Chef Arman Uz has developed his own unique style through his creative use of ingredients and flavour pairings. Drawing from his Turkish heritage and the chefs' influences he has worked with, he now trusts his instincts to guide his cooking. Inspired by the sea and locally grown produce, Arman creates vibrant, visually striking dishes that incorporate a variety of textures and bold flavours.
His cuisine is characterized by its freshness and abundant use of herbs, spices, fruits, and vegetables, all of which highlight the exceptional ingredients from local farmers and fishermen. Arman's cooking is light and genuine and honours the natural world, allowing his culinary creations to express themselves freely.
Uz is creating beautiful modern cuisine with an international accent. Flavours from across the globe permeate sophisticated dishes throughout a thoughtful menu.
Macarture Magazine 2011
Born in Turkey, Uz quickly made a mark in the local hospitality industry. His journey began in the Turkish tourist town of Cappadocia in 1991, working for the prestigious Indigo Tourism Group, which owned luxury resorts and fine-dining restaurants. During this time, Uz had the chance to learn from some of Turkey’s top chefs, honing his skills for a career in fine dining.
In 2004, Uz expanded his horizons and relocated to Australia, diving into the local restaurant scene. He has worked at popular spots like Cargo's Wharf Restaurant in Kiama and Babylon Rooftop in Sydney. However, he is best known for his role as head chef at the renowned Turkish restaurant Efendy. Joining the team in 2007, he collaborated with Efendy's founder and Masterchef Turkiye judge Somer Sivrioglu, driving the restaurant to widespread critical and popular success.
Today, Uz is the group executive chef for Efendy Group's growing family of Turkish restaurants worldwide: Efendy, Anason, Maydanoz, Tombik, and Baharat. Uz's culinary style pays homage to his Turkish cultural heritage. Inspired by the sea and local produce, his dishes are vibrant and picturesque, featuring bold textures and contrasts. His cuisine is always fresh, bursting with herbs, spices, fruits, and vegetables that highlight the exquisite ingredients from local growers and fishermen.
I am a chef consultant based in Sydney, offering various services to meet your needs. I aim to provide you with the best options to ensure your success. I begin by evaluating your concept and then analyzing the most effective route, location, concept, and menu to guarantee success. I offer customized packages and options based on your budget and will work with you to find the most suitable solution for your needs. The services I provide include concept development, menu and recipe development, cost analysis, internal controls, restaurant and kitchen design, staff training (chefs, cooks, managers, and waitstaff), website management, assistance with marketing and public relations, as well as mystery shopping.
CONSULTING
"The menu at Babylon has been inspired by recipes from my childhood growing up in Turkey. I have fond memories of where street vendors would line streets, selling dishes like hummus, that would be made fresh to order, by hand."
Bespoke To You
When developing a new concept or evaluating your current menu offerings, my focus is on aligning with your brand's vision and values. I specialize in designing, refining, and enhancing your products, dishes, or entire menus to give you a competitive edge.
On-Trend
I am deeply passionate about the food and hospitality industry. With my expertise in emerging consumer and food trends, I can assist you in developing a top-notch menu for your business. This will include creating seasonal, trendy dishes that are sure to captivate your customers and boost sales.
Bringing Life To An Idea
Working in dynamic workshops with founders and stakeholders, we will co-create the concept based on your vision, in-depth research, and our collective creativity. We will challenge and refine ideas to ensure that the vision is realized most effectively.
Commercially Viable
I can assist in developing a future-proof offer. This involves creating commercially viable menus to maximize sales potential, supported by strategic planning. This process guarantees that all dishes and recipes are thoroughly costed, supply chains are established, and labour models are drafted. listed, and labour models are drafted.
Trained Team
Great customer service and effective management by a friendly, well-trained, and motivated team can significantly enhance the customer experience. I will provide training for your team and assist them in taking charge, ensuring that the business is prepared for future success.
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A successful menu is just one component of the bigger picture. Attention to detail is key. Every aspect of the operation is carefully planned, with process guides and top-notch training materials to ensure consistent execution. Your team will receive training and be supported during launches.e training and be supported during launches.
The Experience Journey
"The excitement of discovering a new place, captivating design, and beautifully crafted menus all contribute to offering great tasting, high-quality food and drinks. Every aspect of the journey is carefully planned to ensure that your guests have the best possible experience."
