![\"Ibrahim](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/05\/SUT-L-Bosforo-Ibrahim-Ozdemir-Photo-Credit-KimberlyMotos-01.jpg\")
Ibrahim Ozdemir is the sous chef at the Turkish fine dining restaurant Bosforo in Normal Heights. (Kimberly Motos)<\/p>\nNormal Heights resident Ibrahim Ozdemir has spent much of his life around the culinary industry. He started bussing tables at his parents\u2019 restaurant in Istanbul, Turkey, when he was 9 years old.<\/p>\n
Now the 29-year-old is the sous chef at Bosforo, one of Normal Heights\u2019 newest restaurants, serving up modern Turkish cuisine with elevated fine dining elements since May 2025.<\/p>\n
\u201cI believe we don\u2019t have a lot of that kind of dining in the United States,\u201d Ozdemir said. \u201cIt\u2019s mostly small Turkish restaurants or Mediterranean restaurants, and we want to bring a different vibe.\u201d<\/p>\n
Bosforo\u2019s menu consists of traditional Turkish foods, such as beef kebabs and lahmacun, a wood-fired, thin, crispy flatbread topped with onion, peppers, tomatoes, parsley and either minced beef or mushrooms.<\/p>\n
There are also popular Turkish meals on the menu, but with a local culinary twist. For example, the sea bass is marinated overnight with local ingredients, such as limes, blood oranges, cucumbers, jalapenos and garnished with avocado, for a more \u201cflavorful fish,\u201d Ozdemir said.<\/p>\n
Ingredients come from 15 suppliers, including three from Turkey, where they get their sea bass, olive oil from Italy, peppers from Anaheim, calamari from San Diego, and beef for kabobs from a local butcher, Ozdemir said.<\/p>\n
He added another difference with Bosforo: It serves smaller meals, as opposed to traditional larger portions, and focuses on quality over quantity.<\/p>\n
\u201cWe\u2019re not just like putting a dish on a plate,\u201d Ozdemir said. \u201cWe\u2019re trying to elevate the plate with something, even Turkish people have never seen or they haven\u2019t seen often, and we are always trying to put something unique out on the menu.\u201d<\/p>\n
He also said the goal of Bosforo is to get recognized in the Michelin Guide and eventually open another restaurant and be \u201cthe first Michelin-starred Turkish restaurant in the United States.\u201d<\/p>\n
Ozdemir started working at Bosforo in December 2024, about six months before the restaurant opened, to help create the menu and hire staff.<\/p>\n
He found Bosforo through a friend and old coworker at Fairmont Grand Del Mar, Ozdemir\u2019s first job in the United States, who was friends with the owner at Bosforo, Seckin Sage Anlasbay.\n<\/p>\n
\u201cMy friend Alp mentioned Sage was looking for a chef, and they gave my name, my information,\u201d Ozdemir said. \u201cThen I sent my portfolio and my resume, and Sage hired me that same day of my interview.\u201d<\/p>\n
Before Bosforo, Ozdemir said he was part-owner and manager at Cosmos Burger in Carlsbad, until he sold his share in the company in 2024. He also worked as a line cook at the Hyatt Regency Mission Bay Spa and Marina.<\/p>\n
He now lives in Normal Heights with his wife. He said they moved to the neighborhood because it\u2019s friendly and walkable, with a little mix of everything.<\/p>\n
\u201cI feel like you can find anything here,\u201d he said. \u201cIf you want to be peaceful, you can walk the quite streets and see some cool buildings, but if you want to be social, there\u2019s a lot of social activities like the bars, restaurants, the theater and coffee shop with events.\u201d<\/p>\n
Here are Ozdemir\u2019s favorite places to visit and things to do in Normal Heights.<\/p>\n
Ibrahim Ozdemir is the sous chef at the Turkish fine dining restaurant Bosforo in Normal Heights. (Kimberly Motos)<\/p>\n
Q: Where is your favorite dining option?<\/strong><\/p>\n A:\u00a0<\/strong>On my days off, my go-to ritual is visiting Nozaru Ramen Bar. It\u2019s the quintessential local gem. Their ramen and rolls are fantastic, and it\u2019s the perfect place to decompress and enjoy a great meal. My wife and I go here on our days off, and we like the chicken ramen, spicy edamame, and the chicken wings are the best.<\/p>\n Q: What is your favorite small retail business or pop-up vendor to support?<\/strong><\/p>\n A:<\/strong>\u00a0Bica is definitely my favorite small business in the area. Whether I\u2019m stopping by for a cold brew to start my morning or grabbing one of their excellent sandwiches, the quality and atmosphere are always top-notch.<\/p>\n Q: Where is your favorite open space?<\/strong><\/p>\n A:\u00a0 <\/strong>I\u2019m a big fan of walking along Adams Avenue, particularly after a shift. I just like walking on the street and seeing people, because that\u2019s not something you can have everywhere in San Diego. I also enjoy it because my neighborhood is so chill, and it reminds me of Turkey.<\/p>\n Q: Where is the best piece of artwork?<\/strong><\/p>\n A:\u00a0<\/strong>I view bookstores as a form of art, which is why I love spending time at Book Tree. I enjoy the slow pace of browsing the aisles and getting lost in a good book. It\u2019s a very meditative and fun experience for me.<\/p>\n Q: Where is your favorite fun or entertainment attraction?<\/strong><\/p>\n A:\u00a0<\/strong>My favorite attractions are places where I can eat and drink, mostly, that\u2019s why I love my neighborhood. There is something uniquely joyful about ending the night with a scoop of ice cream from An\u2019s Dry Cleaning while taking in the neighborhood energy.<\/p>\n","protected":false},"excerpt":{"rendered":"Normal Heights resident Ibrahim Ozdemir has spent much of his life around the culinary industry. He started bussing…\n","protected":false},"author":3,"featured_media":825992,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5134],"tags":[5229,1582,276,171,66363,1370,83166,3549,3550,7264,1072,67,586,132,5230,68,2969],"class_list":["post-825991","post","type-post","status-publish","format-standard","has-post-thumbnail","category-san-diego","tag-america","tag-ca","tag-california","tag-entertainment","tag-handpicked-by-locals","tag-latest-headlines","tag-normal-heights","tag-san-diego","tag-san-diego-county","tag-sandiego","tag-things-to-do","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116647770887958031","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/825991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=825991"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/825991\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/825992"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=825991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=825991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=825991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}