A refined palate, a disciplined kitchen, and a boundless vision… Chef Ömer Yalçın’s career inspires not only through the food he cooks but the values he embodies. Born in Gaziantep to an Arab father and Turkish mother, Yalçın now serves as Executive Chef at Rixos Radamis in Sharm El Sheikh, Egypt. Far from simply preserving his culinary heritage, he transforms it, amplifies it, and brings it to tables around the world. From Egypt to Russia, from Türkiye to Tatarstan, this journey bridges cultures and transcends borders. We spoke with him about the behind-the-scenes of his profession, the international gastronomy scene, and his vision—he has cooked alongside Michelin-starred chefs, initiated zero-waste projects, and mentors young chefs in his kitchen’s values.

Gaziantep’s Stamp on the Passport of Taste

Tourism Explorer – Having worked in Egypt for about 1.5 years, which culinary differences have you noticed?

Ömer Yalçın – I first worked in Egypt in 2017, and now I’m here again. I’m part of a one‑of‑a‑kind project—something very meaningful for my career. As someone of Arab heritage, I’m already deeply familiar with Egyptian culture, so being here hasn’t changed much. However, there are similarities and differences between Turkish and Egyptian gastronomy. Many sweets and meze are quite similar, but when it comes to main dishes and soups, the spices and cooking techniques differ significantly. My team and I teach Turkish culinary culture to our local chefs while immersing ourselves in Egyptian cuisine. In my view, you must always respect and learn as much as possible about the local culture.

Tourism Explorer – How do you manage crisis moments in a professional kitchen, especially within international teams?

Ömer Yalçın – Crisis management is crucial. You must fully grasp the entire operation and maintain oversight of your team. The most important step in a crisis is staying calm—panic can lead to loss of control. Analyze thoroughly and think carefully before deciding. This applies in kitchens across the globe.

Menüde Coğrafya Var: Yerelden İlham Alan Tabaklar

Tourism Explorer – We know you emphasize locally sourced ingredients. Which Egyptian local flavors have impressed you?

Ömer Yalçın – Egyptian specialties that stand out include koshari (rice, pasta, lentils, fried onions), ful medames (beans marinated with herbs), baladi bread, and Umm Ali (baked dessert). These reflect the rich diversity of Egyptian cuisine. I’m also fascinated by the 200+ varieties of mango, as well as guava—a pearlike fruit with a distinct taste used for tea; we even grow the trees at our hotel and use them fresh.

Tourism Explorer –  Sustainability and zero-waste are becoming essential in luxury hotels. What’s your approach?

Ömer Yalçın – It’s very positive that these principles are gaining traction. Such hotels fulfill their environmental and social responsibilities while helping create a livable future. Our approach focuses on renewable energy, water conservation, waste management, using local produce, and promoting eco-conscious practices.

Tourism Explorer – What, to you, is the fun side of gastronomy?

Ömer Yalçın – To me, gastronomy’s fun side includes enjoying delicious dishes, trying new recipes, exploring other cultures, tasting local foods, cooking with loved ones—an act of therapy—as well as attending culinary events to discover new flavors. I participate in all such events. Being creative in the kitchen, treating cooking as an art, and sharing these experiences with guests brings me joy.

Tourism Explorer – You advise young chefs not to turn their backs on Turkish cuisine. What are its greatest strengths?

Ömer Yalçın – If you aim to be a professional chef, you must learn your own cuisine and culture first. Turkish cuisine’s strength lies in its rich variety, its encouragement of healthy and balanced eating, and its respect for regional and traditional dishes. It has grown richer over time by embracing diverse influences. As someone from Gaziantep—a culinary leader with 106 registered geographic products (and over 1,000 nationwide)—I encourage young chefs to research constantly. For those working abroad, learning a foreign language is key for better expression.

Tourism Explorer –  You’re active on social media. How does a chef’s digital presence reflect in kitchen practice?

Ömer Yalçın – Being active online helps a chef reach broader audiences. Chefs are unique: yes, I think of myself this way. We must be present online—sharing recipes, visuals, and inspiring followers. Social media is highly impactful: young chefs find new ideas and role models, and gain expressive freedom. But it must be used wisely and professionally. Many guests come to our hotels because of social media—visiting places I’ve posted about. It keeps you relevant and current. I believe life gains depth by sharing.

Tourism Explorer – What upcoming projects await you? Will you return to Türkiye or take roles in other countries?

Ömer Yalçın –  I’m currently the Culinary Director for one of the world’s largest gastronomy projects—with two years until completion. Rixos has many ongoing projects in Egypt, which we’re proud of. I have no other plans yet—I feel at home here. When current projects conclude, I may plan a return to Türkiye.

Chef Ömer Yalçın’s culinary journey is more than cooking—it’s cultural translation and value-led representation. While reinterpreting traditional flavors with modern touches, he succeeds in giving cuisine a universal language. His words inspire young chefs to continuously create, explore, and stay true to their roots. He views gastronomy not just as a profession but a way of life. His story reminds us: every dish carries identity, memory, and vision.