Executive Chef & Co-founder
We prefer traditional techniques, over modern trends.
We believe in using fresh, quality and seasonal Anatolian ingredients, working with local suppliers with sustainable resources, our suppliers clearly understand our manifesto and only deliver produce within the brief.
Wholesome, comforting, seasonal
The menu is designed to share influenced by Anatolian ingredients and recipes. Our food is wholesome, comforting and seasonal.
We love grilling on fire, baking and sharing small plates. We use Anatolian cooking methods like BBQ, claypots and baking.
We prefer traditional techniques over modern trends.
We believe in using fresh, quality and seasonal Anatolian ingredients, working with local suppliers with sustainable resources, our suppliers clearly understand our manifesto and only deliver produce within the brief.
SOMER SİVRİOĞLU
Born in Kadıköy, Somer Sivrioğlu; his mother is also a chef, As a restaurateur, he grew up in kitchens. After living in Turkey for 25 years, he founded his own Turkish restaurant, Efendy, in 2007 in Australia, where he went for his MBA. He is still the owner and chef of his restaurants with Anason, which he opened in 2016. Now, he is excited to bring Efendy to Istanbul, the land of her inspiration.
EMİR KAAN
Chef
Emir Kaan, born and raised in Istanbul, has had the opportunity to meet and work with many chefs in Turkey and abroad. Now, he is waiting for his guests with excitement in Efendy’s Istanbul kitchen.
