As a Turkish chef making Texas barbecue in Seattle, Onur Gulbay is the outsider in his restaurant name.
Onur Gulbay applied for jobs at more than 20 barbecue shops in Austin when he left his job as sales manager at a tech company. Eventually, he conceded that nobody wanted to pay a 40-year-old man with no professional knife skills to take up space in their kitchen. He took a job as a cashier at a gas station barbecue counter to get into the industry, working his way into the kitchen and toward the smoker.
That same dogged commitment fuels the best parts of Gulbay’s Outsider BBQ and
→ Continue reading at SeattleMet