Didem Senol, Culinary 2002 featured in Food and Wine magazine:
A Star Chef’s Disciple
“Customers always ask for my mücver recipe,” says Didem Senol of her herb-packed zucchini fritters. So she scrawled the recipe on a mirror decorating one of Lokanta Maya’s walls. A graduate of Manhattan’s French Culinary Institute and a student of Istanbul’s famous Mehmet Gürs, Senol says she fell for local Turkish ingredients, like sun-baked pekmez (grape molasses), while cooking at her father’s small resort on Turkey’s southern coast. Among her best dishes is a sea bass carpaccio, laced with grapefruit and dill and splashed with fruity olive oil made by her father. Next, Senol is launching a casual locavore place called Gram, serving healthy seasonal dishes. Kemankes Caddesi 35A, Karaköy; lokantamaya.com.