From Food Cart to Fine Dining: How One Beyoğlu Chef Built Istanbul's Most Sustainable Restaurant Empire

Walk down the narrow cobblestone streets of Beyoğlu on any given evening, and you'll find queues snaking around the corner of Şirdansk, a modest 45-seat establishment that has become emblematic of Istanbul's evolving food culture. What started as a single street-food cart near Taksim Square in 2019 has evolved into a three-venue operation that's turning heads—and sustainable sourcing into a competitive advantage.

The architect behind this expansion is Deniz Kaya, who spent nearly a decade working in corporate finance before pivoting to hospitality. Today, Kaya oversees not just the flagship Şiransk location but also a casual mezze bar in Karakoy and a production kitchen in Eyüp that supplies 12 independent restaurants across the city with ethically sourced ingredients.

"The pandemic forced everyone to reconsider their supply chains," Kaya explained in a recent conversation. "When logistics collapsed in 2020, we realised we couldn't rely on imports anymore. It became an opportunity."

That opportunity has materialized into a thriving model. According to market data from Istanbul Chamber of Commerce, independent restaurant closures in the city increased 23% year-on-year through 2025, yet Kaya's operations have expanded their headcount by 34% since 2024. The average price point at Şiransk hovers around 285 Turkish Lira per person—competitive for the Beyoğlu market, where similar venues charge 350-450 TL.

The secret lies in direct relationships with 47 local farmers and producers across Marmara and Aegean regions. By cutting out middlemen, Kaya estimates he's reduced ingredient costs by 18-22% while guaranteeing farmers predictable purchasing volumes. His Eyüp kitchen now processes 200kg of vegetables daily, turning offcuts into stocks and dried goods that minimise waste.

This approach resonates with Istanbul's shifting consumer preferences. The Turkish Restaurant Association reported that 61% of diners in metropolitan Istanbul now actively consider sourcing practices when choosing venues—up from 34% in 2021.

Yet challenges remain. Supply volatility, rising labour costs, and the persistent effects of inflation still pressure margins across the sector. Kaya's operation requires higher upfront investment in relationships and logistics infrastructure than conventional imports allow.

Still, as Istanbul's hospitality landscape grapples with sustainability and resilience, Kaya's model offers a blueprint that balances commercial viability with environmental responsibility—proving that doing good and doing well need not be mutually exclusive in this city's competitive food economy.

This article was compiled by AI from the sources linked above and screened before publishing. See our editorial standards.