Biography
A journey from the charcoal grills of Anatolia to the restaurant kitchens of London.
The beginning
Osman Yilmaz was born and raised in Turkey, where cooking is not just a profession but a way of life passed down through generations. He learned the craft the traditional way — standing beside experienced chefs, watching, listening, and practising until every movement became instinct.
From the open-flame ocakbasi grills to the hand-rolled dough of stone-baked pide, Osman mastered the foundations of Anatolian cuisine before he ever stepped into a professional kitchen.
The fire teaches you patience. The dough teaches you feel. The rest is just memory.
The journey
Osman brought his skills to London, where the demand for authentic Turkish and Mediterranean cuisine was growing rapidly. He quickly established himself in the city's restaurant scene — not just as a chef, but as someone who could build a kitchen from the ground up.
Working across diverse neighbourhoods and cuisines, he developed a deep understanding of what makes a restaurant succeed: authentic food, consistent execution, and a kitchen team that believes in what they serve.
Over the years, Osman has worked with and consulted for numerous restaurants across London, helping them develop menus, train staff, and create culinary identities that resonate with their communities.
Today
Today, Chef Osman works as a consultant chef across London, bringing his expertise to restaurants looking for authenticity and quality. His approach is hands-on — he does not just write a menu and leave. He stands in the kitchen, works the grill, and trains every member of the team until the standard is right.
His specialities include Turkish ocakbasi grilling, handmade meze preparation, fresh pide and lahmacun dough, and the art of building a complete Mediterranean kitchen operation.
Whether it is a new restaurant finding its identity or an established kitchen looking for a refresh, Osman brings the same dedication: honest food, made properly, every time.
Career
Learned traditional Turkish cooking techniques — charcoal grilling, dough making, meze preparation — from master chefs in the kitchens of southeastern Turkey.
Moved to London and began working in Turkish and Mediterranean restaurants, quickly rising through kitchen positions and mastering the demands of high-volume service.
Began consulting for restaurants across London — developing menus, training kitchen teams, and helping new restaurants launch with authentic, well-executed food.
Continues to consult for restaurants across London, with a portfolio spanning Turkish grills, Mediterranean kitchens, cafes, and neighbourhood restaurants.