SpireWorks’ new Executive Chef Mustafa Otar from Turkey

SpireWorks’ new Executive Chef Mustafa Otar is fresheningOtar began his career when he attended Edremit Anatolian Tourism high school in Balikesir, Turkey, where he studied in the culinary arts section and had an internship at the Hotel Club Fiord in Balikesir. After completing high school, Otar attended Izzet Baysal University, Mengen culinary vocational school in Bolu, Turkey. His culinary endeavors include being the Brand Executive Chef for the critically lauded Kilamajaro Restaurant and Bar and Chef de Cuisine at Raika Restaurant, both located in Istanbul.
Otar  gained acclaim through his work as a Chef at various special events such the Cappadox Festival, a world-renowned music and arts festival, the San Sebastián Gastronomika, the world’s leading hospitality industry conference, and the Bocuse d’Or Academy Turkey, a training ground for Turkey’s top chefs as they prepare to represent their country in the Bocuse d’Or, the most prestigious gastronomic competition in the world. Receiving national recognition and critical acclaim from major periodicals and media outlets throughout Turkey, Otar has been featured on numerous television programs and was named by GQ Turkey as one of their “Men of the Year” in 2016, the same year that Time Out Istanbul awarded Kilimanjaro as their “Restaurant of the Year.”
Now Stateside for the specific quest to guide SpireWorks to the next level, Otar is thinking “local” and seasonal.  In his words. “California is the ultimate place in the world to focus on seasonality and introduce modern Mediterranean cuisine.”
His penchant for consistency and quality control which he expertly executes by daily preparation of every component of the new SpireWorks menu from the beef skewers and the hand-stackeddöner, to the sides and sauces, at all four SpireWorks locations.
SpireWorks diners can choose a Bowl or Plate, the difference not only lying in the vessel, but also the option of two to three sides.  Next, guests select their Protein with choices of Marinated Chicken, Beef Skewers, vegan friendly Falafel, or the signature Beef & Lamb Döner.
Utilizing traditional techniques from his homeland, Chef Otar prepares each Döner Spire with fresh cuts of marinated Beef Chuck Roll, Brisket, Top Round, and Lamb Shoulder. The meat is subsequently stacked by hand in a very meticulous order to balance out the lean and fat portions of the meat, a critical step for an optimal supple texture, before being covered in caul fat to lock in moisture and create the signature conical shape.
The ten Sides feature  eight out of the ten being vegan friendly, including  with the Turmeric Basmati Rice; Mediterranean Roasted Red Peppers;Roasted Seasonal Vegetables, Roasted Brussel Sprouts and Sautéed Kale with cranberries and almonds.  Quinoa Tabbouleh, a Mediterranean Potato Salad comprised of steamed and sautéed Dutch potatoes, sautéed onions, and a mustard vinaigrette, Salad Greens, Hummus, and Tzatziki.
Totally unique to SpireWorks and handmade by Chef Otar are three optional Sauces for drizzling, dressing, or dipping, starting with the Mediterranean Ranch, a yogurt and labneh base with lemon, dill, and mint; the perfectly spiced Harissa Mayo, or the creamy House Sauce.
 New SpireWorks Sandwiches include the  Chicken Sandwich and the Beef & Lamb Döner Sandwich, both prepared with house-made tomato sauce, grilled onions, fresh greens and pickles. The  Spicy Beef Burger with cheese sauce, grilled onions, salad greens and pickles, arrives on a fresh brioche bun.  Guests can add one or two “Bites” like the Hand Cut Chips served with a house-made tomato sauce or the Falafel with Mediterranean Ranch.
Drink specialty, Stubborn Sugar Cane Soda is Freshly Brewed Iced Tea, or Assorted Bottled Beer at select locations.
Please see our story on Spireworks for details and location  at //localfoodeater.com/la-spireworks-version-turkish-doner-open/

SpireWorks’ new Executive Chef Mustafa Otar from Turkey


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