November 2025

Cooking has taken Jaaks Executive Chef Arman Uz from Cappadocia to Kyle Bay, but his philosophy remains the same: respect for ingredients, technique and people. In this Crumb Wire profile, he talks about the lessons from Turkey’s kitchens, the discipline behind three chef hats, and the value of staying humble in a changing food scene. What first sparked your love for food, and how did you get your start in the industry? My love of food began with watching my mum cook at home and eating street food from the vendors in my hometown of Tarsus. That early exposure taught me to respect ingredients and embrace flavour.  I began cooking professionally in Cappadocia, Turkey, in 1991. When I moved to Australia in 2004, my first job was at Lagoon in Wollongong, a Greek seafood restaurant. It was there that I learned how childhood flavours could evolve with local produce, and the importance of simplicity, freshness, and strong relationships with suppliers. What’s been your journey so far – from your first job to where you are now? Before moving to Australia, I spent 15 years cooking in upmarket hotels and restaurants in Cappadocia, Turkey, where I trained under some of the country’s top chefs. Those years laid the foundation for everything – technique, discipline, and a deep respect for regional flavours. My cooking today is playful yet grounded: small plates, mezedes, offal, seafood and vegetables – all rooted in seasonal produce and traditional techniques. The journey has been one of evolution, from fine dining to something more communal and expressive of my heritage. What have been some of your greatest achievements and challenges along the way? I’ve put in countless long hours and made sacrifices – missing family gatherings, pushing through fatigue, consistently placing my work first. That dedication has been my foundation. One of my proudest moments was setting up from scratch and earning chef hats at Maydanoz – Sydney for three years in a row. That recognition wasn’t just about the food – it was a reflection of the team, the suppliers, and the vision working together. Beyond awards, I take pride in leaving a positive mark wherever I’ve worked: bringing fresh ideas, honing systems, mentoring teams, and helping every business grow. The challenge is staying curious, staying humble, and always remembering why I started – because every detail matters. Outside your property/properties, what are your current favourite places to eat? I love walking to Chinatown and discovering random little spots – something is exciting about stepping into a place you’ve never tried before and being surprised. That curiosity keeps me inspired. Some of my go-to favourites are Mamak for the roti and satay, Kajiken for their dry ramen, and BBQ by XO Pipi – they do excellent food. Each of these places brings something unique, whether it’s bold flavours, smart technique, or just a great vibe. I’m always drawn to places where you can taste passion and honesty in the food. Which chefs and cuisines inspire you most – past or present? Honestly, I’ve always been inspired by street vendors. There’s something deeply honest about the way they work – they love what they do, and it’s often something passed down through generations. They focus on one thing and do it exceptionally well, day in and day out. It’s not just technique – it’s heart, rhythm, and dedication. That spirit of cooking with both hands and soul is something I try to carry into my own food. Today, I bring that same focus: respect for tradition, attention to detail, and the belief that even the simplest dish, done with care, can be unforgettable. How do you think Australia’s food culture has evolved in recent years? Australia’s food scene has become more confident and more curious. Diners are increasingly open to dishes and ingredients they might not have touched ten years ago. There’s also a growing respect for regionality and provenance, which is excellent. The multicultural landscape here is constantly enriching our plates – not just in flavour but in the stories we tell through food. That’s what makes Australia so dynamic. Any exciting food trends you’ve tried at home – or snuck onto the menu? At Jaaks, I love taking traditional ideas and twisting them – not to be trendy, but to keep things evolving. For example, using salmon belly in our sheftalies instead of pork brings a different kind of richness and elegance. At home, I’ve been experimenting with fermentation, making cheese, yogurt, and fermented hot sauces, which often make their way onto the menu in small ways. These little touches can be a great addition to most dishes. And finally, what do you love doing when you’re not in the kitchen/at the venue? When I’m not cooking, I love wandering through markets or checking out new spots to eat – I’m always on the lookout for something tasty. But I also like to get outside, clear my head, and just relax. Those breaks help me recharge and come back to the kitchen with fresh ideas and energy. Find more food and drink features on Crumb Wire.