Living Foods Chef Extraordinaire
Chef Mehmet Aks’ culinary experience began in Turkey under the supervision of the Turkish culinary master chef Donerci Adem Baba in Izmit. He was 23 when he arrived in Chicago and worked his way up as a dishwasher, pizza maker, line cook, souse chef, and waiter as well as captain in many of Chicago’s top restaurants. He opened his first restaurant called Cousin’s Turkish Dining in 1990. Over the years he created 4 Cousin’s restaurants with the same name and same menu. His restaurant was selected “best non-vegetarian restaurant for vegetarians in Chicago’s “New City Magazine”.
Our legendary Chicago Chef Mehmet Ak recently experienced a full body and mind transformation through a detoxification program. His inspiration and newfound knowledge combined with feeling and looking the best ever in years led to the birth of the new Cousin’s concept.
Furthermore, Chef Mehmet took his transformation to the next level by expanding his already amazing culinary expertise by completing the entire Living Light Institute program in California, came back and opened his first Raw Restaurant and Raw Culinary school in 2006.