.:Trilye Restaurant:.

SÜREYYA ÜZMEZ

His interest on eating and drinking art began when he was a child. He learned his first salt bonito recipe from his grandmother Mrs. Muammer Kemerli when he was six. When he was putting bonito pieces into cheese cans, covering them with rock salt, placing a heavy stone on its cover and opening it 15 days later, he was learning the first steps of making Turkish delight from fish. He discovered the creation of superb tastes with natural products beside his father who was an ice cream and lemonade producer.

His only friend in summer months was the Dardanelles. He was sailing in every inch of the Dardanelles and Saroz with a boat from sugar bag which was a present from his brother because of his success at school and with a sailboat with one mast and always getting his portion from the sea which was like an aquarium in these days.

He arranged countless food organizations at home and abroad. When he was introducing Turkish Kitchen’s eminent foods in the restaurant at Far East which he opened in 1996, he noticed that the secret of long and healthy life of Far Easterners is eating sea food. He did his best to introduce the superb sea foods of Turkish seas which grant us the most delicious ones of sea foods and make them liked by his country’s people.

To honor these foods which are fountains of good health and taste and to contribute to his country, Üzmez founded Trilye Sea Food Restaurant which became world wide popular just in its 4th year.

Süreyya ÜZMEZ, who is a member of international CHAINE DES ROTISSEURS and Turkish Kitchen Professionals Association, is going on to increase people’s attention on sea food by his articles in Sabah Newspaper on Sundays.