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OUR STORY
The name Pilita refers to the old wood burning stove ovens
which were used both for heating and cooking in northern Turkey.
The food culture of the eastern mediterranean has been shaped with
many ethnic influences in the same geography.
At Pilita Grill we get our inspiration from these regional dishes.
Our Worlds of Flavor Conference Presenter Biography:
Burak Epir is the chef-owner of Pilita Grill in San Carlos, CA, a restaurant that features dishes that capture the freshness and vibrancy of Turkish cuisine, where vegetables, whole grains, and yogurt are the stars and meats serve as condiments. Prior to opening his restaurant in late 2007, Chef Epir was a chef at Stanford University, where he was named Chef of the Year for his culinary excellence in preparing and presenting exceptional meals for special events on campus. After earning a degree in hotel and restaurant management from the University of North Texas, Chef Epir worked his way up the culinary ladder at the Doubletree Hotel at Lincoln Center in Dallas, TX. Today he travels extensively through Turkey, rediscovering the rich food culture of his native land and developing new menu concepts for his restaurant.
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