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Chef Arman Uz has forged a style of his own through his interpretations of ingredients and flavour combinations. He has absorbed his Turkish cultural heritage and that of the chefs with whom he trained, and now follows his intuition.

Inspired by the sea and the fresh produce grown locally. Arman invents colourful, pictorial dishes that play with textures and bold contrasts.
His cuisine is ultra-fresh, with lots of herbs, spices, fruit and vegetables showcasing the magnificent ingredients produced by local growers and seafood by local fishermen.
Light, honest, and respectful of nature, Arman’s cuisine expresses itself 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

Culinary Experience

Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of several luxury resorts and fine-dining restaurants. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining. 


In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. Here Uz has worked at popular destinations including Kiama hotspot Cargo's Wharf Restaurant and Sydney's Babylon Rooftop, however, he is perhaps best known for his work as head chef at acclaimed Turkish restaurant, Efendy. Joining the team in 2007, he worked with Efendy's founder and Masterchef Turkiye judge Somer Sivrioglu to bring the restaurant widespread critical and popular success.


Today, Uz is group executive chef for Efendy Group's growing family of Turkish restaurants worldwide: Efendy, Anason, Maydanoz, Tombik and Baharat. The chef has forged a style that pays homage to his Turkish cultural heritage. Inspired by the sea and the fresh produce grown locally, Arman's dishes are colourful and picturesque with textures and bold contrasts. His cuisine is ultra-fresh, with lots of herbs, spices, fruit and vegetables showcasing the magnificent ingredients produced by local growers and seafood by local fishermen.


I’m a chef consultant based in Sydney.

I offer several services to fit your needs. My goal is to provide you with the best options possible to ensure your success. I start by assessing and examining your concept. I then analyze the most successful route, location, concept, and menu to ensure success. I offer tailor-made packages and options depending on your budget. I will work with you to try and find the most reasonable option to suit your needs.  Services I provide include concept development, menu, and recipe development, cost analysis, internal controls, restaurant and kitchen design, training (chef, cooks, managers and waitstaff), website directing, engaging you with the right marketing and public relations, and mystery shopping.



"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

Whether creating a new concept or reviewing your current menu proposition - I base everything on your brand vision and values.
Designing, developing and refining your products, dishes or full menus to keep you ahead of your competitors.


I live and breathe the world of food and hospitality. With my knowledge of emerging consumer and food trends, I can help you create the best menu for your business - delivering blockbuster, seasonal, on-trend dishes, designed to excite your customers and drive sales.

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Bringing Life To An Idea

Working alongside founders and stakeholders in interactive workshops. I'll co-create the concept through your vision,  thorough research and our combined creativity. Challenging and building on ideas ensures the vision is brought to life in the best way.

Masterchef Turkiye Somer Sivrioglu - Arman Uz -maeve o'meara
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Commercially Viable

I will help you create an offer that is future-proof. Delivering commercially viable menus that maximise sales mix potential, backed up by strategic planning. This ensures that all dishes and recipes are fully costed, supply chains created, and labour models drafted.

Trained Team

Great service and management by a friendly, well-trained and motivated team will elevate the customer experience from good to great. I'll train your team and help them take over the reins, ensuring the business is set for future success.

Chef Arman Uz thirroul wollongong sydney para

Operationally Sound

A great menu is only one piece of the puzzle. Success is in detail. Every part of the operation is planned, with process guides and best-in-class training materials for consistent execution. Your team will be trained, and launches will be supported.

The Experience Journey

From the excitement of discovering a new place to be, eye-catching design and beautifully designed menus. Offering great tasting, good quality food and drink - each step of the journey is planned to ensure your guests get the best experience throughout.

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