Open in Istanbul

We're open for service in Istanbul! Our newest Spice Market, in the W Hotel here, reflects the eclectic mix of modern and ancient in this beautiful city.




I was so excited when we first signed on for this project and am thrilled that it's completed. The grand opening went well despite a host of challenges. (Opening Spice Market in Atlanta a few weeks ago was a breeze compared to this.)
Aside from the language barrier, it was difficult to track down ingredients.
It's ironic because Istanbul has so many amazing "spice markets," filled with aromatic produce. The markets just don't carry many of the Asian ingredients used in my dishes.

My Istanbul chefs Lia and Hakki (pictured here) and Justin and Joey and I have enjoyed experimenting with native spices and herbs to come up with substitutes for the galangal and young coconut in our signature dishes. This minor hurdle, among others, was easily overcome by our Culinary Concepts team.

They are led by Daniel Del Vecchio, my VP of Operations and photographer extraordinaire, as you can see from the photos posted here. Having worked with me for years, he knows what I expect and ensures that my Spice Market restaurants uphold my standards in food, service, and decor.

While I strive to maintain the same high quality in my restaurants around the world, I want each to be distinct and to reflect the local surroundings. Anytime I cook in a different country, I strive first to understand the local cuisine through street markets and neighborhood restaurants. Soaking up the flavors around me and incorporating them into my dishes has transformed my understanding of food and cooking.

Istanbul has certainly done that, as has Paris, where I'm now teaching my chefs spring and early summer dishes.

When I get home, I'll pass along the spring recipe I promised last week.