Chef Mito’s family is from Urfa, known as the kebap capital of Türkiye.  He grew up making kebabs and is naturally drawn to cooking. He traveled widely in his native Türkiye, learning about different regional cuisines, and worked with upscale restaurants in Istanbul and along the Mediterranean coast.  He was later formally trained in the culinary arts in a top program in the US and then worked at high-end restaurants and country clubs.  He returned to his native cuisine and opened first a food truck (in Detroit) and later a brick-and-mortar restaurant, Mito’s Döner, in Pomona, California, which opened in May 2020. Mito’s survived the pandemic and is now expanding its space and menu.  Chef Mito is on the patio behind the grill, where he would love to tell you more of his story.