Murat Deniz Temel, a chef of nomadic Yoruk origin, produces experiential works by combining Anatolian culture not only with food but also with various ingredients.

Researching the traditional cooking style of Anatolia and making discoveries in this field, Murat Deniz creates produce with great importance to preserve the traditional structure in this process.

In addition, he excites by producing textures and combinations that have not been experienced before by preserving the traditional.

Murat Deniz's working culture has been influenced by his experiences with world-renowned chefs such as René Redzepi and Alex Atala. For this reason, the influences of collective cuisine are seen in its cuisine. In the future, it aims for the roots of Anatolia to exist as unforgettable experiences on the world gastronomy scene.