ABOUT KEBAB HOUSE
David Yetim grew up in the town of Eynesil Giresun, Turkey, a coast region that abuts the Black Sea. His parents were hardworking farmers and instilled that work ethic in him. David’s passion for food and cooking began at 12 years old when he took the fresh vegetables from the farm and made his own shepherd salad and other creative dishes. At around 14, David tested for school and was accepted to a gifted school in Istanbul where he experienced different cultures and types of Turkish food. David immigrated to the U.S. in 2003, and began ESL school. After ESL school, he earned his undergraduate degree in accounting from City University of New York – Baruch College. He completed his Master’s Degree in Accounting at City University of New York.
David is a person who loves to eat. During his years of study in the U.S, David missed Turkish meals especially Kebabs. So he learned how to make Turkish meals and discovered that he finds great delight in cooking and serving others. Cooking soon became a hobby. In 2013 David received a job offer from TANAP Project (Owned By BP-SOCAR and Turkish Government) as an accounting specialist in Turkey. Between 2013 to 2016 he lived in Ankara, Turkey and worked for TANAP. During these three years, he spent time on his hobby of cooking and his abilities increased. David often dreamed of opening his own restaurant in America.
In May of 2016 the opportunity arose and he purchased this restaurant and moved his wife and two children to Hampton Roads. He also moved his good friend and talented Turkish chef to America to set the menu for the Kebab House. Most recently he and his wife moved their three Turkish Shepherd puppies to America. And now the rest of his story is beginning to unfold. David enjoys greeting his guests and discovering if they have traveled to Turkey. He explains the menu and dishes and the various spices that go into them. David is thrilled to bring authentic Turkish food to the area.
David’s vision statement is “Fresh and Healthy Food for our Society.” He makes his Kebabs daily and never uses frozen or advanced cooked meals in his Authentic Turkish Cuisine. David’s goal is to build his own farm to raise his own organic vegetables and organic beef and lamb. He wants to serve healthier food to his community.