Aylin Yazicioglu

The Climb

Exacting restaurant-building is what shaped Aylin Yazicioglu’s profile in Istanbul, where Nicole was defined by her hand as founder and Executive Chef from 2013–2019. The work reads as a study in restraint: a clear point of view, disciplined execution, and polish that stays within measure. That period at Nicole set the terms for the rest of her practice, and it now sits alongside her role as Consultant Chef of Le Cordon Bleu Istanbul.

Today

Executive-chef work at Nicole Restaurant in Istanbul from 2013 to 2019 gave Aylin Yazicioglu a platform for control, pacing, and detail. The result was a style that could carry precision without losing approachability, with each element kept in balance rather than pushed to excess. In that room, technique and hospitality were not treated as separate concerns. On Le Cordon Bleu’s arrival in the city, she said, "Le Cordon Bleu’s opening in Istanbul undoubtedly brought a fresh breath to the industry." The line places culinary education within the same frame as professional standards, and it reflects the value she assigns to training as part of the trade. In Istanbul, where inherited practice and new methods are often in close contact, the remark lands plainly.

Signature

Aylin's signature dishes include lamb künufe, mille feuille, and purple basil sorbet. Read together, they show range without scatter: savory depth in lamb künufe, layered construction in mille feuille, and a clean herbal lift in purple basil sorbet. The set suggests a cook working with contrast, structure, and finish, without leaning on excess.

In Their Words “We aim to satisfy the desire for wine that complements the renowned recipes of Anatolian cuisine and to celebrate this legendary pairing at Lokanta Hayvore.” The statement treats pairing as part of service design, not a decorative add-on. Wine is positioned in relation to Anatolian cuisine, with the emphasis on fit, balance, and how the two hold up together at the table. “Le Cordon Bleu’s opening in Istanbul undoubtedly brought a fresh breath to the industry.” Taken in context, the line speaks to the role institutions play in setting standards and widening the field. It is a concise nod to training, infrastructure, and the ongoing making of a city’s culinary culture.