Blending tradition with innovation, Chef Alper invites guests on a sensory journey through Turkish cuisine at Orient, the signature restaurant of Rixos Al Mairid Ras Al Khaimah.
1. How did your journey in the culinary world begin, and what inspired you to pursue this field?
My fascination with food began in childhood, growing up in Turkey where family meals were a celebration of heritage and connection. What began as a curiosity turned into a passion when I realised cooking was more than a daily routine—it was a way to evoke emotions, tell stories, and leave lasting impressions. That understanding became the driving force behind my culinary journey.
2. You’ve worked in various countries such as Turkey, Georgia, Uzbekistan, and across Europe. How have these experiences influenced your cooking style?
Every destination has added depth to my culinary identity. Turkey gave me a solid grounding in traditional techniques and rich regional flavours. Georgia and Uzbekistan introduced me to bold spices and soulful dishes, while Europe brought a focus on precision, presentation, and innovation. These diverse influences have helped shape a personal style that blends tradition with modern creativity—where every dish carries a piece of culture and a touch of reinvention.
3. As a member of the Turkish National Culinary Team and recipient of numerous international awards, how have these achievements shaped your culinary philosophy and helped promote Turkish cuisine on a global scale?
Representing Turkish gastronomy internationally is an honour and a responsibility. Competing at the global level pushes me to evolve while remaining rooted in authenticity. It allows me to present Turkish cuisine not just as comfort food, but as a refined and diverse culinary tradition. I focus on reinterpreting classics to surprise and inspire—showcasing the sophistication and richness that Turkish cuisine has to offer the world.
4. What sets Orient, the new Turkish restaurant at Rixos Al Mairid, apart from other restaurants you’ve led?
Orient is not just another restaurant—it’s a cultural and emotional journey. Inspired by the legacy of the Silk Road, we aim to recreate the spirit of connection and exchange that defined that era. At Rixos Al Mairid Ras Al Khaimah, we’ve curated a dining experience that respects the roots of Turkish cuisine while elevating it for the modern palate. From handcrafted dishes to an immersive ambiance, Orient is about storytelling through flavour and atmosphere.
5. What philosophy guides you when designing the menu at Orient? How do you balance innovation with authenticity?
My starting point is always authenticity—working with traditional ingredients and methods. But I see innovation as a way to honour, not replace, the original. At Orient, every dish respects its origins but is presented in a way that’s relevant and exciting. I draw inspiration from the crossroads nature of the Silk Road—creating harmony between cultures, past and present. The result is a menu that feels familiar yet elevated, nostalgic yet new.
6. Are there specific ingredients or techniques you prioritise at Orient to create a standout dining experience?
Absolutely. We prioritise seasonal and locally sourced ingredients while preserving the essence of Turkish flavours. Our signatures include:
- Levrek (Sea Bass)—grilled with Mediterranean herbs
- Ali Nazik—smoky aubergine purée topped with spiced lamb
- Topik—a rare Ottoman appetiser made with chickpeas and tahini
- Pide Selections—like Kavurmalı and Peynirli, made fresh to order
- Baklava—prepared with fine filo layers and fragrant syrup
We use traditional techniques like open-fire grilling and slow-cooking, along with fermentation and drying processes to unlock layers of depth. These time-tested methods bring warmth, texture, and memory to every bite.
7. How do you incorporate your international experience into the dining experience at Orient?
Each place I’ve worked has left a mark on my culinary style—from bold flavours in Central Asia to refined plating in Europe. At Orient, I draw from these experiences to design dishes that are both rooted and cosmopolitan. I want guests to feel transported—from a bustling Istanbul meyhane to a quiet Anatolian village—all while enjoying modern touches in presentation and service. The aim is to create not just a meal, but a moment that lives on in memory.
