INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Ramazan Ak, Executive Chef; Turgut Alikaya,
Co-Owner, Anatolia Fine Turkish Cuisine
Anatolia Fine Turkish Cuisine
406 East Pittsburgh Street, Greensburg;
724.691.0670, anatoliaturkish.com
On the Menu:
From traditional Turkish gyros and Shish Ke-
bab served with lamb, chicken or ground beef
to chicken or lamb chops, many of the dishes
are served with rice and vegetables. There is
also a variety of dishes from the sea including
Levrek Balik (Mediterranean sea bass), grilled
salmon and grilled shrimp.
Why did you become an
owner?
T.A.: Anatolia is owned and
operated by my brothers Fethi,
Ismet and me. We opened Pizza
Siena (a take-out and delivery restaurant) 16 years
ago and did well. We grew into two additional
locations with sit-down restaurants. Wanting to
showcase our culture and cuisine, we started a
three-year endeavor: first traveling to our native
Turkey to search for a chef, and then beginning
the legal process to bring him to the United States.
It all finally came together in May 2016. Our
executive chef, Mr. Ramazan Ak, brings 30 years
of experience working in the food industry. In
Q A
Turkey, Ak created elegant meals for dignitaries
including the Prime Minister of Turkey—and now
at Anatolia in Greensburg. In addition to the new
restaurant, once a month we have a special evening
at Anatolia with live music and belly dancers.
Why did you become a chef?
R.A.: I’ve always loved cooking. I started at age
10. I attended several culinary schools in Turkey
throughout my career. It’s always been a dream
of mine to become a world-renowned chef. I love
seeing people enjoy the meals I’ve prepared for
them. It gives me a sense of achievement.
What led you to work for the restaurant?
I’ve been a family friend of the Alikayas for 30 years
and upon finding out that they were searching for a
chef, I immediately contacted them. So began our
process of working together.
Who has influenced your cooking the most?
My family. My parents and my grandparents are all
great cooks and each of them has inspired me to be
a chef. We love cooking vegetable-infused dishes—
my mother especially.
What kitchen tool can’t you live without?
I could never cook without my knives. All chefs
need a flexible, sturdy and sharp knife to prepare
any dish.
Ramazan Ak, Executive Chef
Best cooking advice for a novice?
Cooking has to be your passion. You have to
set goals and dreams and work at every step to
achieve them. You must have a high work ethic and
patience to strive to make every dish to the best of
your ability. As long as you cook for everyone with
love—as if they are your own family—success will
surely follow.
Your favorite quick meal to prepare at
home?
My favorite quick meal is Turkish meatballs, also
known as kofte. They are very popular back home
in Turkey. They contain ground beef, parsley,
onion, fresh garlic, salt, pepper and a little bit of
cumin.
Where is your favorite place to eat other
than Anatolia?
When I visit Pittsburgh from Greensburg, I love to
go to small, locally owned ethnic restaurants.
Your favorite go-to ingredient?
Vegetables. They enhance all dishes and provide so
many health benefits as well.
What is the next big food or dining trend?
I think small dining rooms with intimate
atmospheres are the next big trend. They allow for
a more rich dining experience. Chefs can be more
one-on-one with customers and achieve a higher
satisfaction with the guests. n
—Reese Randall
A spread of authentic Turkish cuisine prepared by Executive Chef Ak
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