Mr. Ahmet Dogan has a long and intimate history of experience with Turkish cuisine. Even as a child, he’d already developed a deep-seated interest in ingredients and cooking techniques. This curiosity eventually led him to get his Bachelor’s degree at Gastronomy Adiyaman University. Our Head Chef Arsalan Ahmet then went on to start his professional career in 1996 as a butcher in Gaziantep Mudurnu Restaurant. Following that, he was appointed a chef at Adana Zirh Kebab House in 1999. A firm believer in constantly challenging himself to build new and innovative recipes, he would go on to be a Master chef in several other restaurants such as the Antalya Jasmine Hotel & Restaurant, Antalya Blue Night Hotel, Korea Pasha Turkish Cuisine, Korea Turkish Cuisine & Ice Cream, Antalya Sueno Beach Hotel, and Toronto Kebab Time Turkish Cuisine. 

With over  20 years of experience to his name, he established the Bosphorus Turkish Cuisine in North York, Ontario, and would then follow that up with his newest restaurant yet, the Sultan Ahmet Turkish Cuisine. His personal culinary philosophy one that drives him to innovate new ways in which each guest could feel as if they were joining him for Sunday lunch. His signature style of flamboyant dishes each looks as if they were an intricately crafted 3D sculpture. And, refusing to be limited to excellence in presentation alone, each of his dishes that arrive on your table promise to be colorful, creative, and, most of all, tasty. He continues to exceed all limitations by combining his creativity with local, healthy ingredients from passionate producers.