“I found the source of my culinary identity through my mother’s unsurpassed cooking skills,” says Aytems. He worked in restaurants with quality: De Nederlanden, de Marienhof, De Bokkendoorns, Tante Koosje, Auguste, D.O.M. and grew into a top chef under the wings of big names in the culinary Dutch world.
They taught him the tricks of French cuisine, among other things. Today, Aytems combines Ottoman cuisine, from its roots, with classic and elegant French cuisine.
East meets West