His Dreams Comes True
Aydın Ay, the executive chef of Ay Kebab, began his career from the scratch in food and beverage management in Turkey at a very young age inspired by the Mediterranean and Turkish Cuisine. After emigrating from Turkey to the United States, he devoted himself for many years to become a successful chef in culinary management. Working with proven chefs in the Mediterranean and Turkish cuisines, he gained much experience and improved himself in techniques and recipes over the years.
He recently opened his own restaurant in Brooklyn. www.aykebab.com is a traditional and fusion restaurant concept is driven by the mission to promote health and good service to their community eats.
He is planning to open new restaurants in near future.
How long have you been in the restaurant business?
It has been approximately 25 years since I have been working for food and beverage and culinary management including restaurants, hotels, and cruises. After I came to the United States, I had a chance to work with acclaimed and proven Turkish chefs in New York City. After gaining lots of experience and improving my knowledge of Turkish Cuisine, I felt that I was ready to be an entrepreneur and started to run my co-owned restaurant, Hazar Kebab, in Brooklyn in 2011. Several years later, I became a partner of another Turkish Restaurant called Oba Grill in Forest Hills, Queens. Three months ago, I opened my own restaurant, Ay Kebab in Bay Ridge, Brooklyn. The restaurants that I was partnered with before Ay Kebab helped me to learn and improve my management and communication skills how successfully run a restaurant, and how to create a good relationship with patrons.
What advice do you have for someone working in a restaurant who wants to open his/her own restaurant?
My advice is to establish a place where you can apply your own concept and plans instead of taking over a pre-established place. It may be a little difficult and complicated to start but it is worth it.
What’s the most popular dish selling at your restaurant these days?
The kebab varieties of our restaurant’s main dishes are highly liked by our patrons. Especially, Adana Kebab, ground lamb kebab, and chicken Adana Kebab, ground chicken kebab are very popular. Additionally, we are assertive about Mezzes, cold and hot appetizers. They are also liked a lot. We receive good feedback from our patrons.
What are your next moves?
I am planning to open restaurants in Texas and San Francisco in the next 2 years.
How is your customer profile?
In addition to the Turkish-American community, We have a large number of patrons who have eaten Turkish Cuisine before or have an Eastern European or Caucasian and Middle Eastern background.