Selin Kiazim Bio, Age, Ethnicity, Family, Husband, Net Worth, Cookbook and Restaurants

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  • Post last modified:28/09/2022
Selin Kiazim Photo
Selin Kiazim Photo

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Selin Kiazim Biography and Wiki

Selin Kiazim is a British chef who is the proprietor and manager of the Oklava restaurant in London. She was one of the Great British Menu contestants who won in 2017 on BBC Two.

Selin Kiazim Education

After finishing a foundation course in art and design, Kiazim decided against going after a career as an architect. Instead, she attended Westminster Kingsway College for her catering training, where she graduated in 2008 with a Professional Chef’s Diploma.

Selin Kiazim Age and Birthday

Selin was born in Southgate, London. Her age and birthday are not known.

Selin Kiazim Nationality and Ethnicity

Selin is of British nationality by birth. She was born in Southgate, London. She is of Turkish Cypriot descent. READ ALSO: Abby Huntsman

Selin Kiazim Parents | Family

Kiazim was raised by her Turkish Cypriot immigrant parents in Southgate, London. She frequently traveled to Northern Cyprus as a child to see her grandparents, but she had no interest in pursuing a career in cooking.

Selin Kiazim Husband

Kiazim is about to get married. Teal will be used as the wedding color, matching the color of the stone oven in her Shoreditch restaurant, Oklava.

Selin Kiazim Height

Kiazim stands at an average height of 1.8m.

Selin Kiazim Net Worth

Kiazim has an estimated net worth of $1.5 Million.

Selin Kiazim Cookbook

In that year, she published her debut cookbook, titled Oklava: Recipes from a Turkish-Cypriot Kitchen. She was named the Best Champion of Turkish Cypriot Culture for 2017 by the Council of Turkish Cypriot Associations in Britain (female).

Selin Kiazim Restaurants

After operating a number of pop-up eateries and residencies that attracted rave reviews from critics like Giles Coren, Kiazim opened her own restaurant, Oklava, in the London neighborhood of Moorgate in October 2015. The restaurant serves fusion Turkish-Cypriot cuisine and has an entirely Turkish wine list.

Selin Kiazim Oklava

Kiazim and Laura Christie co-own and run Oklava, a modern Turkish restaurant in Shoreditch, London. A traditional rolling pin known as a “oklava” in Turkish is used to make bread, pastries, and pides, all of which are offered on our menu alongside Selin’s contemporary interpretation of Turkish-Cypriot cuisine. The open kitchen serves as a theatre stage where patrons can watch the chefs prepare their meals using a stone oven and a real charcoal grill, known as a mangal in Turkish.

A wine list that is concentrated on Turkish wines goes well with the food. The restaurant is proud to be showcasing some fantastic wines from the most exciting producers of one of the oldest wine-growing regions in the world. The list’s ethos is that wines are chosen for their quality first and geographical origin second.

Selin Kiazim Career

After winning the 2007 UK-NZ Culinary Challenge, she started working with chef Peter Gordon. Before she was named head chef at his Kopapa restaurant in 2008, he first hired her in 2007 at his Marylebone restaurant, The Providores and Tapa Room.

She participated in the 2017 season of the BBC Two cooking competition series Great British Menu to create a dish to honor Wimbledon’s 140th anniversary. She competed in the final after winning the qualifying round against two other chefs. She had to make a completely new dish for the final round because her dessert received the lowest score in the preliminary round. For the main course, Kiazim advanced to the final two chefs but was not chosen; however, her dessert course was chosen in the grand finale as a banquet dish.

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Oklava devotees rejoice in the restaurant’s well-known pides, which are served alongside dishes like lamb with sour cherries, monkfish with blood oranges, bread with medjool date butter, and chicken with za’atar crust. Stretched out like a boat’s oar, these tender flatbreads are filled to the brim with octopus, honey, ricotta, and green olives, or potato, leek, mozzarella, and fresh summer truffles. According to Kiazim, the name of the restaurant was inspired by the dough-flattening rolling pins.

Each dish that comes out of the open kitchen at Oklava is adorned with fresh herbs, citrus fruit wedges, spices, and seeds. In fresh salads or glistening with lemon juice, coriander is always present.