Click on the link and scroll down to read about Julian’s new spot as well as openings from grads Ben Pope (2 Duck Goose) and Chaz Brown.
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.
Suchanan Aksornnan (Culinary 2008)
Photo Credit: Liz Barkley/The New York Times