INTRODUCING CHEF HAKKI GÖKÇE
CHEF HAKKI GOKCE’S
TASTING MENU:
Tuna
Yellowfin tuna crudo with fermented strawberry & rhubarb, pickled turnips, chives oil
Stracciatella Di Burata
Stracciatella & heirloom tomatoes, strawberries, pistachio-basil pesto, tomato consommé
Branzino
Branzino with spring ragu of green peas, kohlrabi & white asparagus, trout roe, herb vinaigrette
Lamb
Roasted lamb, morel mushroom, green asparagus, wild garlic sabayon
Rhubarb
Poached rhubarb, strawberries, vanilla ice cream and sabayonne
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.
