Our story
He built companies.
He chose the kitchen.
Ottoman Kitchen started with a man who had already succeeded at everything else, and decided the thing worth starting over for was cooking.
Chapter one · Turkey
A businessman with a cook's hands.
Our founder built Rodi Jeans into a denim brand with more than 150 stores around the world. In 1999 he opened Graniser Ceramic, a tile factory that at its peak produced roughly 200 million square feet of tile a year.
But the people who knew him best knew something else. When important guests came, he didn't book a restaurant. He cooked. He chose the meat himself, worked with his butcher on the exact blend, and seasoned the Adana kebab his own way.
The Adana on our menu today is still his blend.
Try it: Adana Kebab w/ Rice, $19.99 →
Chapter two · America
The passion became the profession.
When he came to the United States, he could have built anything. In 2015 he opened a kitchen in Chantilly. Ottoman Kitchen is what happens when someone who has run serious businesses finally gets to do the thing he loves most, and refuses to cut corners on it.
Today his son runs Ottoman Kitchen. And at 70, the founder still drives out to choose kitchen supplies himself.
Cooked, not assembled
What most places buy, we make.
Our chefs actually cook. You notice it in the first bite: the seasoning, the grill, the bread.
