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.
Uz is an accomplished culinary professional whose journey began in the heart of Turkey's renowned Cappadocia region. In 1991, he started his career with the prestigious Indigo Tourism Group, a leader in luxury hospitality known for its exceptional hotels and dining experiences. During this formative period, he trained alongside some of Turkey's most respected chefs, developing a strong foundation in fine dining, traditional Turkish cuisine, and modern culinary techniques.
In 2004, Uz relocated to Australia, where he quickly established himself within the country's dynamic hospitality industry. His career has included leadership roles at acclaimed venues such as Crooked River Wines in Gerringong, NSW, JAAKS at The Kyle Bay, and Babylon Rooftop in Sydney. He further enhanced his reputation as Executive Chef for the Efendy Group, where he created innovative Turkish-inspired menus for Anason and led the opening of Maydanoz, Sydney CBD's award-winning, One-Hatted restaurant showcasing contemporary Aegean cuisine with a plant-focused philosophy.
Today, Uz provides culinary consulting and bespoke food services across Australia and internationally. His work is a celebration of his Turkish heritage, reimagined through a contemporary lens. Every menu and dish reflects his passion for vibrant flavours, seasonal ingredients, and exceptional produce sourced from local farmers, growers, fishermen, and artisans. With a focus on authenticity, creativity, and sustainability, Uz creates memorable dining experiences that connect people through food.
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.
