Chris Nassetta explores Türkiye's culinary heritage at Hilton Istanbul Bosphorus

Turkey

Latest episode of "Cooking with Chris" celebrates Turkish hospitality, Ottoman flavours and one of Hilton's landmark hotels

Hilton President and CEO Chris Nassetta has taken viewers to Istanbul for the latest episode of the "Cooking with Chris" series, exploring Türkiye's rich culinary traditions at the newly restored Hilton Istanbul Bosphorus. Set against the backdrop of one of Hilton's most iconic properties, the episode combines local gastronomy, history and hospitality while highlighting the hotel's long-standing place in the city's social and cultural life.

Joined by Hilton Regional Executive Chef Yannis Manikis and Demi Chef de Partie Leyla Ateşoğlu, Nassetta prepares a traditional Turkish dish inspired by centuries of culinary heritage, using locally sourced ingredients and classic cooking techniques.

A journey through the flavours of Türkiye

The featured menu brings together several hallmarks of Turkish cuisine, including charcoal-grilled lamb chops served with smoky eggplant beğendi, fresh yoghurt infused with mint and tomatoes seasoned with aromatic herbs and spices.

At the heart of the experience is the preparation of beğendi, a classic Ottoman dish in which eggplants are roasted over charcoal before being blended with béchamel sauce and halloumi cheese to create a rich accompaniment for the lamb. Throughout the cooking session, the chefs share stories about Turkish food traditions and the importance of regional ingredients.

Chef Yannis describes the dish as a way to "feel the soul of Türkiye."

A hotel shaped by hospitality traditions

For more than 70 years, Hilton Istanbul Bosphorus has welcomed guests overlooking the Bosphorus and has played a pioneering role in Türkiye's hospitality industry. The hotel introduced several food and beverage concepts to the local market, including the country's first happy hour and the tradition of afternoon tea.

It also inspired one of Hilton's best-known customs. After observing the Turkish tradition of welcoming guests with coffee and liqueur, Conrad Hilton introduced the "welcome coffee" concept across Hilton hotels worldwide.

Food as a way to connect people

Beyond the recipes, the episode highlights the role of food in bringing people together. As the meal is prepared, Chris Nassetta and the chefs exchange stories, celebrate Turkish hospitality and reflect on the history of Hilton Istanbul Bosphorus.

The programme concludes with a shared meal alongside long-serving Hilton team members, celebrating both the hotel's heritage and its future as one of the company's flagship properties in the region.