Based Istanbul Welcomes: Ralph Sason

Since its establishment, Lucca, renowned for its distinctive style in the food, beverage, and entertainment sector, is introducing a breath of fresh air in the 2024 season by adding Ralph Sason as the Executive Chef to its team. Ralph Sason, one of the leading innovative and dynamic chefs of the new generation, shares his culinary experiences from around the world and the flavors he brings to Lucca’s signature cuisine with his innovative perspective on the culinary arts.

How do you differentiate working on gastronomy from other disciplines? 

Ralph Sason: Speaking of gastronomy; it involves an infinite world of products, the processing stages of these products, the consumption stage, and the stage of realizing what feelings arise in a person while consuming the products. Each stage is completed with the efforts of different individuals, with nature contributing the most significant effort. In all stages of gastronomy, we encounter terms such as art, labor, knowledge, teamwork, experience, socialization, and observation. I am talking about a vast world, where people can choose an area in the gastronomy world that nourishes their own soul. Working on gastronomy keeps a person active in terms of physical, social, and creative aspects, and these are the advantages. The challenges, on the other hand, teach one to manage stress and progress in a solution-oriented manner.

In your opinion, what is the main criterion for success in this field?

Ralph Sason: Being a conscious and sincere team in the kitchen. In terms of individual development, I believe that experiencing different flavors and pushing the imagination are important criteria for success.

Favorite dishes from world cuisine?

Ralph Sason: I enjoy dishes such as antipasti, gyoza, and ravioli that are prepared with similar techniques in different countries. If I have to specify regions, I love the combination of North African dishes with Mesopotamian products and the fusion of Aegean-Mediterranean products. Some of my favorite dishes include sole meuniere, kafteji, eggplant kebab, taco, udon, and stews.

How do you reflect the iconic Lucca style in the dishes you prepare?

Ralph Sason: The Lucca brand and its dishes have a well-established DNA. My priority is to use high-quality and healthy ingredients, so I try to elevate the flavors by incorporating the dominant Mediterranean and Asian cuisines into our menu using quality products grown in our country. While I used to cook more frequently with Mediterranean ingredients in the past, with Lucca, my dishes now feature more Far Eastern touches.

To increase the diversity in Lucca’s menu and offer guests different flavors, what flavors have you focused on?

Ralph Sason: First and foremost, we create dishes where the balance of spicy, sweet, salty, and sour is harmonious. We have a balance on the menu. We offer healthy-light products, street flavors, bistro-brasserie classics, and dishes we create ourselves. We add our own interpretations to each, aiming to break conventions and create excitement for our guests.

How do the inspirations you draw from different cultures and cuisines reflect on Lucca’s menu?

Ralph Sason: Dishes from French and Italian cuisines, Italian and Far Eastern fusion. In addition to these, you may find more influences of Mesopotamian spices in the dishes.

Do you have a personal favorite among the dishes on Lucca’s menu?

Ralph Sason: Lucca Carpaccio, Lemon Sea Bass, Carbonara, Sea Bass Katsu Udon.

A song you enjoy listening to in the kitchen?

Ralph Sason: Source of the Nile – Humble B Flat

Can you describe a typical Sunday for you?

Ralph Sason: Spending time in nature with my dogs, trying out a new restaurant, and relaxing. 

Creative Direction Duygu Bengi
Filmed by Umutcan Öncü & Burcu Su Uyar
Edited by Umutcan Öncü
Content Editor Belgin Demirhan
Editor Yiğitcan Genç

A big thank you to Lucca family!