Ahmet Dede

Chef Ahmet Dede's culinary philosophy is deeply rooted in his Turkish heritage, a love for food nurtured by his mother's home cooking and early experiences in his uncle's restaurant. This profound connection to his origins is masterfully explored through the vibrant lens of Irish produce, specifically celebrating the seasonal bounty of West Cork. His overarching vision is not merely to cook, but to create an experience that connects with diners, making them happy and putting smiles on their faces through his artistry. His approach to ingredients is both specific and reverent, sourcing incredible local produce like tomatoes from Cape Clear, while infusing authentic global flavors such as Isot pepper from Urfa in Turkey. Dede's influences are diverse, drawing inspiration from the changing seasons, the dedication of his farmers and producers, and the innovative techniques of other acclaimed chefs. This commitment to quality and provenance underscores a philosophy that prioritizes the finest components, allowing them to shine in his refined compositions. Dede's ambition is authoritative, aiming to establish the world's first three Michelin-starred Turkish restaurant. This aspiration is built upon years of meticulous hard work, dedication, and a strategic pursuit of excellence, having honed his craft in some of the world's best Michelin-starred kitchens. He believes in continuously building skillsets and character, embracing the 'art of presentation and the presentation of art' to deliver not just food, but a memorable culinary journey that embodies evolution, passion, and unparalleled technical mastery. Chef Ahmet Dede's technical style is a sophisticated amalgamation of classical training honed in prestigious Michelin-starred establishments like Chapter One, Restaurant Patrick Gilbaud, The Greenhouse, &moshik, and Maaemo, combined with his inherent Turkish culinary sensibilities. His approach to flavor is defined by a harmonious dialogue between the robust, authentic tastes of his Turkish heritage and the pristine, seasonal ingredients of West Cork, Ireland. He meticulously balances these influences, creating dishes that are both familiar and innovative. Plating at Dede is approached with an 'art of presentation and the presentation of art,' emphasizing visual elegance that complements the complex flavor profiles. His dishes are crafted to evoke a sense of place and narrative, bridging cultures through precise execution and aesthetic appeal. His most legendary signature dish is the West Cork blue lobster kebab, served impeccably with a spiced lobster bisque, which encapsulates his mastery in transforming local treasures with a distinctive Turkish accent.

Career

• Co-Owner & Executive Chef at dede, Baltimore
• Head Chef at Mews Restaurant, Baltimore
• Executive Sous Chef at The Greenhouse Restaurant, Dublin
• Chef De Partie at &moshik, Amsterdam
• Seniour Chef de parti at Chapter One Restaurant, Dublin