Elif Oskan doesn’t just cook — she stages edible love letters. Born in southeast Anatolia and raised in Zürich, she blends Turkish tradition with Swiss precision. At her restaurant Gül, kebab flirts with fine dining, and pistachios meet sour cherries like destined lovers.
Trained in Switzerland and honed at The Fat Duck in London, Elif creates joy you taste before you realise you’re in a restaurant. Chef, cultural DJ, and storyteller, she mixes memories of her mother’s kitchen with her own restless curiosity.
Her debut cookbook Cüisine (2022) won the German Cookbook Prize and World Cookbook Award, alongside her fine food spice line. A dynamic media presence — from MasterChef Switzerland to Kitchen Impossible — she shares her philosophy, recipes, and passion with a new generation of food lovers.
Open-hearted, precise, endlessly curious, and disarmingly funny, Elif proves that in her world, food and people are inseparable.

Baba is Gül’s heartbeat. He welcomes every guest with a wink, a story, and effortless charm. By 8:45 pm, his ritual kicks in: two çiğ köfte and a sip of Raki, every batch Baba-approved. In summer, he turns gardener-magician: zucchinis from another planet, beans that snap with joy, raisins sweet enough to make you swoon. Baba doesn’t just run the house — he orchestrates it, serving heart, flavour, and a touch of magic in every bite. When he’s not at Gül, you’ll find him In his garden, or chatting with his favourite Bavarian, Markus, over a coffee. As Baba likes to say: “A çiğ köfte a day keeps the doctor away.”

Managing director of Gül and Rosi, Kathrin cut her teeth in hospitality young, growing up in a family-run hotel business, progressing to the iconic Burj Khalifa in Dubai. She brings an extra member to our pack, Köfte, the fluffiest member of the  team. In true family tradition, Kathrin is considered more than a colleague; as the mother of Köfte and Babas says with a smile, “Kathrin is like my third daughter.”

A self-taught chef, refined in the kitchens of Paris, Chöying returned to Zurich to join  Gül’s kitchen, steadily honing her skills alongside us. Rising to Sous Chef and then stepping into the management team in 2024, Chöying brings together both practical know-how and a considered, reflective way of working. As Elif puts it: “Where the gut and the brain become one.”