Good People of vitruta: Esra Beşe

Esra, welcome to Good People of vitruta! Our first question is always the same: Who is Esra Beşe? How did it all start, how’s it going, and what are you up to these days?

Thank you! I’m really happy to be a part of this family. I was born and raised in Izmir, and I moved to Istanbul in 2012 for university. Since then, I’ve had a love-hate relationship with the city.

I’m a chef who loves to eat and feed others. After graduating from university, I decided that the kitchen was where I wanted to be. I trained at MSA (Culinary Arts Academy of Istanbul) and gained experience with some of the most accomplished chefs. My two years at TURK Fatih Tutak were the best learning experience for me.

Nowadays, I’m focused on hosting intimate dinners where guests can enjoy my food, engage in lively conversations, and share laughter around a big table.

How did you transition from your field of study to the kitchen? What drew you to this area?

I’ve always had an interest in the kitchen. When I was in high school, I used to think, “You’re just an indecisive teenager who doesn’t know what to do yet!” So, I told myself, “Let’s study a stable university major, and then pursue culinary training.” And that’s exactly what happened. Ten days after my last university exam, the registration for MSA started, and I signed up on the first day! :)

What inspires you while cooking? Which cuisines do you enjoy experimenting with the most?

From the local markets! I absolutely love strolling through neighborhood markets—they are definitely my source of inspiration. Chatting with the vendors, learning about how they use or store the ingredients, and exchanging tips make for a mutually enriching shopping experience.

I don’t have a specific cuisine I like to experiment with; rather, I’m more interested in cooking techniques. I enjoy using Asian cooking techniques to work with the ingredients available here.

How has being from Izmir influenced your approach to cooking? It seems like the rich Aegean cuisine might have had an impact on your recipes and culinary style.

Being from Izmir has significantly shaped my personal style in the kitchen. I enjoy creating more intimate meals and settings. I work mostly with Aegean ingredients, applying the techniques I’ve learned and love to use, while still staying true to the traditional flavors without straying too far from the authentic “mom-and-pop” recipes.

As someone who loves trying out local delicacies, if I were to spend a day in Izmir, which places and dishes would you recommend?

To be honest, I haven’t spent much time in Izmir lately. When I visit, I don’t always have the time to try out new places, but there are a few spots I never miss. In Çeşme, I recommend Dost Pide, Doruk Döner, Kumrucu Hüseyin, and the best söğüş at Söğüşçüm. In Izmir, I’d suggest Kokoreççi Akın, Balmumu Lokanta, Antalya Börekçisi in Kemeraltı, and Doyuran Manisa Kebap. And of course, I never leave without stopping by Beşe Helva while passing through Havra Street. :)

Can you share your favorite restaurants in Istanbul with us?

After answering this question, I’ll probably remember more places that I forgot to mention and regret it, but the first that comes to mind is TURK Fatih Tutak, of course. Then there’s Yeni Lokanta—the mantı there is simply iconic. Aheste’s food and service, Basta Neo-Bistro, Asmalı Cavit, Giritli, and Beyti… Just thinking about Beyti makes my mouth water. If we head towards Fatih, I’d say Dönerci Şahin Usta, Pak Pide, Öz Kilis, and Köfteci Yaşar. Lastly, I always follow my dear friends’ pop-up events under Season Seven. Wherever they go, I go too!

And the last question is about us. Which brands do you like the most at vitruta?

I can’t take off my Vans and Converse that I got from vitruta. Dickies, Muni Bum Bag, and Lar Studio are also among my favorites available at vitruta.

You can click here for the products that Esra Beşe used in the shooting and including the parts.