Mehmet Semet’s aspiration to be a chef was inspired by his family’s passion for food and cooking. He usually went on fishing trips with his dad and his mom taught him how to make homemade jam and marmalades at a very young age. That’s where he fell in love with food.

After finishing culinary school, he went to work in Norway where he learnt modern Nordic culinary techniques and the use of natural ingredients in cooking. Then, Chef Memeh moved to New York to work at Michelin-starred Annisa where he had unforgettable experiences working in a demanding environment. With his growing interest in discovering more about French-Asian fusion food, he joined Bagatelle, another Michelin-starred restaurant in Oslo, for a year.