Maksut Aşkar: Istanbul Beyond Turkish Food

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul.

This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience.

Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design.

What you’ll learn from Chef Maksut Aşkar

• Istanbul’s culinary diversity and history
• Difference between Ottoman and Anatolian cuisine
• The concept of Neolocale and tradition updating
• Sustainable sourcing of rare ingredients
• The role of storytelling in culinary experience
• The importance of preserving culinary heritage
• Innovative techniques in traditional recipes
• The significance of pistachios in Turkish cuisine
• The open-source approach to culinary knowledge
• The future of Turkish culinary traditions

• Chapters
  00:00 Introduction and guest introduction
  01:57 Istanbul as a city of gastronomy
  04:00 Geography and cultural melting pot of Anatolia
  06:07 Differences between Ottoman palace cuisine and Anatolian home cooking
  09:03 Unique ingredients and regional flavors
  13:02 Must-try foods for first-time visitors to Istanbul
  15:59 The concept of Neolocale and tradition preservation
  19:52 Innovating while respecting culinary heritage
  23:05 Storytelling and educational approach in the restaurant
  31:00 The importance of ingredients like pistachios and mulberry molasses
  32:56 Sharing recipes and open source philosophy
  36:01 Training young chefs and culinary mentorship
  37:00 Rapid fire questions and personal preferences
  49:58 Closing remarks and future outlook

Beyond the Mic: My Stories in Print

A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.

Get the book here!

“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.

Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Nina Compton
Chef Jacques Pepin Social media

Chef Maksut Aşkar

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Neolokal

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Links mentioned in this episode

Neolokal in Istanbul

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