Chef of the Week: Kemal Coskuncay, Executive Chef at Casa Rima Restaurant in Liverpool
How long have you worked at your current restaurant?
I have had my gastronomy business 32 years and have been working at Casa Rima restaurant since 2023.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began at a very young age, growing up in a family where food was at the heart of everything, especially my grandmother. I was surrounded by the rich culinary traditions of Anatolia, and l learned early on that food was more than just fuel; It was culture, storytelling, and a way to bring people together.
I started learning in my grandmother’s kitchen. I watched my mum and grandmother prepare traditional dishes with love and precision. Having that early exposure inspired me to pursue formal training, and over the years I’ve worked in some of the most respected kitchen across Turkey and Europe. Every experience has shaped my style – blending traditional with modern techniques, and always cooking with heart.
What do you enjoy most about being a chef?
Learning, challenges, action and leadership. I get to create art, learn world culture and cuisine.
Name three ingredients you couldn’t cook without.
Fresh herbs, rosemary, vegetable stock, and olive oil.
Which piece of kitchen equipment couldn’t you live without?
My grill and my knives.
What food trends are you spotting at the moment?
Tomahawk steaks.
What do you think is a common mistake that lets chefs down?
Not working well in a team. When big groups of tables order, sometimes parts of the order are missing, or food is sent to the wrong table. Chefs must be calm and humble. Relax and follow orders.
What is your favourite time of year for food, and why?
December – Christmas. It’s a very jolly and enjoyable time. Mainly catering for big party meals where they pre-order and everyone is in party mode. So nice.
Which of your dishes are you most proud of?
Wild grilled duck with orange and brandy sauce on a bed of roasted potatoes.
How do you come up with new dishes?
When travelling to other countries, I take inspiration from different recipes, create my own test ingredients and present my own signature plates.
Who was your greatest influence?
My grandmother, Ayhan Coskuncay. May she rest in peace. Her whole life was committed to waking up at 5 in the morning to cook for all 13 children and any guests. She was my hero.
Tell us three chefs you admire.
Soner Sivrioglu (a Turkish chef), Jamie Oliver and Cesare Cardini.
What is your favourite cookbook?
Ramsay in 10 (Gordon Ramsay).
Who do you think are the chefs to watch over the next few months?
Mory Sacko (France), Dave J Critchley and Christina Konstantopoulou.
What’s been your favourite new restaurant opening of the last year?
San Marino (Witnes), Elif (Castle Street) and Casarima (Halewood).
