Good People of vitruta: Ralph Sason

Welcome, Ralph! We always kick things off with the same question, so let’s stick to it: How would you describe yourself to someone who doesn’t know you? Who is Ralph? How did it all start, what have you done, and where are you now?

I’d say "I’m calm, fun, a bit daydreamy, curious, and a keen observer". Sports and music have always been part of my life. Sometimes I’m social, other times I prefer my own space. I love exploring new places. I’ve studied tourism, hospitality, and culinary arts. After working at various restaurants and hotels, I’m now continuing my journey as the Culinary Director for the Lucca and Cantinery brands.

We know your passion for gastronomy has shaped your career. How did the pandemic become an opportunity for you to dive into new projects and focus on organic farming?

The pandemic was definitely a turning point for me. I stepped away from the business I had built and felt really excited about exploring new possibilities. It was a time when I reconnected with the land. During an online plant-growing workshop, I stumbled upon the term “biodynamic farming” and had the time to explore it further. I did some research in Germany and even worked on farms there. In the future, I hope to create a project that blends tourism and farming.

Let’s talk about your dedication to using natural ingredients—combining Mediterranean and Asian cuisines with locally grown products in Turkey is truly inspiring, especially from a true sustainability perspective. What motivates you the most when creating these combinations? Which ingredients and flavors do you aim to highlight?

My priority is to use crops that are grown naturally, with care and respect for the environment. I make it a point to research and understand the philosophy of the producers I work with. I prefer collaborating with those who don't see themselves as superior to nature but instead aim to create a balanced ecosystem. Supporting small, mindful producers is crucial for the health of our land and economy.

Lately, I’ve been enjoying cooking Mediterranean and Asian dishes, which align with Lucca’s signature style. I also love working with products from the Aegean, Mesopotamia, and North Africa, combining their flavors in creative ways.

What elements shape the stories behind the menus and dishes you create? In your opinion, what makes a dish unforgettable or worth coming back for?

The elements that shape my dishes often vary with time. Sometimes they’re inspired by ingredients that catch my eye recently, or I enjoy crafting a spontaneous dish by combining whatever is available around me at the moment. My menus are very much seasonal.

I believe what makes a dish truly unforgettable is the meaning and energy the chef pours into it. The natural quality of the ingredients, the feeling of comfort after eating, and the atmosphere—things like music, decor, and lighting—all come together to enhance the flavor and make the experience memorable. When everything aligns, people naturally want to relive those moments.

How does spending time in nature fit into your life? How do activities like being near water or fishing contribute to your creative process?

Our work pace is intense, both physically and mentally, so it’s essential to slow down. With the mind always in motion, taking a step back becomes necessary. I especially enjoy being by the Bosphorus or in the forest during the early hours when the city is still asleep.

Let’s come back to the city: How does Istanbul inspire an innovative chef? Can you share the places or routines in the city that fuel your creativity?

Istanbul, with its rich culinary heritage, is a deep well of inspiration for anyone who enjoys cooking. Having hosted a diverse range of ethnicities—both in the past and present—the city offers the chance to experience a wide variety of cuisines. To truly innovate, a chef must first understand these flavors, their stories, and cooking techniques. Then, the challenge is to think about how those flavors can be elevated, refined, or lightened.

Being different, in a way that’s unique to you, is great. It’s possible to draw from the past, add your imagination, and create something new. But I believe innovation should have purpose—doing something just for the sake of being different doesn't work. Istanbul offers plenty of inspiration for any forward-thinking chef.

I enjoy dining at small, local restaurants that specialize in just a few dishes. Fish markets, organic markets, and street food are my go-tos, and I’d say picnicking in the park, fishing, and working out are part of my regular routine.

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

Lately, I’ve been listening to Matmosphere.

Lastly, when you think of “vitruta” and “Good People,” what comes to mind? Whether it’s a brand, a neighborhood, an individual, a color, or an event—share whatever pops into your head.

When I think of vitruta, the color that comes to mind is somewhere between gray and beige—no idea why! As for Good People, I see it as “deep conversations and cherished memories.”

You can click here to see the products Ralph Sason used and selected in the shoot.