Vedat MILOR Founder / Co-Lead Editor
Since early childhood, I have taken for granted the abundance and availability of good food on an everyday basis. This was a time when good quality fish, meat and seafood were available for very reasonable prices and before the World Bank (where I worked in the early 90s) had started to corrupt Turkish agriculture to suit the interests of multinational agro-businesses. I was also lucky that I grew up with my paternal grandparents. My grandmother, from Konya, was a serious home cook. Upon coming to the US for graduate studies I was both awed and distressed by two things. First, as I unscientifically observed, Americans ate more industrial chicken than anybody else on earth. Second, and particularly at the International House dormitory at UC Berkeley, getting decent food was as difficult as finding a needle in a haystack. Read More
Besim HATINOGLU Co-Lead Editor
My interest in gastronomy developed relatively recently. When I began my PhD, my primary passions were photography and cinema. I pivoted to food when I began trying to impress my then-girlfriend (now wife) by preparing exotic dinners for her. When we crossed the pond for further studies, I found that my skills in the kitchen increased as a result of not wanting to venture outside in the deep New England snow. I also began following different chefs--reading their books and trying to execute their recipes. And when we finally returned to London, my interest in food became a full-blown passion, thanks to this city's proximity to Europe's gastronomic centres. Like many others, I was initially enchanted by molecular cuisine and avant-garde trends, and as an extension of that preference, I was very critical of French classical cuisine for its lack of fireworks. A series of dining experiences altered my thinking and I am now enamoured with more traditional cooking styles. Read More
Brandon GRANIER Editor
The study of literature brought me to France, and in some ways my love for and interest in gastronomy is, to this day, inextricably bound to the literary. It was in Paris in the early 2000s that I first experienced the heights of gourmandize at such temples as L’Ambroisie and Ledoyen under Christian Le Squer. The gradual development of my palate coincided with questions that arose about the culinary gestures of haute cuisine, and it may be accurate to characterize my orientation towards gastronomy as an attempt to think the gourmandize aspects in their relation to semiotics, rather than each element distinctly. Read More
Robert BROWN Editor
When I was born, I was destined to dine. When I was a child, my parents began collecting fine wine, ate the food in France of Fernand Point and Raymond Oliver, and often took my brother and me to New York from our house in Western Massachusetts to New York to eat in the best restaurants. When I started my rare books and posters business in 1970, I made (and still make) frequent trips to Europe with my wife where we traveled the length and breadth of France and Italy (and often Japan) to visit and revisit the great and interesting restaurants. Read More
Gokhan ATILGAN works for J.P. Morgan Chase and is the co-lead editor of Mizanplas, a Turkish website on gastronomy.
Carola Sitjas BOSCH teaches Sommelier at CETT (University of Barcelona) and is co-writer of the gastronomic blog, tastatast.cat.
Rogelio ENRIQUEZ was previously involved in the wine trade and is a regular contributor to the Spanish newspapers and magazines.
David KATZ is the managing director of Varuna Capital, an investment firm focused on the global aquaculture industry. He is also a novelist and lives on the island of Kauai.
David KINCH is the chef-proprietor of the three-Michelin-starred-restaurant, Manresa.
Mert OZKESKIN holds a Ph.D. in MEMS/microfabrication systems and is currently a senior staff engineer at FormFactor.
Alexis PAPAZOGLOU is a philosophy lecturer at Royal Holloway, University of London.
Atahan TUZEL works in telecommunications for Nokia US and is the author of books of poetry: Λ0[d.s.] - Kare - VII.
Illustrations by Daniel WILSON
Graphic Design by Yannick ESAJAS
Website Design by Besim HATINOGLU