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He was born in 1958 in Canakkale. After completing his primary and secondary school educations, he entered Kuleli Military High School in 1973. He graduated from Military Academy in 1980, which he entered in 1976 and graduated from Tuzla Infantry School in 1981. Following his various field duties in Istanbul, Cyprus and Siirt; he was appointed to work in the Turkish General Staff Social Services Department with a special assignment demand. He dealt with food and beverage services of 3.000 people for nine years and organized special dinners for high-level officers in the General Staff. He opened a restaurant with a theme of Turkish Cuisine, in Kuala Lumpur, the capital of Malaysia in 1996. He carried out researches about various fish and sea foods and cooking techniques in many different countries in the world, including Skjuki, the famous fish market in the capital of Japan, Tokyo. He participated in numerous gastronomy exhibitions, and carried out a plenty of dinner organizations in abroad. He graduated from London College of Management which is affiliated to University of Cavendish in 2001.


In the same year, he opened Trilye which became the second addresses of worlds of diplomacy, business, media, university, politics, bureaucracy, tourism and gourmet in Ankara. On seeing the interest in a very short time in Trilye as a sea food restaurant in our country and in the world, he also wanted to share his knowledge and experience with the society via his column and publications. In this context, he has been publishing a quarterly gusto magazine named Trilye for four years. At the same time he has been writing in his column named “the second address” in Ankara and South supplements of Sabah paper on Sundays and Tuesdays.


Uzmez, being a member of Turkish Promotion Association, Kitchen Professionals Association, Turkish Tourism Investors Association, Chaine des Rotisseurs, Turkish-Chinese Friendship Association, Turkish-Russian Friendship Association; has been studying on five different files which he plans to publish as a book.


Uzmez is married to Mahmure Uzmez with who he works together in his works and he is the father of Koray who studies tourism in Bilkent University.











4 medium size calamaris

20 capers
80 gr mushrooms
50 gr yellow cheese (preferably kasari)
2 cloves crushed garlic
1 tbs butter
2 tsp pinons
1/4 bunch of dill

1 tsp red pepper flakes


After cleaning the calamaries, rinse them thoroughly and put aside. Mash the pinons and mix them with the mushrooms and the sliced cheese.  Add some salt if necessary and stuff the calamaris with the cheese mixture.  Seal the opening with a toothpick. 

Cook them in a slightly oiled non-stick pan on both sides.  In another pan, melt the butter, add the red pepper flakes and crushed garlic.  Stir for 2 minutes and pour the mixture on the calamari.  Cook in oven, preheated to 200 degrees, for five minutes.









4 adet orta boy kalamar
20 adet kapari çiçeği
80 gr mantar
50 gr kaşar peyniri
2 diş dövülmüş sarımsak
1 yemek kaşığı tereyağı
2 çay kaşığı çam fıstığı
1/4 demet dereotu
2 çay kaşığı kırmızı pul biber
Yeterince tuz


Kalamarları iyice temizledikten sonra bol su ile durulayın ve bir kenarda bekletin. Çam fıstıklarını ezerek ufalayın ve kapari çiçeği, mantarla birlikte karıştırdıktan sonra dilimlenmiş kaşar peyniri, biraz da tuz ekleyip kalamarların içini doldurun ve ağızlarını kürdan ile kapatın. Çok az yağ damlattığınız teflon tavada her iki yüzünü pişirdikten sonra ayrı bir tavada tereyağını eritin, içine pul biber ve dövülmüş sarımsağı katın. İki dakika çevirip karışımı kalamarların üzerine dökün. Önceden 200 dereceye ayarlanmış fırında beş dakika daha pişirin. Afiyet olsun.