Chefs are known to be notoriously fickle characters, and chefs at sea even more so. When we took on Chef Mehmet on our 24 meter gulet Why Not during the winter of 2013, we wondered what might be behind his strong glance and firm handshake. Chef Mehmet has turned out to be one of our hardest workers with a most gentlemanly disposition. Always open to new ideas and odd requests, his signature dish is fish baked in crusted salt. In his spare time, he reads cookbooks and enjoys experimenting with new recipes. This summer, he developed a stunning watermelon sorbet which received written email accolades, and his airy crepes are legendary. When a client demanded scrambled eggs with extra large curds, Mehmet Usta didn't even blink. Equally adept on deck as he is in the galley, Chef Mehmet is a valuable asset to the crew on Why Not and to Southern Cross Blue Cruising.
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