Upon completing four transformative years under the guidance of the esteemed Chef Pierre l’ Cóutier at the renowned Institut Paul Bocuse in Lyon, Chef Omar Duygu returned home with two cherished gifts: his new bride and fellow culinary artist, Chef de Partie Poissonier Oxana Defne, and their shared vision of creating a seaside haven in their beloved hometown of Taşucu, Türkiye. Thus began a remarkable culinary odyssey, marked by passion and discovery.
As their repertoire expanded to embrace international influences, particularly the vibrant flavors of Lebanese cuisine, they found the perfect collaborator in Chef de Partie Grillardin, Hina Akgül. A master of textural precision, Hina brought with her an extraordinary collection of recipes passed down from her great-grandmother, enriching the menu with an authentic and exciting Lebanese flair.
What started as a dream of these three culinary artisans, is now in fact, a dining experience like no other—one that promises to linger in your memory as a true gastronomic treasure ... OOH!!
Omar Duygu
Chef de Cuisine
Omar Duygu is a culinary maestro from Taşucu, Turkey, is a shining star in the world of fine dining. A graduate of the esteemed Institut Paul Bocuse in Lyon, France, Omar’s journey began in his mother’s kitchen, where he fell in love with the rich flavors of Turkish cuisine. After mastering the art of French gastronomy, he honed his skills at Michelin-starred restaurants such as Le Cinq in Paris and Noma in Copenhagen, where he developed a unique style that marries traditional Turkish ingredients with avant-garde techniques.
Omar’s talent earned him his first Michelin star at his Taşucu-based restaurant, OOH, celebrated for its innovative dishes like saffron-infused lamb köfte and pistachio baklava with rose foam. Beyond the kitchen, Omar is an avid traveler and photographer, capturing the essence of local markets and street food cultures worldwide. He also enjoys mentoring young chefs, hosting culinary workshops, and exploring sustainable farming practices.
When not crafting culinary masterpieces, Omar unwinds by playing the oud, a traditional Turkish instrument, and spending time with his family. His dedication to his craft, combined with his passion for preserving culinary heritage, has made him a respected figure in the global gastronomy scene.
Oxana Defne
Chef de Partie Poissonier
Oxana Defne, a talented Chef de Partie Poissonier, is also a proud graduate of the renowned Institut Paul Bocuse in Lyon, France, where she not only mastered the art of seafood cuisine but also met her husband, Omar Duygu. Hailing from the coastal city of Izmir, Turkey, Oxana’s love for the ocean and fresh ingredients inspired her to specialize in fish and shellfish. Her career has taken her to some of the world’s most prestigious kitchens, including Le Bernardin in New York and The Fat Duck in the UK, where she refined her skills in precision and creativity.
Oxana currently works alongside Omar at OOH in Taşucu, where she oversees the seafood section, crafting dishes like sea bass ceviche with pomegranate molasses and smoked octopus with black garlic aioli. Her meticulous attention to detail and passion for sustainable sourcing have earned her widespread acclaim.
Outside the kitchen, Oxana is an enthusiastic scuba diver and marine conservation advocate, often spending her free time exploring the Aegean Sea. She also enjoys painting, often capturing the vibrant colors of the underwater world in oils on canvas. Together with Omar, she shares a love for music, often hosting intimate gatherings where they play traditional Turkish instruments. Oxana’s dedication to her craft, combined with her vibrant personality, makes her an inspiring figure in the culinary world.
Hina Akgül
Chef de Partie Grillardin
Hina Akgül, a culinary virtuoso, is the esteemed Chef de Partie Grillardin at OOH, bringing her expertise in Lebanese cuisine to the restaurant’s dynamic team. A graduate of the prestigious Le Cordon Bleu in Paris, Hina has honed her craft in the art of grilling and open-fire cooking, infusing her dishes with the bold, aromatic flavors of her Lebanese heritage. Her career has taken her to acclaimed kitchens such as L’Atelier de Joël Robuchon in Paris and Zahle in Beirut, where she perfected her signature dishes like harissa-marinated lamb chops and smoky eggplant moutabal. Hina’s passion for Lebanese cuisine stems from her childhood in Beirut, where she learned the secrets of traditional recipes from her grandmother. At OOH, she collaborates with Omar and Oxana to create a harmonious fusion of Turkish, French, and Lebanese flavors, earning the restaurant international acclaim.
Beyond the kitchen, Hina is an avid gardener, cultivating her own herbs and spices to ensure the freshest ingredients for her dishes. She also enjoys writing about food, sharing her culinary journey and recipes in a popular blog. In her downtime, Hina practices yoga and explores Taşucu’s vibrant food markets, always seeking inspiration for her next creation. Her warmth, creativity, and dedication make her an invaluable part of the OOH family.
Milestones in our history
Omar’s talent earned him his first Michelin star at his Taşucu-based restaurant, OOH, celebrated for its innovative dishes like saffron-infused lamb köfte and pistachio baklava with rose foam. Beyond the kitchen, Omar is an avid traveler and photographer, capturing the essence of local markets and street food cultures worldwide. He also enjoys mentoring young chefs, hosting culinary workshops, and exploring sustainable farming practices.
When not crafting culinary masterpieces, Omar unwinds by playing the oud, a traditional Turkish instrument, and spending time with his family. His dedication to his craft, combined with his passion for preserving culinary heritage, has made him a respected figure in the global gastronomy scene.
Omar Duygu
Chef de Cuisine
Omar Duygu is a culinary maestro from Taşucu, Turkey, is a shining star in the world of fine dining. A graduate of the esteemed Institut Paul Bocuse in Lyon, France, Omar’s journey began in his mother’s kitchen, where he fell in love with the rich flavors of Turkish cuisine. After mastering the art of French gastronomy, he honed his skills at Michelin-starred restaurants such as Le Cinq in Paris and Noma in Copenhagen, where he developed a unique style that marries traditional Turkish ingredients with avant-garde techniques.
Oxana currently works alongside Omar at OOH in Taşucu, where she oversees the seafood section, crafting dishes like sea bass ceviche with pomegranate molasses and smoked octopus with black garlic aioli. Her meticulous attention to detail and passion for sustainable sourcing have earned her widespread acclaim.
Outside the kitchen, Oxana is an enthusiastic scuba diver and marine conservation advocate, often spending her free time exploring the Aegean Sea. She also enjoys painting, often capturing the vibrant colors of the underwater world in oils on canvas. Together with Omar, she shares a love for music, often hosting intimate gatherings where they play traditional Turkish instruments. Oxana’s dedication to her craft, combined with her vibrant personality, makes her an inspiring figure in the culinary world.
Oxana Defne
Chef de Partie Poissonier
Oxana Defne, a talented Chef de Partie Poissonier, is also a proud graduate of the renowned Institut Paul Bocuse in Lyon, France, where she not only mastered the art of seafood cuisine but also met her husband, Omar Duygu. Hailing from the coastal city of Izmir, Turkey, Oxana’s love for the ocean and fresh ingredients inspired her to specialize in fish and shellfish. Her career has taken her to some of the world’s most prestigious kitchens, including Le Bernardin in New York and The Fat Duck in the UK, where she refined her skills in precision and creativity.
Her career has taken her to acclaimed kitchens such as L’Atelier de Joël Robuchon in Paris and Zahle in Beirut, where she perfected her signature dishes like harissa-marinated lamb chops and smoky eggplant moutabal. Hina’s passion for Lebanese cuisine stems from her childhood in Beirut, where she learned the secrets of traditional recipes from her grandmother. At OOH, she collaborates with Omar and Oxana to create a harmonious fusion of Turkish, French, and Lebanese flavors, earning the restaurant international acclaim.
Beyond the kitchen, Hina is an avid gardener, cultivating her own herbs and spices to ensure the freshest ingredients for her dishes. She also enjoys writing about food, sharing her culinary journey and recipes in a popular blog. In her downtime, Hina practices yoga and explores Taşucu’s vibrant food markets, always seeking inspiration for her next creation. Her warmth, creativity, and dedication make her an invaluable part of the OOH family.
Hina Akgül
Chef de Partie Grillardin
Hina Akgül, a culinary virtuoso, is the esteemed Chef de Partie Grillardin at OOH, bringing her expertise in Lebanese cuisine to the restaurant’s dynamic team. A graduate of the prestigious Le Cordon Bleu in Paris, Hina has honed her craft in the art of grilling and open-fire cooking, infusing her dishes with the bold, aromatic flavors of her Lebanese heritage.
Galleries
Compliance
At OOH, compliance isn’t just a requirement—it’s a responsibility we uphold with pride. Beyond meeting all local regulations, we voluntarily align with global best practices to ensure safety, accessibility, and well-being for our guests and staff. Our operational permits, health certifications, and business licenses reflect our dedication to transparency. We go further with periodic employee health checks, wheelchair access, and Braille menus, ensuring inclusivity for all.
If there’s any way we can enhance our compliance or guest experience, we welcome your feedback—because excellence is an ongoing journey, and we are always ready to improve.
Compliance
At OOH, compliance isn’t just a requirement—it’s a responsibility we uphold with pride. Beyond meeting all local regulations, we voluntarily align with global best practices to ensure safety, accessibility, and well-being for our guests and staff. Our operational permits, health certifications, and business licenses reflect our dedication to transparency. We go further with periodic employee health checks, wheelchair access, and Braille menus, ensuring inclusivity for all.
If there’s any way we can enhance our compliance or guest experience, we welcome your feedback—because excellence is an ongoing journey, and we are always ready to improve.
Chef Omar Duygu’s OOH is a masterstroke of sensory storytelling. The Hünkâr Beğendi melts like poetry on the palate, while the lamb döner, slow-roasted over charcoal, carries a depth of flavor that lingers in memory. Every plate is an ode to Turkey’s rich culinary history, executed with modern finesse.
Giles Coren
The Times
11th March 2018
It’s not just about the taste at OOH; it’s about the experience. Every dish is a symphony of texture, aroma, and temperature—Chef Omar understands balance like few others. The hünkar beğendi has the perfect smoky-silky interplay, and the baklava? Ethereal.
Marina O’Loughlin
The Sunday Times
16th December 2018
You know when a dish is so good, you stop talking? That was me with the Adana kebab at OOH. Smoky, juicy, and outrageously moreish. This is food that doesn’t just satisfy hunger; it demands your attention. Turkish fine dining has arrived in full force.
Jay Rayner
The Guardian
17th February 2019
If a restaurant could bottle nostalgia and refinement into a single bite, OOH has done it. The simit-crusted sea bass is a stroke of genius, and the slow-braised lamb shank redefines what comfort food can be. Chef Omar’s dishes tell stories, and I’m happy to listen.
Tom Parker Bowles
Daily Mail
30th June 2019
The attention to detail at OOH is staggering. From the hand-rolled manti to the velvety tahini ice cream, Chef Omar Duygu crafts every dish with the precision of a watchmaker. His mastery of texture and contrast makes for an unforgettable meal. Michelin was right—two stars feel well-earned.
Andy Hayler
Elite Traveler
19th March 2022
OOH is where centuries-old Turkish tradition meets contemporary artistry. The lamb neck with sour cherry jus is a revelation, a perfect dance of richness and acidity. Even the humble lentil soup is elevated beyond expectation. Chef Omar is a force to be reckoned with.
Richard Vines
Bloomberg
21st July 2024