About me
In creating the fine dining menu first Ottoman, Turkish born and New York trained Chef Zeki Polatkesen has resurrected long- forgotten recipes Ottoman cuisine, his contemporary menu is a result of months of experimentation and research.
Under Zeki's expert guidance, the team of the chefs at Ottoman has mixed the influence of both Turkish nomadic heritage and the Sultan's palace. Original Ledgers from the main palace kitchens have been studied, as well as the Memoirs or foreign diplomats, in order to recreate accurate and authentic dishes.
Sticking to original preparation methods, these ancient recipes have been fine-tuned for the modern palette and presentation purposes, but remain faithful to Ottoman gastronomy, which has slowly disappeared over the ages.
"Breathtaking" best describes the scenery of Turkey. Imposing ruins, whirling dervishes, and Istanbul's looming minarets captivate the senses with the sights and sounds of what was once a commanding empire.
For centuries, pampered and pleasure seeking Ottomans rulers or pashas, feasted on fare as inspired as the land from which it came. Now Zeki Polatkesen of New York's tribute to Turkish cuisine, JUST MEZE, will entice us with a sumptuous repast, complete with all the royal trimmings at the Ottoman.
Zeki Polatkesen's recognition in New York grew with the speed of a Caliph's decree. He began cooking in his father's kebab restaurant in Turkey at the princely age of 13. Humble as an English Apple Pie or a Turkish Baklava, Polatkesen has horned his skills from The Culinary Institute of Education New York; he also has a great contribution in getting the Ottoman's cuisine to the fore front with its new contemporary style of presentations. Zeki also had the honor to impart his knowledge to the famous JAMES BEARD FOUNDATION, New York.
All in all as the New York Times quotes "The food is a symphony for the senses," and also by Westchester Scarsdale enquirer that," The main attraction is its outstanding food with its subtle use of herbs and spices," for Just Meze by Zeki Polatkesen.
However, the culinary challenge for Chef Zeki Polatkesen is by no means over. Who knows, Zeki Polatkesen's creations could become the inspiration for the future generations
Zeki Polatkesen
Address: Bilkent University Lojman 102-3 Bilkent, Ankara- Turkey 06800
Cell Phone: +90 538 856 44 13 Work Phone: +90 312 290 5041 Fax: +90 312 266 4607
Nationality: Turkish-American (Dual citizenship)
Languages: Turkish (fluent), English (fluent), Spanish (proficient)
E-mail:zpolatkesen@yahoo.com -polatkesen@tourism.bilkent.edu.tr
Homepage:http://www.satm.bilkent.edu.tr/~polatkesen
Military:Completed
Status: Married (I have 7 years old daughter)
Date of Birth: May 4th 1966
Objective
Seeking a challenging position in a dynamic hotel. Will contribute to the growth and development of the culinary department by using boundless energy to achieve goals and by applying previous experience in the Food Industry.
Employment
Instructor - Chef - September 2007 / Present
Bilkent University School of Tourism and Hotel Managment
School of Applied Technology and Managment Ankara-Turkey
Job Summary;
THM 244 Food Production
TechniquesThe course introduces students to the most common tools and equipment and basic methods used in the preparation of foods. These are the standards used in international kitchens of the hotel industry. Students will be introduced to the various products used with common basic preparation methods; use and interpretation of recipes, as well as planning menus considering the traditional organization of medium to large kitchen operations.
- THS 221 Food Production I
Designed to give a basic knowledge and understanding of food commodities as well as cooking methods applied and food hygiene necessary.
- THS 222 Food Production II
Puts the theory of Food Production I into practice. Cooking of menus which will incorporate cooking methods with a wide range of different food commodities.
THM 323 International Cuisines
CuisinesThis practical, hands-on course will enable the students in small groups to work in the a la carte kitchen of the practice restaurant. They will have the opportunity to, using the knowledge gained in food preparation techniques, apply standard recipes, and prepare a selection of international dishes for service in the restaurant.
Ottomans Chef De Cuisine (Pre opening team member) March 2005/Agust 2007
Grosvenor House, Le Meridien Dubai, UAE
Responsible For: Outlet Kitchen Operations.
Job Summary;
Created a new Modern Ottoman Menu from scratch.
- Provided functional assistance and direction to the kitchen operations, and interacted with individuals outside the hotel including but not limited to clients and suppliers. Coordinated functions and activities with other outlet kitchen as appropriate.
- Managed the preparation, presentation and service of menu items and ensured the highest quality at all times.
- Monitored and checked the guest satisfaction.
- Supervised and participated in all aspects of food preparation in the area I was in charge. As well as oversaw all intricacies for other kitchen sub sections to which are delegated in to my department.
- Completion of the Basic Hygiene Course.
Divan Mares*****Hotel, Executive Sous Chef September 2003/February 2005
Marmaris, Mugla, Turkey
Responsible For: Hotel Kitchen Operations.
Job Summary;
- Ensure to operate an effective and accurate administration process in order to maintain high standards.
- To attend daily executive chef briefing and communicate with the relevant key points to ensure that the outlet chefs receive all the information.
- To actively engage and participate effective communications within the hotel.
- To control the operating and merchandising costs.
- See that all food products prepared is due so in a wholesome, clean, appetizing and attractive manner.
- Implement a daily and monthly checklist for all outlet kitchens and ensure proper fallow up to maintain maximum quality and efficiency at all times.
Just Meze Fine dining Mediterranean, Chef Patron July 2002/April 2003
Mamaroneck, Westchester, New York, USA
- Designed and prepared elaborate Mediterranean menu featuring, Italian, French, Turkish, Arabic and Moroccan specialties. Over 150 guests served nightly. Review by the Scarsdale Enquirer said, "The main attraction is its outstanding food with subtle use of herbs and spices..." Trained and supervised staff of nine, responsible for all the kitchen operations.
Nazar Fine Turkish Cuisine, Chef Patron September 2001/April 2003
Queens, New York, USA.
- Created the menu and daily specials of Turkish lamb, chicken, beef, and seafood vegetable delicacies. Described by the New York Times as "a symphony for the senses...' Over 150 guests served nightly. Trained and managed staff of eight, responsible of all the kitchen operations.
The Plaza Hotel by Fairmont, Executive Sous Chef February 2000/August 2001
New York, NY, USA
Responsible For: Hotel Kitchen Operations.
Job Summary;
- To assist the Executive chef to achieve the yearly food revenue target.
- To assist the Executive chef to achieve the budget of food cost.
- To plan the project service opportunities in order to increase revenue.
- To plan and prepare creative menus in accordance to the competitors format recipes.
- To plan, develop and implement formal training plans for the whole hotel outlets.
- To ensure that the kitchen staff fallow high standard of personal hygiene.
- To ensure the smooth operation of The Plaza's famous "Sunday Brunch"
Savann Restaurant, Executive Chef December 1998/February 2000
New York, NY, USA
- Worked with the owner to develop and prepare a variety of contemporary French specialties for clientele of over 120 nightly. Trained and managed staff of six.
Sultan Restaurant, Executive Chef May 1998/ December 1998
New York, NY, USA
- Designed and artfully presented a modern Turkish menu, offering traditional and non traditional lamb, poultry and seafood specialties, trained and managed kitchen staff of nine, oversaw training of seven sous chefs. Responsible of all the kitchen operations.
Pasha Exquisite Turkish Cuisine, Executive Chef December 1996/April 1998
New York, NY, USA
- Responsible for creating and efficient preparation of tasteful Turkish Menu. Over 150 guests served nightly, trained and supervised kitchen staff of eight, responsible of all the kitchen operations.
Astor Place Fine Dining French Restaurant, Sous Chef. July 1995/December 1996
New York, NY, USA
- Prepared variety of French appetizers and hot entrees for lunch and dinner.
- Sitting capacity 175 covers with the speciality of the day includes soup, starter, main course & dessert.
- Special set up for the Saturday & Sunday Brunch.
- Special Lounge menu.
Altinyunus *****Hotel, Chef de Partie August 1988/May 1995
Opening Team Member
Marmaris, Mugla, Turkey
Responsible For: Outlet Kitchen Operations.
Job Summary;
- To control the departmental expense budget through the year.
- To ensure that there is no over production sales improvement.
- To ensure that the hotel's cost control policies and procedures are followed (by minimizing left over or spoilage and improve utilization of left over). And maintaining standard portion controls.
- Plan and supervise the par stock and inventory of responsible outlet menu items to determine the food quantity for daily consume and purpose daily market list, weekly importation list and dry store items.
- To coordinate and prepare the menu and its standard recipe.
- To analyze the market needs and trends.
- To ensure that regular on the job training is conducted in the outlet.
- To ensure that raining all kitchen staff and monitoring their compliance is adhering to, all food safety standards.
- Is responsible for carrying out and delegating all work done at the post.
- Any other job assigned by the Chef de Cuisine.
Professional Education
The Institute of Culinary Education NewYork, NY, USA December 2000
- Received Diploma of Professional Culinary Arts
- Qualifying Certificate in Food Protection (From New York City).January 2000
- Foundation Certificate in Food Hygiene(Dubai U.A.E) May 2005
Marmaris Tourism &Hotel Training Center1990-1994
Marmaris, Mugla, Turkey
- Certificate of Culinary arts
- Certificate of Food service
- Certificate of time management
- Certificate of asst. master artisan.
Awards
- Honored by the James Beard Foundation "for outstanding contribution to the foundation." Prepared an Ottoman brunch at the James Beard House for 75 guests.( November 1997)
Skills
- Operational control.
- Training of Food and Beverage department staff.
- Concept, image, and menu development.
- Quality assurance
- High managerial abilities
- Good communication skills
- Ability to solve problems & take decisions
- Well organized and effective planner
- Cultural awareness
- Creative and innovative
- Ability to train and work with individuals from diverse ethnic, cultural backgrounds and to work with them in a fair, supportive and cooperative manner
- Adaptability to changes in direction, priorities, or work demands
- Ability to energize, excite and motivate people around a vision
- Sets stretch targets and is uncompromising about standards
- People developer
- Able to work under pressure
- Self-starter with initiative
- Flexible & resourceful.
- Maintains a strong sense of integrity across all situations and generates trust in others
- Tactful
- Strong driver for results
- Attentive to detail
- Strong commitment to personal improvement and continuous learning
