Born in Mersin in 1989, his roots are nomads. He received his primary and secondary education in Mersin. He then took on high school and college and cooking. With these trainings, his business life started and he started to move away from his roots physically. As he moved away physically, he became closer to his roots mentally and spiritually. After the country’s good hotels like Four Seasons, Mövenpick, he worked as a cook in similar hotels like Shereton in America.

After returning to Turkey, she started working with Murat Bozok between 2008-09. In the meantime, he began to discover the dimensions of gastronomy and its capillaries descending to the bottom.

It started to use the small ingredients of the nomadic cuisine for the first time in murat bozok’s restaurant in 2009. While working with Murat Bozok, he also had the opportunity to explore many points of Turkey with projects such as hotels and catering.

He tried to analyze not only gastronomic discovery, but sociologically and anthropologically.

Meanwhile, he arranged an internship in Sao Paola, Brazil, where he interned with Alex Atala, who was chosen as one of the best in the world. The important point of this place was a restaurant chef who turned the inspiration they received from the Amazon into an experience.

In order to adapt her nomadic and Anatolian roots to the new lifestyle of the world in her own life in Deniz, she needs to see the person who has done this before, that’s why she chose a D.O.M restaurant next to “Alex Atala” and did her internship.

On top of that, he did an internship with NOMA rene redzepi in Copenhagen, saying how can a non-existent gastronomic destination do this job without roots.

Meanwhile, he saw how to create a destination with forageing philosophy.

Even though he did not live a life of immigration, the genes inherited from his family constantly sparked him to travel.

He filled all his savings in his saddlebag and returned to the country. Kemal Demirasal opened the “alancha” Alacati, a gastronomic experience far ahead of its time.

Alancha was a collector’s kitchen, and its brand was appreciated by making ice cream and clover soup from pine trees on the hill where it is located.

Later, alancha opened to Istanbul and Deniz turned from the foraging kitchen to the researcher root kitchen.

With the title of an Anatolian story, alancha continued on its way to Istanbul.

And Deniz founded Alaf in 2018 to fly with his own wings.

Deniz expressed his experience from the name Alaf as “a migration story fed by its roots”.

Because it became a restaurant where he expressed his identity both as a collector and as a nomad.

In the Alaf yoruk dialect, embered flame on the sides of Anamur was the most appropriate expression since they used wood fire in the shop.

Then, “Yoruk studio” started a new life in 2023 as a textile brand startup, combining its Yoruk roots with the designs of the day.

Finally, Alaf2tek, the last representatives of the neighborhood in Istanbul and Izmir, established Alaf2tek to bring Tektekçi shops back to life.

Now, with alaf, alaf2tek,yorukstudio, it expresses its identity through gastronomy with different brands scattered from its own roots.