About The Chef
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 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.