Big fish caught for the new Sydney Fish Markets

Somer Sivrioglu with Kumar Mahadevan an Indian chef, Sydney restaurateur, referred in dining circles as the "Guru of Indian cuisine".

Visitors will be spoiled for choice with an array of authentic Turkish dishes cooked over charcoal and a mouth-watering mezze bar. With a menu featuring BBQ seafoods, meats, beautifully executed vegetarian options, and Turkish sweets and coffee, Efendy will bring an elevated customer experience to the markets.

BORN in Istanbul in 1971, I later pursued and completed a Master’s degree in Business Administration at the University of Technology Sydney (UTS), blending my cultural roots with a global business education. My hospitality career began at the Nikko Hotel, working under the renowned Executive Chef Trevelyan Bale.

Then moving into a management role at Fox Studios, followed by a key leadership position as Group General Manager with Bavarian Hospitality Group, where I gained invaluable experience in transforming restaurants into powerful brands. From there, I stepped into the role of Operations Director at Wagamama, deepening my understanding of scalable operations and brand consistency.

Fuelled by a strong entrepreneurial drive and a vision to step beyond the operational side of hospitality, I took on the ownership of the iconic L’unico Restaurant in Glebe. Retaining its trusted name, I took a hands-on approach to immerse myself in the financial, strategic, and day-to-day challenges of running a successful business.

This experience became the catalyst for my long-held ambition: founding Efendy, a restaurant that celebrates Turkey’s rich culinary heritage while embracing the dynamic, multicultural food culture here in Australia.

Today, I am proud to serve as a judge on MasterChef Turkey, it is a role that allows me to share my passion for hospitality and mentor the next generation of culinary talent https://www.tv8.com.tr/masterchef-turkiye

Turkish seafood experiences coming to Sydney Fish Markets.

What’s next at Sydney Fish Markets? We’re planning on offering a journey menu for diners which will take them from classic through to modern ingredients with everyday Turkish life, it’s a must especially for people when they’re going to visit Turkey. It’s about showcasing seafood and what we really eat and not kebabs.

What’s the feeling of opening up a new restaurant? It’s always been desires of mine and my career’s counsellor told me the same.

Izgara Uskumru, grilled Mackerel , marinated in olive oil, lemon juices, then grilled to perfection.

Kokorech, a Turkish delicacy-made from spicy lamb intestine. It’s much better than what it sounds, it’s rich and bold and utterly delicious.

Most useful cookbook? My grandmother’s cookbook, it’s over 80 years old.

Career you would have pursued if you hadn't become a chef? A professional basketball player if I didn’t start eating and drinking so early in life!

If you had to take a chef from Australia to Istanbul where would you first go? The Grand Bazaar. Chefs would go crazy in my city with the second-oldest trading bazaar in Istanbul. Continuous stands with over 4,000 varieties of spices. Then I would take them for a drink to meet my chef friends at eateries; Refik and Yakup, it’s the watering hole to go to.

Expertly stuffed with an assortment of nuts and dried fruits at the Grand Bazaar.

Turkish delights, where every spice is a story waiting to be told at the Grand Bazaar Markets, Istanbul.

Early influences? My mother and grandmother’s food.

Favourite thing about Sydney? The harbour and the ferries remind me of Istanbul but only have four beaches.

Adding a whole new dimension to Blackwattle Bay.

Favourite sport? Football.

Advice to Aspiring Chefs? Always give your best, even when you're doing a task that doesn’t quite light your fire, every job is a steppingstone. Stick with it. Aim high: chase awards, strive to be employee of the month, and don’t underestimate the value of recognition. Success in the kitchen is about more than cooking. You need to know which plants belong in the garden and that means understanding the full ecosystem of a restaurant. Gaining management experience will set you up to one day run your own place with confidence.

Favourite kitchen tool? My knife.

Efendy days in Balmain when it all began, 14 years ago and still serving.