Fez Ozalgan – Chef Profile

How long have you been at the restaurant?

I’ve been at Penelope’s in Hotel AMANO Covent Garden since October 2022, where I hold the position of Hotel Executive Chef.

Which was the first restaurant you worked in?

The first restaurant I worked in was Orrery in Marylebone, a Michelin-starred restaurant at the time. It was one of the places where I truly began honing my skills in a professional kitchen.

What was the last London restaurant you went to, apart from your own?

The last restaurant I visited was The Oysterman. Their happy hour for oysters is amazing value, and the food overall is just fantastic. The sole was cooked perfectly—its quality seafood done really well, and you can tell they take great pride in their craft.

What or who has been the biggest influence on the way you cook and why?

My biggest influences are my parents. My dad introduced me to fire cooking and BBQ techniques, while my mum taught me the comforting, traditional dishes of Cypriot cuisine that I love so much. Cypriot food has always been a big part of my life, and it’s rare to find authentic flavours like the ones my mum made. Watching both my parents work tirelessly in hospitality has also shaped my strong work ethic—they’ve been in this industry for years and still have the same drive.

What is your personal signature dish?

The Baklava Cheesecake. I first made it six years ago for another restaurant, but at the time, it didn’t make it past my managing director! Pastry has never been my strongest skill, but I decided to put it on the menu at Penelope’s, and now it’s become famous. It’s a dish that really represents my style—taking something traditional and reimagining it.

What’s the best part of your job?

The best part of my job is working with my incredible team. They’re not just colleagues—they’re my buddies. On top of that, I have the creative freedom to design and prepare the best food I’ve ever created in my career, and that’s such a privilege.

And the worst?

Stocktaking! It’s one of those necessary evils.

What would your last meal be?

It would be a massive feast! I’d start with Molohiya, a traditional Turkish/Cypriot lamb stew, served with a big side of rice and bread. I’d add a döner kebab in there too. For dessert, I’d want apple crumble with custard, plus a bowl of sweets including M&Ms. And, of course, I’d wash it all down with a big bottle of Tizer.