Founder of Neolokal and one of the defining names of Anatolian cooking, Maksut Aşkar opened the season of Chef Nights Under the Stars — with a menu that carried Anatolia’s heritage to a table set beneath the stars of Faralya. Transcreated from his words on film.
“Where I cook is a decision about what a place evokes in me — and how strongly it calls me. The first time I came to Perdue, I felt it calling, clearly.”
“I had one condition: my daughter comes with me. Returning to Perdue wasn’t only my decision — it was hers too. So here we are, enjoying ourselves and cooking a beautiful dinner.”
“What we do demands full attention — in your own restaurant you are always on edge. But when you step outside your comfort zone and cook somewhere you have a real emotional bond with, that ease lets you be freer.”
“So no, it isn’t hard for me. It requires care, yes — but it is every bit as joyful.”
“I had cooked at Perdue before, so I know what to expect — and I design the menu accordingly. There are no secrets; but when you cook, surprises can always appear, and what we are used to is staying flexible when they do.”
“In the end, the guests who come to experience what you have built together should never notice those surprises. What matters is that they see the whole night as one.”
With that evening, Perdue opened the new season of Chef Nights Under the Stars: the founder of Neolokal at the open-air kitchen, a menu blending Anatolia’s culinary heritage with the Mediterranean’s ingredients, and tables set beneath the stars of Faralya.
It was only the beginning — the series continues through the season, welcoming a new name from the culinary world each month.
“What matters is that the guests never notice the surprises — for them, the whole night should be one.”Maksut Aşkar · Under the Stars at Perdue