Recep BUDAK, famously known as “Recep Usta,” was born in Diyarbakır in 1961.

He began his culinary journey in 1978 by opening his own restaurant. His first masterpiece as a chef was “gerdan haşlama” (braised neck meat), which was featured in Yılmaz Erdoğan’s beloved poem with the line, “I loved the possibility of eating haşlama with you one day in Veysel Karani.” The haşlama referenced in the poem was crafted by none other than Recep Usta himself. Recep Usta didn’t stop there—he introduced and popularized dishes like tava (pan-fried lamb), kaburga dolması (stuffed ribs), and gerdan haşlama across Turkey and even globally.

“If I’ve offered a unique flavor, a beautiful dish, and excellent service, I’m the happiest person in the world,” says Recep Usta. Inspired by this philosophy, he decided to bring his exceptional flavors to other cities. He began this journey by opening his second restaurant on Reşit Galip Street in Ankara on February 18, 2002.

Recep Usta’s main menu features traditional dishes from the Diyarbakır region, including tava, kaburga dolması, stuffed turkey, gerdan haşlama, mumbar (stuffed intestines), lüle kebabı (minced meat skewers), kaburga şiş, and ezme güveç (meat casserole). His mission is to contribute to Turkey’s culinary culture and introduce the richness of Turkish cuisine to the world.

All the dishes at Recep Usta’s restaurants are prepared using milk-fed lamb. These lambs are raised on the family’s farm in Diyarbakır and are between 3 to 9 months old when slaughtered in their private slaughterhouse. The fresh meat is transported daily to the Ankara headquarters without being processed. The meat is then carefully sorted based on the dish it will be used for and distributed to the branches.

In the meat preparation units, sinews and excess fat are meticulously removed, ensuring that only the finest cuts are used. Meats for dishes like saç tava, kaburga dolma, and kemikli kuşbaşı are marinated using a special method and rested for one day before serving. For other menu items, fresh meat is prepared daily.

Recep Usta and his team are dedicated to maintaining the highest standards of quality. They carefully select suppliers to ensure that the food, materials, and services align with their quality standards. Their dedication to excellence has been recognized with numerous quality control certifications and letters of appreciation.

One of the trademarks of Recep Usta’s brand is impeccable service. Every customer is treated as a guest in their own home. To achieve this, employees undergo rigorous training from recruitment to service, covering aspects like uniform standards and behavior. Recep Usta takes pride in ensuring that his team delivers exceptional hospitality.

“Do the job you know best, and never stray from it,” says Recep Usta, who combines his expertise with his artistic vision. From the foundation to the finishing touches, he is involved in every detail of each branch, collaborating closely with interior designers to create a cozy, home-like ambiance for guests.

Recep Usta is also uncompromising when it comes to hygiene. He ensures that not only the food and service but also the kitchen environment meet the highest standards of cleanliness and quality. His emphasis on the kitchen’s importance has earned him widespread acclaim.

All these efforts are made to ensure that you enjoy hygienic, high-quality, and delicious meals and leave the restaurants satisfied. Even today, after years of hard work, Recep Usta can be found in his restaurants wearing his apron, warmly greeting guests, watching them savor his dishes, and bidding them farewell with his iconic phrase:

“You’re always welcome, brother.”