Award-Winning Consultant Chef & Restaurant Strategist
SYDNEY - International
CONSULTING
I help restaurant groups and independent operators launch successful venues, improve profitability, and build consistent, high-performing kitchen operations across Australia and internationally.
With more than 30 years of experience, I combine award-winning culinary direction with commercial strategy to create distinctive concepts that perform both creatively and financially.
My consulting services cover concept development, menu design and engineering, kitchen setup, operational improvement, cost control, recruitment, staff training, supplier management, and brand positioning.
Every project is tailored to the venue, market, and commercial objectives, providing practical strategies, effective systems, and hands-on guidance from initial concept through opening and ongoing operation.
Better menus. Stronger systems. Consistent execution. Improved margins.
WHAT'S ON OFFER
From concept to operation, I provide strategic and hands-on support across restaurant openings, concept development, menu engineering, kitchen design, cost control, team development and operational improvement.
Uz is creating beautiful modern cuisine with an international accent. Flavours from across the globe permeate sophisticated dishes throughout a thoughtful menu.
Macarthur Magazine 2011
ABOUT ME
A consultant known for developing award-winning restaurant concepts, innovative menus, and high-performing hospitality operations.
I’m a Sydney-based consultant chef, culinary strategist and hospitality business leader with more than 30 years of experience across Australia and Turkey. I’m known for creating award-winning restaurant concepts, distinctive menus and commercially focused hospitality operations.
I began my career with Indigo Tourism Group in Cappadocia in 1991 and moved to Australia in 2004. Since then, I’ve held senior culinary roles at respected venues including Crooked River Wines, The Kyle Bay and Babylon Rooftop.
For more than six years, I was a Business Management Consultant for the Efendy Group. I played a key role in its growth and led the development and opening of Baharat and the award-winning Maydanoz. My work covered concept and menu development, kitchen design, operational systems, recruitment, training and business strategy. Working closely with MasterChef Türkiye judge Somer Sivrioğlu, I was also the principal culinary developer behind many of the group’s recipes, signature dishes and menu concepts, including some featured on the show.
Under my culinary direction, Maydanoz received a Good Food Guide Hat for four consecutive years. Today, I work with restaurant groups and independent operators to develop distinctive concepts, strengthen operations, and build commercially sustainable hospitality businesses.
COMMERCIAL RESULTS
Food Cost
Maintained disciplined food cost control below 25% through accurate costing, purchasing, and seasonal menu management.
Labour Cost
Managed labour efficiently while maintaining operational standards and service consistency.
Venue Leadership
Led kitchen operations across three venues with a team of approximately 20 chefs.
Full Budget Responsibility
Oversaw food budgets, purchasing, supplier negotiations, and menu pricing.
Supplier and Menu Strategy
Reviewed supplier pricing regularly and adjusted menus based on seasonality, availability, and cost.
Business Growth
Contributed to sustained commercial growth that supported the opening of two additional venues.
