Maksut Aşkar: Istanbul Beyond Turkish Food

In this episode of Flavors Unknown, Emmanuel Laroche speaks with Chef Maksut Aşkar, the chef behind Neolokal in Istanbul.

This is a conversation about much more than one restaurant. It is a journey into Istanbul’s food culture, the difference between Anatolian and Ottoman cuisine, the flavors of Antakya, Turkish breakfast, heirloom ingredients, sustainability, pistachios, desserts, mentorship, and the role of design in a dining experience.

Chef Maksut explains why “Turkish cuisine” can be an oversimplification, why traditions must evolve to stay alive, and how Neolokal creates a bridge between memory and modern gastronomy. The episode document highlights themes including Istanbul’s culinary richness, Anatolian versus Ottoman cuisine, spices, sustainability, storytelling, pistachios, mentorship, Turkish breakfast, desserts, and design.

What you’ll learn from Chef Maksut Aşkar

Istanbul’s culinary diversity and history

Difference between Ottoman and Anatolian cuisine

The concept of Neolocale and tradition updating

Sustainable sourcing of rare ingredients

The role of storytelling in culinary experience

The importance of preserving culinary heritage

Innovative techniques in traditional recipes

The significance of pistachios in Turkish cuisine