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 Kebab 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 .
Q A 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
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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