Gastronomy today is a global language—and chef Ali Ronay speaks it not just through his plates, but through space, design, and experience.
Food culture has outgrown its local roots to become a universal medium shaped by design, artistic vision, and technology. Ali Ronay is one of the creative minds helping define this evolution. Studio Ronay, his Istanbul-based platform, is more than a consultancy; it’s a producer of immersive, global experiences. In this interview, we delve into the mindset shaping the future of gastronomy.
Studio Ronay might look like a consulting studio, but there’s a deeper vision behind it. What led you to build this structure based on your career experience?
Studio Ronay is the natural continuation of a 25-year journey in the kitchen. I wanted to evolve into a structure that doesn’t just cook, but also generates ideas, designs experiences, and shares a vision. In Turkey, gastronomy isn’t just about taste—it intersects with culture, art, economy, and society. Studio Ronay was founded to build these interdisciplinary links and produce sustainable, meaningful gastronomic projects.
You approach a dish not just in terms of taste, but through design and experience. What does design mean to you—and how did this perspective emerge?
To me, design is where function and emotion meet. The color, shape, and feel of a plate must harmonize with the space’s light, sound, and scent. This wasn’t a perspective I developed over time—it came intuitively. Whenever I created something in the kitchen, I asked: What is this dish saying? Where does it belong? What atmosphere should surround it? Design is the answer to those questions.
You think about both the food and the space as one. In your view, what should the relationship be between a restaurant’s atmosphere and its food?
A restaurant is a stage. If the plate, the painting on the wall, or the music in the background are disconnected, the guest’s experience falls flat. Atmosphere completes the story. If the message is simplicity, that should be felt in both the plate and the room. If it’s excitement, it should resonate in every detail. This unity gives spirit to the place.
You collaborate with a wide range of creatives—from architects to graphic designers. What’s your process in these interdisciplinary projects?
It starts with intention. Then we discover the tone, texture, and rhythm of the project together. When the architect, designer, and musician speak the same language, a true work of art takes shape. I work like a curator—bringing the right voices together and shaping them into a harmonious whole.
Do you miss the kitchen when you’re focused on the idea and production side of things?
It’s impossible not to miss it. That’s where I’m rooted. But now I’ve gone beyond the kitchen: I cook up ideas and serve dreams. Stepping back to the stove now and then is good for the soul. But I’ve realized this—the real kitchen isn’t only on the plate, it’s in the transformation of a society.
Those who know you well recognize your ability to blend traditional flavors with contemporary interpretations. How do you strike a balance in your relationship with Turkish cuisine?
Tradition, for me, isn’t a material—it’s a journey. I respect it deeply, but I’m not bound by it. When introducing contemporary touches, I take care not to compromise its essence. To carry Anatolian cuisine into the future, one must first understand it—then rewrite it.
Studio Ronay’s identity has a simple yet powerful presence. What mattered most to you while creating your own brand?
Establishing a stance that stands the test of time. I chose substance over trends. The logo, the colors, the language—all reflect this simplicity. Studio Ronay speaks through its permanence, not by raising its voice.
“Tradition is not a material for me; it is a journey. I respect it, but I am not a slave to it.”
Gastronomy consulting” is still an emerging field in Turkey. How would you define it? What change does Studio Ronay aim to bring?
Consulting is often seen as simply giving advice and stepping away. But we’re involved in the entire journey—from setup and training to menu design and brand positioning. Gastronomy consulting should be treated like art direction. That’s what Studio Ronay offers: it brings a restaurant to life, not just functionally, but spiritually.
Menu design becomes a kind of storytelling in your hands. How do you approach elements like seasonality, rhythm, and the language of ingredients?
Each item on a menu is a sentence; each section, a paragraph. I follow the seasons because nature already tells us what’s right. Rhythm shapes the guest’s journey—lightness, richness, surprise, calm. It all forms a composition. A menu should carry meaning as much as it does flavor.
“Digital tools provide speed and data, but the soul is still in people. At Studio Ronay, we use these technologies as support systems. What matters is that it is people who make the decisions, not technology.”
You’ve long connected the kitchen with design. Was this something that evolved over time, or did it start early on?
It began as intuition, then evolved into a language. Even in my early days in the kitchen, I wasn’t only focused on the food—I cared about the atmosphere. Eventually, I saw that this was tied to design, art, and space. Today, that holistic view is my signature.
Technology is reshaping gastronomy, as it is in every field. How do you see this transformation—from AI to digital design tools?
Rather than resisting, I adapt. AI and digital tools bring speed and data, but the soul remains human. At Studio Ronay, we use these technologies as tools—not as decision-makers. It’s the human touch that guides the vision.
The name “Ali Ronay” now represents more than just a chef—it stands for an entire approach. What values do you believe your name reflects?
Sincerity, depth, discipline, and vision. Everything I’ve done has been rooted in meaning. My name isn’t just a brand; it’s part of a cultural effort. I’m not just interested in flavor—I’m building experiences that last.
Finally, what’s next for Studio Ronay? Will gastronomy and design continue to intertwine?
Absolutely. We have both local and international projects coming up: documentary productions, new restaurant concepts, social gastronomy initiatives, and experiential spaces infused with art. Studio Ronay isn’t just about setting the table—it’s about building a meaningful future.
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