One of the distinguished guests of Gastromasa Istanbul, Ömür Akkor will share his extensive knowledge of Turkish cuisine, gathered from 81 provinces and expressed through modern interpretations rooted in cultural heritage.
From Kilis to Istanbul, Akkor bridges village kitchens and traditional flavors with contemporary techniques. Through his restaurants Havuş Lokantası and Natolia, he continues to honor and evolve Turkish cuisine, connecting its past and future.
WHO IS ÖMÜR AKKOR?
Chef, author, and cultural researcher Ömür Akkor is one of the leading figures dedicated to preserving and passing on Turkey’s rich gastronomic heritage. Born in Kilis, Akkor developed a deep passion for Anatolian culinary traditions and regional flavors from a young age, shaping a distinctive culinary identity rooted in authenticity and storytelling.
After studying economics at Uludağ University, he pursued his lifelong passion for food and travel, journeying across all corners of Turkey. This exploration evolved into a profound cultural documentation project, spanning village kitchens, ancient recipes, forgotten tradesmen’s restaurants, and mystical Anatolian tables.
Having documented the traditional dishes of all 81 provinces of Turkey, Akkor has created a unique archive that contributes immensely to Turkish gastronomy. Through his 30+ published books, he has reinforced his title as an “Intangible Cultural Heritage Bearer,” earning recognition and awards from UNESCO and various gastronomy institutions.
Akkor is also the founder of the signature restaurant Havuş Lokantası, the contemporary Anatolian concept Natolia, and Otto Bite, which reinterprets traditional Turkish desserts with a modern touch. Through these projects, he bridges the past and the future of Turkish cuisine, transforming deep-rooted traditions into soulful, innovative dining experiences.
With his vision for cultural preservation, support for local producers, and commitment to sustainable gastronomy, Ömür Akkor is regarded not only as a chef but also as a cultural ambassador who tells the story of Turkish cuisine to the world.