From two decades of experience in luxury hotels and restaurants to being recognised as a Michelin-recommended chef in Istanbul in 2023, Bahadir Abul – Co-founder and Executive Chef of ORLA – shares his gastronomic journey, signature dish and ultimate guilty pleasure.

How have your early years at your great-grandfather’s restaurant influenced your style of cooking today?
Spending time at my great-grandfather’s restaurant shaped my entire philosophy as a chef. It was less about recipes and more about learning respect, discipline and the importance of seasonal ingredients. That early experience taught me to appreciate the honest, soulful side of cooking, which I now reinterpret through a modern lens at ORLA. The Aegean spirit of simplicity, warmth and community is at the heart of everything we do. It’s not just food – it’s a way of life, and I try to channel that authenticity into every dish we create.

You’ve worked alongside many Michelin-starred chefs. What’s the best piece of advice you’ve ever received from one that you still follow today?
The most powerful advice I received from a Michelin-starred chef was, “True elegance lies in simplicity”. That one sentence changed everything for me. It taught me that food doesn’t need to be overcomplicated to be memorable. Respecting the ingredients, mastering technique and allowing flavours to speak for themselves are what creates lasting impressions. At ORLA, I focus on refining techniques and letting ingredients shine. It’s about balance, not excess – something that continues to guide my work every day, from menu development to plating and execution.

What is your signature dish at ORLA and what was the inspiration behind it?
If I had to choose just one, it would be our Crispy Manti. It’s a playful take on a traditional Turkish dumpling, reimagined with a crisp texture while staying true to its comforting roots. The dish balances rich flavours with refined presentation, combining slow-cooked beef, silky yoghurt and a spiced butter sauce. It’s a tribute to my heritage, elevated for the modern palate. Guests love it because it’s unexpected – familiar yet innovative. For me, it perfectly represents ORLA’s culinary identity: rooted in tradition, inspired by the Mediterranean and executed with creativity and care.

What’s your ultimate guilty pleasure food that people wouldn’t expect from a fine-dining chef and what’s your favourite spot to find it on the island?
My ultimate guilty pleasure is momos – Himalayan dumplings bursting with spice and flavour. You wouldn’t expect it from a finedining chef but they’re pure comfort for me. A Nepali colleague first introduced them, and I was hooked immediately. There’s a humble street spot in Manama that makes the best ones – tiny, no-frills but packed with flavour. They remind me that great food doesn’t always have to be complex. Sometimes, the most satisfying meals are found in the simplest corners, made with love and authenticity. That’s what keeps me going back. ✤