Turkish chef known for his distinctive culinary identity, shaped by bold flavour combinations and a deep respect for quality ingredients. Drawing on his heritage and extensive experience in respected kitchens, he cooks with instinct and precision, allowing creativity and intuition to guide each dish.
His most recent restaurant project achieved sustained critical recognition, including a one-hatted status for four consecutive years, reflecting his consistency, leadership, and commitment to excellence in modern hospitality.
Inspired by the ocean and the richness of seasonal local produce, Arman creates vibrant, visually striking dishes that balance texture, freshness, and depth of flavour. Each plate is thoughtfully composed to highlight carefully selected ingredients in harmony.
His cuisine is fresh, expressive, and grounded in simplicity, celebrating herbs, spices, fruits, and vegetables sourced from local farmers and fishermen. Honest and refined, his approach reflects a deep respect for nature, allowing each ingredient to shine in its purest form.
WHAT'S ON OFFER
Menu engineering, concept development, kitchen setup, kitchen operations
Uz is creating beautiful modern cuisine with an international accent. Flavours from across the globe permeate sophisticated dishes throughout a thoughtful menu.
Macarture Magazine 2011
HERE IS WHO I AM
A consultant known for developing award-winning restaurant concepts, innovative menus, and high-performing hospitality operations.
Arman Uz is a hospitality consultant, culinary strategist, and business leader with more than 30 years of experience across Australia and Turkey. Renowned for developing award-winning restaurant concepts, innovative menus, and high-performing hospitality operations, he combines culinary excellence with strong commercial expertise.
Born in Turkey's Cappadocia region, Arman began his career with the prestigious Indigo Tourism Group before relocating to Australia in 2004. Since then, he has held senior leadership roles at respected venues including Crooked River Wines, The Kyle Bay, Babylon Rooftop, and Efendy.
For more than six years, Arman served as Business Management Consultant for the Efendy Group, becoming a key figure in the group's growth and success. He led the development and opening of Baharat and the award-winning Maydanoz, overseeing every stage from concept development and menu creation to kitchen design, operational systems, team recruitment and training, and business strategy.
Working closely with MasterChef Türkiye judge Somer Sivrioğlu, Arman was the principal culinary developer behind many of the group's recipes, menu concepts, and signature dishes, including those featured on the show. His leadership, operational expertise, and culinary direction played a significant role in establishing the group's venues as some of Australia's most respected contemporary Turkish dining destinations.
Under his guidance, Maydanoz earned a SMH Good Food Guide Hat and multiple Restaurant & Catering Awards, cementing its reputation as one of Sydney's leading restaurants.
Today, Arman provides consulting services across Australia and internationally, specialising in restaurant concept development, menu design, operational improvement, venue openings, and hospitality business strategy. His work celebrates his Turkish heritage through a contemporary lens, creating memorable dining experiences built on exceptional produce, authenticity, and innovation.
The menu at Babylon has been inspired by recipes from my childhood growing up in Turkey. I have fond memories of where street vendors would line streets, selling dishes like hummus, that would be made fresh to order, by hand.
