Welcome to “Feast in the Kitchen” — a series that offers a behind-the-scenes look at what inspires the chefs, bakers, bartenders, servers, restaurateurs, and others in the food industry who feed and care for our communities.
This week, we feature Chef Can Alp of Zeugma Mediterranean Grill in Montclair.
Chef Can Alp
Executive Chef and partner Can (“Jon”) Alp’s menu showcases the distinctive flavors of Turkey, the Middle East, and the Mediterranean in beautifully plated dishes, presented in a dining room reminiscent of a seaside eatery. Born in Mardin, Turkey, Alp studied gastronomy and culinary arts at Beykent University in Istanbul. He interned in Paris for nine months before arriving in New York in 2014.
1. What’s your favorite local spot to eat — and what keeps you going back?
The best ambiance in Montclair can be found at Faubourg. I like it because there’s a bar in the middle and the staff is very professional. The interior is spacious and close to Zeugma. I enjoy sitting at the bar and sipping a glass of wine after work. I also really like the food and vision of Pasta Ramen.
2. What’s your favorite ingredient to cook with — and how does it shine in each season?
I am very careful to use quality products when cooking. An excellent olive oil is a must for every meal. It’s the final touch to all our dishes; we even use it in our desserts. I think pouring olive oil over the food at the end changes the whole texture and flavor of the meal, adding freshness.
3. What’s one ingredient you secretly (or not-so-secretly) can’t stand?
I don’t think there’s an ingredient that I hate or don’t like. But caviar is overrated, especially when they put a little bit on very cheap and simple ingredients—like small pancakes with cream cheese—and charge a lot of money. When it’s served with a high-quality meal (Wagyu beef, etc.), then I think it’s okay. Other than that, I think it’s overused.
4. Tell us about a meal you’ll never forget.
The hardest thing in the restaurant industry is presenting a simple dish in a delicious and correct way, making that dish the star of the menu. There are many dishes I can’t forget, but last summer I had a Sea Bass Crudo in Brooklyn. It was fresh and simple, with lemon and olive oil.
5. When you’re off the clock — not in the kitchen — how do you like to spend your time?
I love traveling, seeing other countries and learning about their cultures. I love new places to eat and wineries. Local and unique cultures really catch my attention. I also love swimming, cooking over an open fire and camping.
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