Good People of vitruta: Emir Gultekin

Great to have you here, Emir! Let’s kick things off with our usual opener: How would you describe yourself to someone who doesn’t know you? Who is Emir? Where did it all start, what have you done, and where are you now?


Hi, I’m Emir. I was born in Nişantaşı and raised in Kadıköy—two neighborhoods that shaped my identity in unique ways. I’ve grown by immersing myself in the rhythm of everyday life, soaking up a little bit of everything along the way.

My story actually traces back to the 1950s, to a home-style restaurant my great-grandfather ran in what’s now Tatbak, in Nişantaşı. My family has always been passionate about food; it was a cornerstone of our home life. They’ve worked in the food industry as producers and suppliers, and I think that culture left a deep imprint on me. It inspired my own journey.

By the 2010s, I realized that my interest had grown into something more than just a passion—it became my profession. Since then, I’ve been fully immersed in this world. Every day, I focus more on my craft, evolving through new projects and challenges. I’m constantly learning, experimenting, and shaping my own narrative.

Arkestra is a Michelin-starred restaurant inspired by modern European cuisine, housed in a 1960s-era building. What does this historic space and concept mean to you? Can you share how the venue fuels your creativity?

For me, the most meaningful part of Arkestra is seeing a dream Cenk and I have had since childhood come to life. As two old friends, we’ve always shared this vision; we even wrote about it in our high school yearbook.

Back then, the place we imagined was in a different part of Istanbul—but looking back now, the concept was quite similar to what Arkestra is today. Of course, with the mindset and resources we had as teenagers, we couldn’t fully realize that dream. But Arkestra has become something far more beautiful—beyond anything I could’ve envisioned.

From Ritmo Zeytino to Arkestra, how would you describe your collaboration with Debora İpekel and Cenk Debensason? Can you tell us about the dynamic of this trio and your shared creative process?

Each of us brings unique skills, perspectives, and experiences to the table, which allows us to reach the high standards we’ve set. This diversity has made us a strong team, blending our creative energies, hard work, and knowledge. We’re all focused on delivering our best in our respective areas, complementing and trusting one another along the way.

The trust we’ve built over time is reflected in Arkestra. Together, we’re able to generate better ideas and deliver more impactful work. Arkestra is the common ground that brought us together, and through this partnership, we continuously grow, both as individuals and as a team, while pushing our projects to the next level.

You’ve worked as a sommelier at places like Eataly, Ristorante Italia di Massimo Bottura, and Alancha. How has this passion shaped your journey? And can you share a favorite pairing with us?

In the beginning, I was simply a wine enthusiast exploring my own boundaries, but every project I took part in offered invaluable experiences.

At Eataly, being involved in introducing a wide range of products to Türkiye and bringing the Slow Food concept to life was a significant milestone for me. Joining the opening team of Massimo Bottura’s Italian restaurant project was an entirely different adventure. From selecting tableware to training staff, curating wine pairings, and designing menus, I was hands-on in every detail. It was a formative experience that shaped how I approach my work today.

During my time at Alancha, working alongside Kemal Demirasal and Murat Deniz Temel sparked a deeper interest in Turkish cuisine and local wines. Discovering the finer nuances of our culinary culture through this lens was incredibly rewarding.

As for my favorite pairing, right now I’m inspired by Roscioli: top-quality anchovies, rich butter, a slice of fine sourdough, and a glass of Ca’del Bosco. It’s pure, simple joy.

What role do travel and exploration play in your life?

Nazlı and I love immersing ourselves in different cultures and cities whenever we get the chance. Our travels always revolve around food and art. One of the joys of our relationship is that our professions align perfectly with each other’s hobbies and interests. Traveling is when we’re most inspired and when we feed off each other’s passions.

While Nazlı focuses on the must-visit exhibitions, galleries, and museums, I dive into researching the latest restaurants and speakeasy bars in the area. It’s a shared adventure, and we both enjoy it to the fullest.

How do you stay motivated to continuously grow and explore different fields? How does this variety enrich you?

Keeping up with global trends broadens my perspective and pushes me to explore new areas. Traveling, drawing inspiration from various disciplines, and sharing experiences with others are key factors in my personal growth. On top of that, the small but growing art collection we’ve started building excites and inspires me tremendously. Living in this fast-paced, globally connected era keeps me constantly motivated.

At Arkestra, our bar team, in particular, is phenomenal. Watching their potential unfold renews my drive every day. The cocktail world requires not only mastering the classics but also staying ahead of the curve with innovative twists. To stay relevant, you have to keep evolving—and that’s a challenge I’m always up for.

Let’s bring it back to the city: What are some activities and habits that fuel your creativity in Istanbul?

When I’m not at Arkestra, I love diving into the city’s music and theater festivals, as well as exploring exhibitions at my favorite museums and galleries. Sundays are all about routine: a morning run with Nazlı in Belgrad Forest, followed by a late breakfast at Petra or at home. Those moments really help me recharge.

We’re curious about what nourishes your soul: Which chefs, writers, directors, or musicians are on your radar these days?

Chef: Gabriela Cámara (Contramar) and Eduardo Garcia Guzman (Máximo Bistrot)

Restaurants: Kiln Soho and Yardbird

Artists: Hale Tenger and Volkan Aslan

Countries: Hong Kong and Mexico

Cities: Rome and Mexico City (CDMX)

Musicians: Flying Lotus and Fat Freddy’s Drop

To wrap things up, what comes to mind when you think of “vitruta” and “Good People”? It could be anything—a brand, a neighborhood, a person, a color, or an event.

When I think of “vitruta,” the first thing that comes to mind is that original store at the top of Boğazkesen. Its vision and structure have grown since day one, but it’s never strayed from its essence.

I usually do most of my shopping while traveling, but I can honestly say vitruta is one of the few places in Istanbul where I find a brand selection that excites me. As for “Good People,” it’s a community that brings together individuals who think, work, and create within various creative fields.

You can click here to see the products Emir Gültekin used and chose in the shoot.