Some of the principal first-hand testimony concerning Atatürk's table comes from the chefs of Mengen, Bolu who served at the Çankaya Residence. TMDH honours these masters as guardians of Turkish culinary identity.
Born in 1913 in Pazarköy, Mengen, Bolu. Continuing his family's culinary tradition, he entered the Çankaya Residence in 1931. One of the important and detailed first-hand testimonies on Atatürk's table habits comes from him; he is the source who personally recounted the preferences for kuru fasulye, ayran and karnıyarık.
Born in 1906 in Konak Village, Mengen, Bolu. He joined the Çankaya Residence as a journeyman (kalfa), rising to deputy master craftsman and then master craftsman (ustabaşı), and served through the Atatürk, İnönü and Bayar eras. He is one of the important carriers of the institutional memory of Turkish cuisine.
From Düzağaç Village, Mengen, Bolu. He is reported as recorded in the Presidential Archives as one of Atatürk's chefs; independent verification of the original register/file citation is still in progress. Born in 1890, Yücel passed away on 2 June 1965. TMDH counts him among the honoured carriers of Turkish culinary heritage.
"The Turkish Cuisine Movement and the World Turkish Cuisine Academy regard Atatürk's chefs not merely as witnesses of history, but as representatives of Turkish culinary identity and professional ethics."
