Experience in the kitchen.
Stories at the table.
OH Dining began with chef Hakan Öztaç’s wish to take his cooking beyond a single venue. Pınar İshakoğlu Öztaç’s culinary experience and the relationships she had built through private dining helped shape that beginning. Since November 2022, we have approached each project through its menu, presentation and service together.
Beyond the restaurant walls.
After Bagatelle Bodrum’s opening season, Hakan wanted to bring his restaurant experience into different settings. At the same time, continuing the relationships Pınar had built with her private dining clients called for a new way of working together.
OH Dining grew from those two ideas. Homes, villas, yachts and gathering places became new settings for the kitchen. Flight menus, brand projects and consulting work followed.
The starting point remains the same: to consider a meal alongside its setting, the people sharing it and the reason they have come together.
Hakan Öztaç
Hakan Öztaç moved into professional cooking in 2011 after a career in television. The timing, team coordination and attention to detail he developed in live broadcasting became part of the way he works in the kitchen.
His experience includes Ulus 29, Massimo Bottura’s Ristorante Italia in Istanbul and Cecconi’s. Working as a Flying Chef with DO&CO introduced him to the demands of inflight service. Private chef and yacht roles taught him to adapt menus to the setting, itinerary and guest. In 2022, he served as Executive Chef for the opening of Bagatelle Bodrum.
At OH Dining, he brings the menu, visual direction and operation together. Mediterranean ingredients, citrus, fresh herbs and balanced acidity feature in his cooking. For him, the final measure of a meal is the ease of its flow and the satisfaction of the people at the table.
Pınar İshakoğlu Öztaç
Pınar İshakoğlu Öztaç’s connection with food began at the family table. Her mother’s cooking, her grandmother’s seasonal preparations and her father’s appreciation of good ingredients remain part of her culinary memory.
Following her training at MSA Culinary Arts Academy, she worked in professional kitchens in Istanbul and London. Her roles included sous chef at Latium and Briciole and pastry chef at Soho House London. Alongside private dining, she developed menu consulting work, pop-ups and culinary projects.
In her own practice, she considers food together with the table, service rhythm and atmosphere. At OH Dining, she brings her culinary knowledge to understanding guest expectations, client relationships and the project process. Behind her creative work is a simple motivation: feeding people and seeing the pleasure they take in a meal.
It starts with the produce.
A balance of its own.
Season, ingredients and guest preferences are the starting points for a menu. The space, service style and rhythm of the gathering shape how it is presented. By considering creative choices and execution together, we aim to make every detail feel part of the same table.