"We live a very privileged life where we get to cook and make people happy through our dreams. I am so grateful to have met Coskun. He is a gentleman with great values. I love his food and above all, I love the human that he is. He is true to his craft and loves his culture and, of course, his food is absolutely delicious.We are incredibly lucky to have him cooking here in Melbourne as he is a true representative of what our great city is all about."— George Calombaris

"Chef Coskun’s food is elegantly playful and full of flavour. He cooks with integrity, heart and soul, and it’s a delight to eat his food."— Nigella Lawson

"The dishes I had at Tulum were the work of a very clever man indeed. Coskun cooks food that gets its inspiration from his native Turkey and then runs with it and turns it into a truly current feast. Comfort and sophistication are perfectly balanced. The cilbir I had there—those famous poached eggs in yoghurt—was the best I have tasted."— Yotam Ottolenghi

"Coskun Uysal’s approach at Tulum is a great example of the ‘learn the rules before you break them’ maxim. He truly understands the origins of the dishes, ingredients and flavours that he’s remaking and reworking. They’re from his childhood, his family, and so there’s respect, love and DNA involved, always a positive thing. There’s also an equally important, forward-looking and creative part to Uysal’s approach that seems to have been turbo-charged by his decision to move so far from home, balancing the new with the trad. It’s been a good move for Uysal, and an even better outcome for Melbourne."— Michael Harden, Gourmet Traveller