My Life
I grew up in Izmir, on the Turkish Aegean coast. It was in Izmir’s lively streets that my life took a big turn, back in 2000 on New Year’s Eve. Me and my friends from middle school were celebrating at the Mercure Hotel, thanks to my friend’s dad who managed the place. That night, there was this American bartender doing a guest shift, showing the local staff some cool tricks and passing on his knowledge. We were just 14, barely starting to learn English, but man, that dude was impressive! His love for mixing drinks was so contagious, it really fascinated me. That night planted a seed of ambition in me that I’ll never forget. It was like a calling unlike the conventional aspirations of youth. I became that weird kid, who swapped his dreams of doctor’s stethoscopes and fire hoses for the art of mixology.
“I became that weird kid that wanted to become a bartender”
Gökhan Kuşoğlu
By the age of 17, I found myself behind the counter of a café, preparing shitty coffees and cocktails. But: it was fun. Alongside a fellow apprentice, we learned the basics of service, welcoming the locals and forging connections with each order served. From the pulsating beats of sprawling discos to the neon-lit corners of vodka bars, my journey began decade across the bustling landscapes of Izmir and Bodrum – each venue a chapter in my pursuit of excellence.
But, if you want to be internationally acknowledged, you simply have to be in Istanbul. Thus, I embarked on a new chapter, joining the ranks of Babylon, orchestrators of grand festivals. Yet, it was the arrival of Soho House that offered me a unique opportunity, a chance to ply my trade amidst the city’s chic elite. I simply sent them my CV swiftly ascended from bartender to bar manager.
Around that time, I got to know Kevin Patnode, an American bartender living in Turkey who had won World Class twice. He inspired me to participate in that competition. In 2016, I followed his advice and secured the position of Turkey’s runner-up. This marked un unforgettable moment for me, igniting the belief that I could compete on a global scale. Recognizing the need for growth and skill enhancement, I took a one-year hiatus from my bar job to embark on a journey across Europe, attending various workshops to refine my craft.
In 2018, I won World Class in Turkey and secured the global 4th position. This achievement resonated deeply with the people of Turkey, who avidly watched live streams of my performance and flooded me with congratulatory messages. The outpouring of support was overwhelming, and I cherished every moment of the competition.
For me, competitions transcend mere cocktail-making; they epitomize the essence of hospitality, blending cocktail craftsmanship with personal charisma and meaningful connections.
Since then, I have had the privilege of judging World Class competitions in various countries, including Turkey, and have had the opportunity to travel extensively, from the Philippines to Sao Paolo. It has become my mission to support and inspire Turkish bartenders, offering guidance and encouragement to help them hone their skills and compete on an international stage.
While tempting job offers beckoned from abroad, my commitment to my fiancée’s medical studies anchored me to Istanbul. Here, I have chosen to invest my energy and passion, determined to contribute to the vibrant cocktail scene and leave a lasting legacy in this dynamic city, to be more precise: in the quarter of Kaia Bebek.
Kaia Bebek
Five years ago, I launched my own establishment: Kaia Bebek in the Bebek Quarter. It’s a speakeasy that offers delectable Japanese snacks in a warm and inviting atmosphere. We embrace inclusivity, welcoming all guests without the need for a bouncer at the door; when the green light illuminates the hidden entrance, you’re free to enter. Within our team, we reject hierarchical structures; as the three founders, we refrain from labeling ourselves as bosses. Instead, we emphasize that every member of our crew is a host, and every guest is equally valued.
My bar partner and friend, Mehmet, was my first friend when I moved to Istanbul and he brings a global perspective to our business. The concept for “Kaia” had been brewing in our minds for two years before we actually opened the bar. Needing additional financial resources to bring our vision to life, Mehmet enlisted the support of his childhood friend, who was residing in Qatar at the time. This partnership provided the impetus we needed, and since then, we’ve operated as equal partners.
Why we made the bar a speakeasy
Bebek is renowned as the affluent, privileged district of Istanbul, characterized by its elegant residences and academic community. You could liken it to the upscale properties on a Monopoly board. Given that my girlfriend resided there, I spent a considerable amount of time in Bebek, and both of us felt a sense of dissonance with the prevailing atmosphere. We didn’t want to conform to the same norms as everyone else in the area; instead, we sought to disrupt the status quo. Hence, the concept of a speakeasy emerged – and it proved to be a resounding success.
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The Future
The cocktail culture in Turkey is still in its infancy, eager to grow and evolve. While it’s not far behind on the global stage, there’s still room for it to find its place on the international scale. The younger generation in the hospitality industry is particularly curious and motivated, with many establishments improving their cocktail menus and hosting consultations with internationally renowned bartenders. The growing number of gastronomic events, such as Gastromasa, further contributes to this development. Additionally, initiatives like World Class play a crucial role in educating bartenders not only in mixology but also in business management and entrepreneurship.
“The cocktail culture in Turkey is still in its infancy, eager to grow and evolve”
Gökhan Kuşoğlu
Personally, I prefer to keep things simple. For me, going to a bar is about enjoying a well-made Negroni and having a pleasant experience. While I respect the advancements in mixology, such as the innovative approaches championed by Remy Savage, my philosophy tends towards simplicity and authenticity.
Profile
Age: 38, Born in 1986
Special Skills: I have experience in acting on stage, I enjoy performing, seeing the bar as my stage. And, I have a talent for singing.
Free Time: I’m an avid gamer and basketball enthusiast.
Bartender Since: 2003
Biggest Fail: Probably launching a cocktail catering business at the wrong time.
Most Significant Career Step: Undoubtedly, it was reaching the global finals of World Class.
Favorite Cocktail: The Paloma. I have a fondness for tequila and agave-based spirits.
Favorite Bar: Creps al Born holds a special place in my heart. I’m drawn to the combination of dive bar energy with warm hospitality.
Istanbul in three words: Chaos, cats, raki.
Images: ©Kaia Bebek
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