Cihan DenizCommunity profile

He began his professional career as a young boy: from the age of 13, Jihan worked with Nusret Gökçe (the world-renowned Turkish butcher and restaurateur who became a popular internet meme chef), and then spent 9 years working in the Günaydın steakhouse chain, founded in 1965. This chain has approximately 50-60 establishments worldwide. For the past 10 years, Jihan managed a Günaydın steakhouse, where he became the head chef – under his leadership, there were 21 restaurants and a Günaydın factory. In 2019, Jihan became the head of a new Turkish project by Arkady Novikov: Cihan Turkish Steak and Kebab.

Jihan Deniz was born and raised in Istanbul, Turkey. Initially, when the idea of opening such a concept in Moscow arose, Jihan and Arkady were not acquainted. They were introduced by the restaurant's founder during the chef's second visit to Moscow, after which they decided to work together. The name Jihan is written as Cihan in Turkish and translates to "infinity." Arkady himself suggested using the name in the restaurant's name, as all the dishes, the interior, and the overall concept are the chef's ideas. Currently, his style is characterized by a wealth of aromas, the achievement of flavors through herbs and spices, meticulously calculated recipes for meat preparation, and theatrical presentations. Jihan often leaves the open kitchen of the restaurant to interact with guests personally and create a true culinary show. In Turkey, meat is treated with a sacred reverence, and the chef personally selects it, trusting no one else. He personally visits the suppliers, monitors the aging process, uses only birch charcoal for grilling – "because the aroma is stronger," and knows the exact number of "turns" required for a perfect kebab.