From a family with vast knowledge and love for quality food, Deniz Ahmet Kose has had a passion for cooking since childhood. He was raised in a small coastal town in Turkey's Black Sea region; famous for its fish, its rain and its people living on the edges of the mountains. In his teenage years, he spent many an evening around the dinner table with family and close friends for tasty dinner parties. That's how his gastronomic journey started – by helping his mother and grandmother to cook for guests.
After attending Turkey's best culinary school in Istanbul for a couple of years, Ahmet decided to continue his education at Johnson & Wales North Miami Campus Culinary Arts School, in the USA, where he received his bachelor degree. At university, he specialized in Asian cuisine. Following his studies, he became Executive Sous Chef at Nobu and Zuma, both fine dining Nikkei cuisine restaurants in the USA. After a couple of years, he wanted to bring his expertise back to his home country.
In Turkey, Deniz catered for the opening of 5-star hotels. Later on, he became the Head Chef at Tom's Kitchen, where he had the opportunity to work closely with Tom Aikens. His next step was to run his own kitchen at Nopa. This restaurant had a special place in his life because he had always dined there as a customer. Nopa, a high-end comfort food restaurant, became so successful that its reputation spread among the elite of Istanbul. Then Ahmet was asked to join the team at Mandarin Oriental Hotel's new branch (Blue Marlin IBIZA) in Bodrum as the Executive Chef.
While working as an Executive Chef, Deniz also developed a passion for writing about food history. For four years he was a columnist on world food history for a well-known newspaper, Sabah. One week he would enjoy writing about Sunday Roast and Yorkshire Puddings, the next week about Peruvian Ceviche, and then the week after about the 15th & 18th Century Ottoman Palace Cuisine for the Sultans.
Deniz's passion for writing has continued since then. Ahmet is writing his own book, telling the tales of his culinary journey from the very beginning, and giving recipes of dishes from around the world but with a Turkish twist.
Deniz's next stop is London, where he is going to organize seminars, workshops and cater for private events. He is also willing to work as a consultant for food and beverage establishments in the UK. He has expertise and experience in international cuisines, especially Asian and Turkish.