Hotel Maçakızı, nestled in the heart of Bodrum, Turkey, is a luxurious boutique retreat known for its stunning views of the Aegean Sea and vibrant yet relaxed atmosphere. The hotel’s name, “Maçakızı,” which translates to “Queen of Spades” in Turkish, carries a unique story rooted in the family history of the hotel’s founder. The hotel was originally established in the 1970s by Sahir Erozan’s mother, Ayla, who was affectionately nicknamed “Maçakızı” by her friends. Her vision of creating a haven that combined elegance with a laid-back charm has turned Maçakızı into one of Bodrum’s most iconic destinations, offering world-class Mediterranean cuisine, stylish accommodations, and a serene escape for guests from around the globe.
We invite you to dive in to the interview with with Aret Sahakyan, Executive Chef of Maçakizi Restaurant.
Fine Dining Table Team: We are here at Maçakizi—did I pronounce that right? Maçakizi in Bodrum, Turkey. I think this is one of the most beautiful spots along the Turkish coast.
Aret Sahakyan: Absolutely, welcome to Maçakizi!
Fine Dining Table Team: How are you doing? And could you share a bit about your background in the culinary world?
Aret Sahakyan: I’m doing great, thank you. As for my background, I started my journey in Washington D.C., where I worked closely with the owner of Maçakizi. He had several restaurants there, and I was fortunate to be one of his chefs. Every summer, we would come to Bodrum, and in 2000, we decided to start Maçakizi. It’s hard to believe, but we’ve been here for 25 years now. During my time in Washington D.C., I had the chance to train under some excellent chefs, which prepared me for this venture. When we launched Maçakizi, we focused on Mediterranean cuisine, using local ingredients. The restaurant quickly became a success, turning Maçakizi into a gastronomy destination and a beautiful boutique hotel.
This year, we expanded our horizons with a new project, a small fine dining restaurant called Ayla, named after the owner’s mother.
Fine Dining Table Team: That’s a beautiful name.
Aret Sahakyan: Yes, it is. Ayla is quite intimate, with only six tables, offering a chef’s tasting menu that highlights local ingredients. We’ve had a great response from our guests, and I’m proud of what we’ve achieved so far. Sustainability is very important to us, so at both Maçakizi and Ayla, we focus on using local, wild-caught fish, cheeses, honey, olive oil, and other ingredients sourced from nearby farmers and producers. Over 25 years, we’ve built strong relationships with the local community, which allows us to create menus of the highest quality.
Fine Dining Table Team: That sounds wonderful. So, what are your plans for the future?
Aret Sahakyan: Right now, our focus is on Ayla, ensuring it continues to thrive. Maçakizi has already established itself internationally, but Bodrum as a whole is booming with new hotels and restaurants. We’re planning to expand the hotel and continue to meet the growing demand. With places like Mandarin Oriental and the upcoming Bulgari Hotel, Bodrum is really on the map as a top destination, and we’re excited to be a part of that.
Fine Dining Table Team: In my opinion, Bodrum is now one of the top 5 places in the world to visit.
Aret Sahakyan: I couldn’t agree more. It’s an amazing place with fantastic cuisine and a vibrant culinary scene.
Fine Dining Table Team: What would you recommend someone try at Maçakizi?
Aret Sahakyan: I personally love cooking seafood, especially since we’re surrounded by water here in Bodrum. All the seafood we serve is local, and I take pride in offering dishes made with fresh, locally-sourced ingredients. You can’t go wrong with any of the seafood options on our menu.
Fine Dining Table Team: How do you view modern fine dining?
Aret Sahakyan: Fine dining can sometimes intimidate people, but at Maçakizi, we aim to create a comfortable and welcoming environment while still offering high-quality food. Ayla is more traditional in its approach to fine dining—it’s quiet, calm, and focused on the service and food. However, Maçakizi has a more relaxed vibe with great atmosphere and music, which appeals to those who want a more lively dining experience.
Fine Dining Table Team: Would you describe it as modern fine dining with a traditional twist?
Aret Sahakyan: Exactly. People come to Maçakizi for the atmosphere and the experience. They want to enjoy good food in a happening place, whereas Ayla offers a more classic fine dining experience.
Fine Dining Table Team: Especially locals, they appreciate the casual, homely atmosphere.
Aret Sahakyan: That’s right. One of the reasons for Maçakizi’s success is that it feels like home to our guests. It’s not just a hotel or restaurant—when you walk in, it feels like you’re stepping into someone’s house.
Fine Dining Table Team: I imagine it’s quite different from Washington D.C., right?
Aret Sahakyan: Oh, definitely. Moving from Washington D.C. to Bodrum was a big change, but I’ve always loved the sea, having grown up in Istanbul. Washington was a great experience and opened many doors for me, but coming to Bodrum and creating Maçakizi has been an incredible adventure. It feels like just yesterday we started this journey, but 25 years have flown by.
Fine Dining Table Team: Bodrum has changed a lot in that time, hasn’t it?
Aret Sahakyan: Absolutely. Back then, there was almost nothing here—just a couple of fish restaurants and one or two bars. It’s been amazing to watch Bodrum grow and evolve into what it is today.
Fine Dining Table Team: You mentioned the visionary owner who helped bring Maçakizi to life.
Aret Sahakyan: Yes, he has always had great ideas and a clear vision. His mother started the original Maçakizi back in 1977 in Bodrum town, and then moved it to a different bay before eventually settling here in 2000. The hotel was much smaller when we first started—only 40 rooms and a small restaurant. Now, we serve over 400 guests a day.
Fine Dining Table Team: I was shocked when you mentioned serving 200 dinners a night.
Aret Sahakyan: Yes, it’s quite something. Not many Michelin-starred restaurants can manage that volume while maintaining high standards, but we do our best to keep the quality consistent.
Fine Dining Table Team: In the kitchen, are you a dictator, or do you prefer a more collaborative approach?
Aret Sahakyan: Sometimes, you have to be a dictator to keep things in line, especially with such a large team. But overall, I have a good relationship with my staff—they respect me, and I respect them. However, when it’s necessary, I can be firm to ensure everything runs smoothly.
Fine Dining Table Team: You seem to have built a strong team here.
Aret Sahakyan: I have. Some of my team members have been with me for 15 or 20 years. We start with a core team of 25, but in the summer, we expand to about 80 people. Training new staff each year is like running a school, but it’s rewarding to see them grow. Many former team members have gone on to become chefs in their own right, which makes me proud.
Fine Dining Table Team: It sounds like you’ve had some great mentors.
Aret Sahakyan: Yes, I was fortunate to work with two-star Michelin chef Jean-Louis Palladin and another French chef, Yannick, who still cooks at 78 years old. They were part of the Nouvelle Cuisine movement in the 1980s and greatly influenced my approach to fine dining.
Fine Dining Table Team: Has earning a Michelin star changed things for you?
Aret Sahakyan: Not much, but it’s nice to be recognized for all the hard work. It’s been a year now, and while it’s great to have the star, the most important thing is to keep doing what we love. It’s also a goal to earn one for Ayla, but we’ll see.
Fine Dining Table Team: I’m sure it’s on the way. I love the camaraderie among chefs—everyone seems to support each other despite the competition.
Aret Sahakyan: Definitely. There’s a healthy competition among chefs, but we also collaborate and learn from each other. For example, in September, we’re hosting a dinner with all the Michelin-starred chefs in Turkey. It’s a great way to celebrate our craft and push each other to new heights.
Fine Dining Table Team: It sounds like Maçakizi has truly become a hub for culinary excellence.
Aret Sahakyan: That’s our goal—to not just create a great dining experience, but to foster a community where chefs can come together, share ideas, and elevate the culinary scene here in Bodrum.
Fine Dining Table Team: Thank you for your time, Aret. It was a pleasure.
Aret Sahakyan: The pleasure was mine. Thank you for having me.
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