Having helmed some of the region’s most celebrated kitchens, including CZN Burak Dubai, Huqqa Middle East, Galliard Dubai, Elexus Hotel Cyprus and Rixos Hotel Russia, Chef Gulen’s leadership has consistently raised the bar in high-end dining.
And now, he joins District 8 welcomes a new force in the kitchen — Executive Chef Sezgin Gulen, a culinary maestro with over 25 years of international experience. With roots in Turkey and a career that spans Dubai, Russia, Cyprus and beyond, Chef Gulen brings not only expertise, but soul, vision, and an unwavering commitment to innovation.
Known for his visionary approach to concept creation and his mastery in menu engineering, he is set to elevate District 8’s culinary identity even further.
With a strong belief in quality, authenticity, and thoughtful fusion, we at down the cooking mogul to find out what make him tick
A History of Cooking
You’ve led kitchens all over the world, from Turkey to Dubai. What has each place taught you, and how does that global perspective influence your cooking today?
Every country, every city has taught me something beyond just cooking, it’s about understanding the emotional connection people have with food. Turkey taught me the power of tradition, while Dubai has shown me the beauty of limitless creativity. Today, when I create a dish, I’m looking to strike a balance, a respectful fusion of global influences that still holds true to its roots. My goal is to craft dishes that are worldly yet grounded, inspired yet authentic.
District 8 is all about luxury dining and elevated experiences. What does that mean to you, beyond just the plate?
For me, luxury goes far beyond premium ingredients, it’s rooted in intention. At District 8, every element is thoughtfully curated to tell a story: from the ambiance and service to the music and overall atmosphere. True luxury is when a guest feels genuinely acknowledged and valued. Crafting that kind of experience requires more than just culinary skill, it demands heart and passion.
You’ve opened so many high-profile restaurants. What’s the very first thing you think about when building a new concept from scratch?
A restaurant concept is so much more than just a menu. It’s a feeling, a narrative, an atmosphere. From the layout of the kitchen to the way the team interacts, every detail is intentionally designed to evoke a specific emotional response.
A Truly Talented Chef
You’re known as a ‘menu engineer’. Can you walk us through what that means? How do you balance creativity with what actually works in a busy kitchen and for a diverse audience like Dubai’s?
Menu engineering isn’t just about flavour, it’s about how a menu flows, how efficiently the kitchen can deliver it, and how it connects with guests. In a city like Dubai, where you’re catering to such a wide mix of cultures and tastes, it’s about finding that sweet spot between creativity and practicality. The goal is to design dishes that not only look and taste amazing, but also make sense from an operational point of view. It’s about creating a menu that tells a story, feels cohesive, and works smoothly behind the scenes.
You’ve led big teams in high-pressure environments. What’s your approach to leadership in the kitchen, and how do you keep your team inspired?
Leading a kitchen starts with inspiring people, then guiding them to grow. I try to see the potential in every team member and help them build the confidence to reach it. Even in high-pressure moments, I stick to three things: respect, empathy, and clear communication. When the team feels supported and safe, they’re able to cook with heart and that’s when the real magic happens.
Roots & Reinvention
Having worked across so many cultures, how do you keep evolving your style while staying true to your roots?
I’ve learned how to evolve without ever losing sight of where I come from. Every culture I’ve worked in has added something new to my style, from a technique, a flavour, a way of thinking, but the heart of my cooking is still rooted in the warmth and authenticity of Turkish cuisine. I love exploring how ingredients from different parts of the world can come together in unexpected ways, but my foundation will always be my culinary heritage.
With such a busy career, do you still have those moments of pure joy when cooking? What dish brings that feeling back for you?
Absolutely. No matter how busy I get, there are still those moments of pure happiness when everything on the plate just feels right. One dish that always brings me back is artichoke cooked in olive oil, it’s inspired by my mother’s recipe. It connects me to my past and reminds me why I fell in love with cooking.
Quickfire: Just for Fun
It’s 1am, you’ve had a long shift, and you’re starving. What are you ordering or making for yourself?
Menemen – scrambled eggs with tomatoes and a bit of white cheese. Simple, soulful, and always satisfying
You’re at home with friends, music’s on, and dinner needs to happen fast. What’s your 30-minute “chef’s secret” crowd-pleaser?
Linguine with grilled seafood – garlic, olive oil, lemon zest, and fresh basil. It’s quick, elegant, and always a hit.
Favourite spot in Dubai for a coffee, snack, or meal that reminds you of home?
Some of the smaller spots around Alserkal Avenue remind me of the creative neighbourhoods back in Istanbul. And whenever I find freshly brewed Turkish coffee, it instantly feels like home.
