Our Story

My journey with kebabs began long before I ever stepped into a kitchen. I was born in Poland and raised in London, where I grew up in a neighborhood with a large and close-knit Turkish community. From an early age, I was surrounded by the smells, flavours, and culture of Turkish cuisine — especially kebabs. As a teenager, I became obsessed. I wasn’t just eating kebabs — I was hunting them down.

 

I traveled across Europe, trying every variation I could find: the popular German-style döner kebabs served in crusty bread with tangy sauces, British late-night takeaway kebabs piled with chips, and of course, the rich and complex kebabs found in the heart of Turkey. While I appreciated the variety, one stood out far above the rest: traditional Turkish döner kebabs, served in soft, freshly baked lavash bread, filled with tender meat and simple, honest ingredients. It was love at first bite.

 

In 2020, my kiwi wife and I moved to Auckland to start a new chapter. I fell in love with New Zealand’s beauty, lifestyle, and community — but there was one thing I couldn’t find anywhere: a proper, high-quality kebab that captured the same taste and authenticity I remembered. I searched everywhere, from small local joints to larger cities across the country, but nothing came close.

 

That’s when I knew I had to take matters into my own hands.

While researching, I came across the Turkish Culinary Academy — a school in Turkey dedicated to preserving and teaching the true art of Turkish cuisine. I enrolled and flew to Turkey, spending a month training under Master Chef Nedim, a kebab chef with over 30 years of experience. It wasn’t just cooking; it was immersion. I learned the history behind every technique, the purpose behind every ingredient, and the importance of tradition. Chef Nedim shared with me recipes that had been passed down through generations — techniques that take time, care, and precision.

 

Today, everything we serve at our store in Auckland is rooted in that experience. We make everything by hand — from our marinades to our sauces to the lavash bread we bake fresh each day. We use the same methods I was taught in Turkey, honoring the culture, flavour, and tradition of real Turkish döner kebabs.

This isn’t fast food. It’s slow, authentic, and made with passion — just like it should be.