INTRODUCING CHEF HAKKI GÖKÇE

Born in Anatolia, Turkey, Chef Hakki Gökçe draws on Mediterranean roots and a background shaped in the top kitchens of Sweden, Denmark, and New York. His experience includes four years at Operakällaren (⭐) in Stockholm, Restaurant AOC (⭐⭐) in Copenhagen, and Sous Chef at Aquavit (⭐⭐) in New York under Emma Bengtsson. His cuisine reflects a “less is more” philosophy—combining French technique, Nordic-Japanese clarity, and seasonal ingredients across Italian, Mediterranean, and Modern American influences.

Learn more about Hakki Gökçe here.