Mehmet Gürs
Chef-owner of Michelin-starred Mikla in Istanbul and founder of the New Anatolian Kitchen, mapping Turkey's producers and grains
About Mehmet Gürs
For two decades I have been mapping Anatolia's producers — millers, cheesemakers, salt harvesters — and cooking only from what they send us. We call it the New Anatolian Kitchen, and it means no ingredient enters Mikla without a name attached to it. Half Finnish, half Turkish, trained in the United States, I sit slightly outside the tradition I work in. Sourcing, small producers and Istanbul itself are what I love to discuss.
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