Chef Arman Uz brings a wealth of experience to contemporary Thirroul restaurant, Flanagans Dining Room.
Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of a number of luxury resorts and fine-dining restaurants across the country. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining.
In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant, creating a contemporary menu replete with local seafood.
Uz is perhaps best known for his work as head chef at acclaimed Turkish restaurant, Efendy, in Sydney’s Balmain, where he moved in 2007. Uz worked with leading Turkish chef Somer Sivrioglu – Efendy’s owner and executive chef – for a number of years, playing a significant role in bringing the restaurant widespread critical and popular success.
In 2012 Uz relocated back to the NSW south coast to take over the kitchen at Flanagans Dining Room, working closely with the restaurant’s owner, John Connolly, who he had earlier met in Turkey.
At Flanagans, Uz has introduced a contemporary Middle Eastern and Mediterranean touch to the menu, which predominantly focuses on freshly caught local seafood and seasonal ingredients. He aims to let the freshness of the produce speak for itself, concentrating on simple and classic flavours and spectacular presentation. Signature dishes include pickled and grilled bonito with mustard cress and pinenuts; confit leg and roasted breast of guineafowl with fava bean puree and shimeji mushrooms; and an adaptation of Turkish street food called octopus kokorech.
Flanagans Dining Room is located at the Thirroul Beach Promenade – The Esplenade, Thirroul NSW. Ph: 02 4268 1598