Selin Kiazim Bio, Age, Ethnicity, Family, Husband, Net, Cookbook

Celine Kiazim photo
Celine Kiazim photo

Last updated on Sep 28, 2022 at 02:05 AM

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Celine Kiazim Biography and Wiki

Celine Kiazim is a British chef who is the owner and manager of the Oklava restaurant in London. She was one of the Great British Menu contestants, winning BBC Two in 2017.

Celine Kiazim Education

After completing a foundation course in art and design, Kyazim decided not to pursue a career as an architect. Instead, he attended Kingsway College at Westminster for his catering training, where he graduated in 2008 with a Professional Chef’s Diploma.

celine kiazim age and birthday

Celine was born in Southgate, London. His age and birthday are not known.

Celine Kiazim Nationality and Ethnicity

Celine is of British nationality by birth. He was born in Southgate, London. She is of Turkish Cypriot descent. Read also: Abby Huntsman

Celine Kiazim Parents | family

Kiazim was raised by his Turkish Cypriot immigrant parents in Southgate, London. She often traveled to Northern Cyprus to visit her grandparents as a child, but she had no interest in pursuing a career in cooking.

celine kiazim husband

Kiyajim is about to get married. Teal will be used as the wedding color, matching the color of the stone oven at her Shoreditch restaurant, Oklava.

Celine Kiazim Height

The average height of Kyazim is 1.8 meters.

Celine Kiazim net worth

Kiyazim has an estimated net worth of $1.5 million.

Celine Kiazim Cookbook

In that year, he published his first cookbook titled Oklava: Recipes from a Turkish-Cypriot Kitchen. She was named the Best Champion of Turkish Cypriot Culture for 2017 by the Council of Turkish Cypriot Associations (Women) in the UK.

Celine Kiazim Restaurant

After operating several pop-up eateries and residences that attracted rave reviews from critics such as Giles Coren, Kiazim opened his own restaurant, Oklava, in October 2015 in the Moorgate neighborhood of London. Restaurant Fusion serves Turkish-Cypriot cuisine and has a thorough Turkish wine list.

Celine Kiazim Oklava

Kiazim and Laura Christie co-own and run Oklava, a trendy Turkish restaurant in Shoreditch, London. A traditional rolling pin known in Turkish as “oklava” is used to make bread, pastries and pies, all of which are offered on our menu alongside Celine’s contemporary interpretation of Turkish-Cypriot cuisine. The open kitchen serves as a theater stage where patrons can watch as the chefs prepare their meals using a stone oven and a real charcoal grill, known in Turkish as mangal.

A wine list that focuses on Turkish wines goes well with the food. The restaurant is proud to showcase some of the most spectacular wines from the most exciting producers of one of the world’s oldest wine-growing regions. The ethos of the list is that wines are selected first for their quality and for their geographic origin.

Celine Kiazim Career

After winning the 2007 UK-NZ Culinary Challenge, he began working with Chef Peter Gordon. They first hired him in 2007 at their Marylebone restaurants, The Providedors, and Tapa Room, before being named head chef at their Copapa restaurant in 2008.

He participated in the 2017 season of the BBC Two cooking competition series Great British Menu to create a dish to honor the 140th anniversary of Wimbledon. She competed in the finals after winning the qualifying rounds against two other chefs. She had to make a completely new dish for the final round as her dessert got the lowest score in the preliminary round. For the main course, Kiyazim advanced to the last two cooks, but was not selected; However, her dessert course was chosen as a banquet dish in the grand finale.

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Oklawa devotees rejoice at the restaurant’s famous pies, which are served with dishes such as lamb with sour cherries, monkfish with blood oranges, bread with medjool date butter, and chicken with za’atar crust. Spread like the paddle of a boat, these tender flatbreads are stuffed with octopus, honey, ricotta, and green olives, or with potatoes, leeks, mozzarella, and fresh summer truffles. According to Kiazim, the name of the restaurant was inspired by the dough-flattening rolling pin.

Every dish that comes out of the open kitchen in Ocalawa is garnished with fresh herbs, wedges of citrus fruits, spices and seeds. Coriander is always present in fresh salads or slathered with lemon juice.