This week we chat to Fez Ozalgan, Head Chef at recently opened Middle-Eastern restaurant Barboun. She tells us about her childhood cooking Turkish-Cypriot dishes, her advice for those starting out and the endless inspiration her mother has given her.
When did you realise you wanted to work in hospitality?
For as long as I can remember I’ve known I wanted to do something that involved cooking. From a young age I was in the kitchen with my mum, spending hours cooking traditional Turkish-Cypriot dishes for the family. My love just grew from there.
Where and how did you get your start?
I would say my real start began with college (to gain my chef’s diploma), which isn’t so common nowadays, but I highly recommend it. If I’d jumped straight into a professional kitchen I don’t think I’d have made it! College allowed me to grasp all the fundamental skills needed and provided insight into how a professional kitchen runs. Not to mention it set me up with fantastic opportunities to work with the likes of Jose Pizarro.
Sum up your current work life in one sentence.
It’s hectic, but so fulfilling.
Who has been really influential on your career and why?
I’ve been really lucky to work with some great chefs that have taken me under their wing and guided me; Hus Vedat, Sebastian La Rocca, John Relihan just to name a few. But above all of the professionals, my mum has influenced me the most, by getting me into cooking in the first place and her great work ethic rubbing off on me.
What’s next for you?
Barboun has just opened so my only plan for now is to make the food and experience diners have the best it can be.
What’s your one piece of advice to someone starting out?
The old school ways are the best. Allow yourself to be guided by those that have the knowledge and experience.
Where did you last have a great meal?
Rovi.
Are there any openings you are looking forward to?
I’m quite looking forward to visiting ‘Akoko’ when it opens this year.
Where is the most exciting city for hospitality (aside from London)?
Without a doubt, New York. It just has everything; the hospitality side of things is great, and you can have whatever you want, whenever you want with naughty 24 hour diners through to some of the best restaurants in the world like Eleven Madison Park.
Who would you identify as a rising star?
I might be slightly biased but my chef Daniel Goncalves is destined for great things! He’s one of the hardest working, focused and professional individuals I’ve had the pleasure of working with.
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