Burçak Kazdal is the chef and co-founder of Apartıman Yeniköy, a celebrated neighborhood restaurant in Istanbul known for its dedication to sustainability and locally sourced ingredients. Her journey with food began in nature-filled surroundings, fostering a deep connection to ingredients. This passion grew during her time in San Francisco, where she explored global cuisines and diverse culinary techniques. Kazdal’s career started as an apprentice in a butcher shop, followed by roles at a steakhouse and fishmongers.   

She mastered dough-making under a skilled baker and gained invaluable experience at Turkey’s renowned Changa restaurant. Short-term opportunities in New York further broadened her culinary perspective, while her tenure at Kingham Plough, a Michelin-starred restaurant in Oxfordshire, refined her expertise in game cooking. After returning to Turkey, Kazdal managed her younger brother’s farm for a year, immersing herself in sustainable farming practices by caring for livestock, milking sheep, and cultivating crops.

This experience shaped her ingredient-driven approach to cooking. At Apartıman Yeniköy, Kazdal collaborates with local farms, including her family’s Mahyadağı farm, to create menus that highlight seasonality and ethical sourcing. Her commitment to sustainability and creativity has made her a prominent figure in Turkey’s culinary landscape.