Press
A Sustainable Approach to Gastronomy: Octo Istanbul’s Zero Waste Journey Featured on NTV
Recognized for its dedication to sustainable gastronomy, Octo Istanbul was featured on NTV for its ongoing efforts in reducing waste and promoting responsible culinary practices.
Guided by a commitment to sustainability, Octo Istanbul continues to integrate conscious approaches into its kitchen operations, from minimizing food waste to valuing every ingredient with purpose.
This feature highlights our journey toward a more sustainable future, where exceptional cuisine and environmental responsibility come together.
BeStyle Magazine Man | Leadership and Culinary Vision at JW Marriott Istanbul Bosphorus
Grown in the fertile fields of Malkara, Tekirdağ, these green lentils bring earthy depth and wholesome character to our Garden Green Lentil Salad. Paired with fresh herbs and seasonal vegetables, this dish highlights the simplicity and nourishment of Anatolia's local harvest.
Alem | Anatolian Flavors
Accompanied by the captivating view of the Bosphorus, we are introduced to a menu built on respect for nature and sustainability. At Octo, unforgettable flavors come to life through a contemporary and seasonal interpretation of Anatolia’s local tastes.
Food in Life | Crafting the Future of Gastronomy
At Octo Istanbul, General Manager C. Ediz Tuncer and Executive Chef Şafak Erten illustrate how leadership and culinary artistry unite around sustainability and innovation. Their approach combines authentic flavors, creative vision, and teamwork, defining a new standard for contemporary dining in the city.
Cumhuriyet Pazar | Zero Waste in the Kitchen and More
Executive Chef Şafak Erten emphasizes that true sustainability in the kitchen goes beyond minimizing waste. By using seasonal ingredients, honoring culinary stories, transforming rather than discarding, and supporting local producers, he highlights how gastronomy can be redefined with responsibility and respect for nature.