Azqa Haroon had the opportunity to speak with Chef Askin Buyuk, the newly appointed executive chef at Le Royal Méridien Place Vendôme Lusail. With his extensive international experience and passion for Mediterranean flavours, Chef Askin is set to elevate the culinary landscape at the hotel. Here, he shares his journey, his culinary philosophy, and what guests can look forward to under his leadership.
QH: How has your Turkish heritage influenced your culinary style and approach at Le Royal Méridien?
Buyuk: We are, in fact, people of the same culture. The Aegean and Mediterranean regions cover a vast area. Our geographical position has allowed us to shape products with various spices, methods of aging, drying, and cooking for centuries, resulting in true Aegean and Mediterranean wonders. As young chefs, we try to benefit from this rich heritage and bring innovative ideas to the table.
QH: What’s your signature dish that best represents your culinary philosophy?
Buyuk: I grew up in Alaçatı, İzmir, and I’m not sure if it’s because of the place I’m from or its special atmosphere, but it has always been my main source of inspiration. When I lived there, visiting the local markets in the early morning hours greatly boosted my creativity and excitement in the kitchen. Our advantage here is that we can access the same freshness in our ingredients. My signature dish is a seafood pasta with fresh noodles, a simple yet profound flavour from our roots and childhood.
QH: How do you balance tradition with modern culinary trends in your menu creations?
Buyuk: The most important aspect for me is combining quality ingredients in a way that maintains their original quality. I believe continuity is extremely important in our industry. Afterward, I create harmony that will highlight the freshness of the products and present them with the most elegant presentation. I think the visual appeal of the dish is as important as its taste. I aim to engage all the senses when presenting my plates.
QH: What ingredient or flavour profile excites you the most when crafting new dishes?
Buyuk: When designing new dishes, childhood habits and fond memories play a significant role for me. I get excited by creating a balance using fresh and natural ingredients such as seafood, red meat, fresh mushrooms, and herbs. Drawing inspiration from Mediterranean cuisine, I love enriching dishes with rich flavour profiles like olive oil, pomegranate molasses, and fresh herbs, evoking warm and nostalgic memories of the past.
QH: What can diners expect from the dining experience at Le Royal Méridien under your leadership?
Buyuk: At Le Royal Méridien Place Vendôme Lusail, guests can expect an exceptional experience where we blend Mediterranean flavours with modern touches, mixing different cultures alongside our team. Every dish, prepared with fresh and high-quality ingredients, combines traditional flavours with innovative presentations, offering our guests an unforgettable culinary journey.
SHORT SHOTS:
Favourite Mediterranean ingredient? Olive Oil
Go-to comfort food? Eggplant Moussaka
Most unforgettable culinary experience? I would say it’s meeting my wife and working together in the kitchen during a very busy season, which eventually led to us getting married.
One kitchen tool you can’t live without? A microplane grater.
Dream destination for a food-inspired vacation? For a food-focused vacation, my dream destination would be to deeply explore the culinary culture of the Far East, especially Japan and Thailand. I am fascinated by Japan’s traditional sushi and sashimi culture, and Thailand’s flavourful dishes prepared with rich spices. In Thailand, the use of fresh lemongrass, kaffir lime, chili, and coconut milk in soups, curries, and seafood; and in Japan, the delicate flavours of sashimi, ramen, and miso soup, would be incredibly inspiring. These flavours showcase the perfect fusion of traditional and modern cuisines using the freshest natural ingredients.
