In a culinary world often dominated by men, women chefs in London are making significant strides. One such pioneer is Chef Fez Ozalgan, the Executive Head Chef at Penelope’s, located in the prestigious Hotel AMANO Covent Garden. At Penelope’s, Fez has created a fusion food experience that combines bold Spanish and Middle Eastern influences and flavours with modern techniques – giving her food a contemporary edge. We sat down at the chef’s counter to speak to Fez about her inspiring journey and try out the tasting menu.

The Journey to Becoming Executive Head Chef

Fez Ozalgan’s love affair with food began in London’s East End. From an early age, she spent time in her family’s café, preparing dishes that reflected their cultural heritage – from koftes and stews to mezes and moussakas.

“Food has always been a big part of my life,” Fez recalls. “Growing up, it was never ‘how are you?’ but ‘have you eaten?’ and that mindset shaped me.”

By the time Fez left school at 16, she knew she wanted to pursue cooking professionally. Over the years, her career path took her from manning a McDonald’s drive-through and waitressing at the House of Lords to making it as a Junior Sous Chef at 21, getting her first Head Chef role at 24 and her first Executive Head Chef position at 26.

Growing up, food was a constant source of comfort and community. Despite facing challenges and bullying in her early career, Fez pushed through, finding inspiration from her ‘Mr. Miyag’ mentor Hus Vedat who recognised her potential and helped her ascend the ranks.

“Growing up, it was never ‘how are you?’ but ‘have you eaten?’ and that mindset shaped me.”

Signature Style

A hallmark of Chef Fez Ozalgan’s style is her Levantine-inspired fusion food. Growing up in a Turkish household, Fez honed an appreciation for bold flavours and the art of grilling, often watching her father tend the mangal (Turkish grill) in all weather conditions.

“Anything with fire and I’m all over it,” Fez say. “Fire is my thing!”

At Penelope’s, this passion translates into dishes that balance tradition and innovation. Expect grilled specialties paired with modern plating, infusions of herbs and spices, as well as creative spins on classic Middle Eastern fare.

Overcoming Challenges in a Male-Dominated Industry

Fez Ozalgan’s journey to Executive Head Chef status didn’t come without obstacles – particularly as a woman in a field where 83% of all head chefs are men. From working in high-pressure environments like Royal Ascot to battling preconceived notions about women’s leadership in the kitchen, Fez endured experiences that tested her resolve.

Nevertheless, she persevered and these challenges only fuel Fez’s desire to foster an inclusive, supportive kitchen culture – one where talent, collaboration, and respect take precedence over ego or gender bias.

“I’ve had everything from sexual abuse at work to verbal abuse,” she says. “When I was 20, I had an understudy who was around 40, and he hated having a senior who was not only female but also the same age as his daughter. He’d scream at me and even wave knives in my face and it made me want to throw the towel in so many times!”

Fez adds: “The industry has come a long way, but it’s still difficult for women. There’s so much testosterone in the kitchen. I’m grateful that I’ve built a team from the ground up who respect me and support me.”

Mentoring the Next Generation of Female Chefs

Despite her impressive achievements, Fez Ozalgan remains humble. She stresses the value of community, urging hospitality women to reach out to one another for help and moral support.

“Ladies, keep strong! You gotta power through. There are many female chefs out there who can relate and offer support,” she says. “Speaking on behalf of all of us – we are happy to help! Drop me a message on social media! I myself am very responsive and always love to help!”

By championing open communication and mentorship, Fez ensures her team thrives. Many of her current chefs started as kitchen porters or commis chefs, growing both professionally and personally to become her trusted ‘family’ in the kitchen.

The Exclusive Chef Counter Tasting Menu Experience

Fez’s exclusive chef counter tasting menu at Penelope’s is a carefully curated sequence of dishes that showcase her inventive flair.

“I want guests to feel like they’re trying a bit of everything,” Fez shares. “I’m quite creative with my cooking and every dish I create, I put my heart into. My general perspective when developing a dish is that I’m doing it to impress a loved one.”

The menu begins with delicious Manakish served with miso honey butter, followed by Mushroom Hummus garnished with pine nuts. Next, diners will enjoy cod roe topped with trout caviar, chicken pastel with chicken aioli, and lamb sweetbread flavored with chicken jus, tarragon, and seaweed.

Seafood lovers can look forward to Crab Tostada accented by za’atar and brown crab, while vegetarian highlights include Charred Celeriac with herby pil pil and caper zhug, and Burnt Leeks complemented by almond ajo blanco and preserved lemon tapenade. The centerpiece of the feast is Spanish Wagyu Striploin drizzled with date jus and almond salsa macha, before concluding with a showstopping Milhojas filled with pistachio cream and accompanied by coconut ice cream.

Want to see Executive Head Chef Fez Ozalgan in action and try her innovative fusion cuisine yourself? Book your table at Penelope’s here.