Maksut Aşkar studied tourism and hotel management at high school and university. During his education, he studied both culinary and service management. Maksut Aşkar worked in food and beverage industry while and after his studies. This period led him into a passion for taste design and he reflected this passion in various projects. He transformed the tastes he designed into art exhibitions, consulted and designed events for many important food&beverage brands and entities. His last 8 years have passed chasing his dream as a chef; by opening his very first restaurant in 2007, “Multi” where he proved his skills to himself. Then in 2009, another restaurant followed the first one, which was named “Lilbitz” where he served tasting menus changing every 15 days. In 2011, he opened his 3rd restaurant; “Sekizistanbul” with the motto “neo local cuisine” in which he was able to work deeply into his roots, childhood memories and emotions. After 3 years of success and 22nd year in the industry, he opened up his latest restaurant in SALT Galata Museum where he brought Anatolian Cuisine into modern scene. The motto he previously used, became the name of the restaurant, “Neolokal”. With modern takes on Anatolian Cuisine, he cooks deeply into the heart of guests who experiences “neolokal” with refined family cooking of not only Maksut’s childhood and emotions but also the root and traditions within this very geography, in which he believes is the real Anatolian Cuisine. In 2014, he was awarded “The Best Chef of The Year” by Time Out Magazine. In 2015, he was awarded the “Le Proche” prize on the 10th anniversary of Omnivore Paris. He also represents his cuisine and the way of thinking in various international events in the world.