Through his personal interpretations of ingredients and flavour combinations, Chef Arman Uz has forged a style of his own. He has absorbed his Turkish cultural heritage and that of the chefs with whom he trained, and now follows his intuition.
Inspired by the sea and the fresh produce grown in Illawarra, Arman invents colourful, pictorial dishes that play with textures and bold contrasts.
His cuisine is ultra fresh, with lots of herbs, spices, fruit and vegetables showcasing the magnificent ingredients produced by local growers and seafood by local fishermen.
Light, honest, respectful of nature, Arman’s cuisine expresses itself freely.
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
Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of a number of luxury resorts and fine-dining restaurants across the country. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining.
In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant, creating a contemporary menu replete with local seafood.
Uz is perhaps best known for his work as head chef at acclaimed Turkish restaurant, Efendy, in Sydney’s Balmain, where he moved in 2007. Uz worked with Masterchef Turkiye Judge Somer Sivrioglu – Efendy’s owner – for a number of years, playing a significant role in bringing the restaurant widespread critical and popular success.
In 2012 Uz relocated back to the NSW south coast to take over the kitchen at Flanagans Dining Room.
2017, At The Kyle Bay's Jaaks, Uz has introduced a contemporary Middle Eastern and Mediterranean touch to the menu, which predominantly focuses on freshly caught local seafood and seasonal ingredients. He aims to let the freshness of the produce speak for itself, concentrating on simple and classic flavours and spectacular presentation.
Uz has set up a strong team at Babylob Rooftop in early 2019, creating amazing Middle Eastern Cuisine.
He is overseeing both Anason and Efendy restaurants today.
Whether you are looking for help with a new opening or on a current business, then I may be able to help. It may be your kitchen is struggling to meet financial targets or just needs to grow in its offering and ethos.
I’m a chef consultant based in Sydney.
I offer several services to fit your needs. My goal is to provide you with the best options possible in order to ensure your success. I start by assessing and examining your concept.I then analyze the most successful route, location, concept, and menu to ensure success. I offer tailor made packages and options depending on your budget. I will work with you to try and find the most reasonable option to suit your needs. Services I provide include concept development, menu and recipe development, cost analysis, internal controls, restaurant and kitchen design, training (chef, cooks, managers and waitstaff), website directing, engaging you with the right marketing and public relations, mystery shopping.
Bespoke To You
Whether creating a new concept or reviewing your current menu proposition - I base everything on your brand vision and values.
Designing, developing and refining your products, dishes or full menus to keep you ahead of your competitors.
I live and breath the world of food and hospitality.
With my knowledge of emerging consumer and food trends, I can help you create the best menu for your business - delivering blockbuster, seasonal, on-trend dishes, designed to excite your customers and drive sales.
I will help you create an offer that is future-proof. Delivering commercially viable menus that maximise sales mix potential, backed up by strategic planning. This ensures that all dishes and recipes are fully costed, supply chains created, and labour models drafted.
A great menu is only one piece of the puzzle. Success is in the detail. Every part of the operation is planned, with process guides and best-in-class training materials for consistent execution. Your team will be trained, and launches are supported.
Bringing Life To An Idea
Working alongside founders and stakeholders in interactive workshops. I'll co-create the concept through your vision, thorough research and our combined creativity. Challenging and building on ideas ensures the vision is brought to life in the best way.
The Experience Journey
From the excitement of discovering a new place to be, eye catching design and beautifully designed menus. Offering great tasting, good quality food and drink - each step of the journey is planned to ensure your guests get the best experience throughout.
The heart of the operation is the kitchen - where chefs are busy chopping, mixing, blending, cooking, and plating up beautiful dishes. Good systems and processes ensure your guests can enjoy the experience of the restaurant, unaware of the hustle and bustle behind the scenes.
Great service and management by a friendly, well trained and motivated team will elevate the customer experience from good to great. I'll train your team and help them take over the reigns, ensuring the business is set for future success.