Ali Akkaş, the founder of Köşebaşı restaurants, has been working for 50 years. The title of this interview is his own. He explains how, with the opening of his first restaurant in 1995, he brought a new dimension to Istanbul’s grill and kebab culture.
Ali Akkaş, the founder of Köşebaşı restaurants, has been working for 50 years. The title of this interview is his own. He explains how, with the opening of his first restaurant in 1995, he brought a new dimension to Istanbul’s grill and kebab culture. Akkaş recalls that in the past, grill restaurants were places frequented only by men, but with Köşebaşı, they successfully broke this image. Today, these restaurants have become places where special occasions are celebrated, foreign guests are hosted, and authentic flavors are enjoyed. Therefore, Akkaş is fully justified in choosing such a title!
Starting his career as a busboy and waiter in various hotels and restaurants, Akkaş says that even if he had the chance to choose again, he wouldn't pursue any career other than the restaurant business. Known for his exceptional customer relations, Akkaş has also served famous regulars. He recounts an anecdote where they sent kebabs to former Soviet leader Mikhail Gorbachev by plane.
Ali Akkaş's story, which began with his move from Sivas to Istanbul, is a long one...
We tried to touch on the milestones of this long journey.
Ali Akkaş: The Man Who Elevated Kebab
With the Köşebaşı brand, Ali Akkaş opened a new chapter in the grill and kebab culture. He attributes his success to staying true to original recipes and the strong connection he builds with his guests. So much so that at Köşebaşı restaurants, guests have their favorite seating spots, and all the staff know them, making them feel at home.
How many brands have you reached under Akkomarka, which began with Köşebaşı? What has been the guiding principle throughout your career?
It’s been 50 years since I began my career in Istanbul after arriving from Sivas in the 1970s. After working as a busboy, waiter, and manager in various hotels and restaurants, my journey, which started with Köşebaşı in 1995, has grown under Akkomarka to encompass 14 different brands with over 50 branches in 5 countries. Throughout this journey, my guiding principles have always been customer satisfaction and delivering delicious products.
According to Ali Akkaş, high-quality meat minced using traditional methods, marinated with special spices, and cooked with the right techniques are the essential elements of a good kebab.
What was the state of the gastronomy industry when you first came to Istanbul? What were your turning points?
When I first arrived in Istanbul, the gastronomy industry was mostly progressing through traditional methods, and there was limited interest in international cuisines or the rich culinary traditions of other cities in Turkey. Grill restaurants were poorly decorated, dark, and lacked proper ventilation. They were places mostly visited by men and not associated with special occasions. By opening our first Köşebaşı restaurant, we changed this perception. We envisioned a place where people could celebrate special occasions, host guests from abroad, and enjoy the true taste of kebab.
What do you think are the main reasons for Köşebaşı becoming one of the leading brands associated with grills and kebabs?
I believe the key reasons for our success are staying true to original recipes and building a strong emotional connection with our guests. Our regulars even have specific seats in our restaurants, and all our staff know them personally, making them feel at home.
What are the essentials of a good kebab? And which is your favorite?
The essentials of a good kebab include high-quality meat minced using traditional methods, correct cooking techniques, and the right spices. My favorite kebab is the Tarsusi kebab, made with male lamb meat and tail fat, which is exclusive to Köşebaşı branches.
If you weren’t in the kebab business, what would you be doing?
I’m sure I would still be involved in the restaurant industry in some capacity.
Is there a particular Köşebaşı branch that holds a special place in your heart?
The Köşebaşı Levent branch, our first location, holds a special place in my heart. I consider it my second home. Its sentimental value is very significant to me.
Was it difficult to maintain the same quality in all of your chain restaurants?
Yes, it’s challenging, but we’ve implemented strict quality control systems and training programs to overcome this. We conduct regular inspections and staff training to ensure consistent standards. By using the same raw materials, even in our franchise branches, we’ve managed to maintain uniformity.
How is your relationship with your sons, who are now the second-generation managers? Do you regularly consult with them or exchange ideas?
I have a great relationship with my sons, both personally and professionally. Their presence by my side at the right time gives me a lot of strength. Together, we’ll achieve even greater things.
Do you cook at home? What do you enjoy cooking or eating the most?
With my busy work schedule, it’s hard to find time to cook at home.
You’re known for growing crops like wheat, beans, chickpeas, black lentils, and bulgur using only local seeds in Bolucan village and surrounding areas in Zara, Sivas. What’s the most special flavor in the world to you? Do you have a recipe passed down from your mother or father?
Since I started working in restaurants at a very young age, I spent most of my time away from home, so I usually ate at the places I worked. Unfortunately, I don’t have a family recipe passed down to me.
In your long career, has there ever been a moment where you thought, ‘I wish I hadn’t done that’?
Everyone takes risks and makes mistakes, but these challenges push you forward. Instead of dwelling on regrets, I’m grateful for having a life filled with moments that I’m happy to have experienced.
Among your regulars, are there any with whom you’ve formed close friendships? How have they impacted you?
I’ve formed close bonds with many of our regulars. They’ve contributed greatly to both my business and personal life, inspiring me. I believe these friendships have positively influenced our business and helped us grow.
Which famous guests have you hosted? Is there a memory that stands out?
I’ve hosted many famous guests, and each experience has been enjoyable. Some notable guests include actor Jack Nicholson, former Soviet leader Mikhail Gorbachev, American writer and global health advocate Chelsea Clinton, fashion designer Donna Karan, and Turkey’s famous comedian Cem Yılmaz. One unforgettable memory is when Gorbachev, after enjoying our kebab, requested that we send kebabs and lahmacun by plane to his friends in Turkey.
How are you at managing your staff? It’s known that many of your employees are from your hometown. Why is that?
It’s important to be fair and supportive. Many of our early employees were from my hometown because when I first started, I built my team with people from my own circle. However, at this point, it wouldn’t be accurate to generalize. Across dozens of branches, I work with many colleagues I deeply value and get along with.
If you were the editor, what title would you give this interview?
The Man Who Elevated Kebab.
Kaynak;