Kaicy, a blend of Mediterranean and western culinary

The kitchen at Kaicy, which takes its name from an intriguing mosaic at the Antakya Archaeology Museum, can be described as a fusion of Eastern Mediterranean flavors with French culinary techniques, executed with precise, well-balanced touches.

Frankly speaking, when I first heard about Gamze's initiative, I thought it was a bit, perhaps even too, audacious. While many in the food and beverage industry are cutting back, with some closing their restaurants or proceeding with extreme caution, she has taken the opposite approach. She has opened a new venue offering breakfast with caviar and champagne, where everything — from the lighting to the menu — was designed by a professional, and a chef from the kitchen of the renowned French chef, Joel Robuchon (one of the best chefs of the century, who passed away in 2018), was placed in charge. It is a daring move... but there is one crucial detail we shouldn't overlook: As she put it herself, she is a bold Mesopotamian girl playing with fire.

We all knew Gamze Cizreli as the founder of Big Chefs, but people in Ankara recognized her long before we did, thanks to her groundbreaking work. After relocating to Istanbul, her business expanded significantly and even went public last year. Around the same time, her book Ateşle Oynayanlar ('Fire Players') was published. I highly recommend it to anyone who hasn't read it; the book beautifully illustrates what can happen when different perspectives, education and family values are combined with courage and hard work.

Now, let's talk about Gamze's latest venture, Kaicy, which she cherishes deeply. The name Kaicy comes from an intriguing mosaic she discovered years ago at the Antakya Archaeology Museum. It translates to "Also for you." This mosaic, once...