Chef Oguzhan

Chef Oguzhan (Olsen) Sozubek opened his first restaurant in Izmir, Turkey, in 2006. In 2007, he started studying commercial cookery here in Sydney and completed it in 2009. He has worked at several fine dining restaurants like GPO Martin Place, Altitude, Shangri La and Efendy in Balmain.

As a chef, he has a passion for creating new tastes and dishes that stay loyal to their roots of it. Olsen wants to be distinguished and distinctive when it comes to the restaurant dishes and wants them to be known for their freshness, taste and presentation.

As a man on a mission, Olsen’s dream is to open a few more branches and make the Turkuaz brand known Australia-wide within 5 years while at the same time changing people’s idea that Turkish cuisine is all about kebabs.

When he’s not busy running the restaurant or creating fabulous food, he likes to relax playing the flamenco guitar and singing.