can't believe it has been 15 years in culinary field
both as a professional chef and chef instructor. It
is just like yesterday, graduating with a bachelors
degree in Economics from the Marmara University in
Istanbul; a four year program which took my 7 years!
After graduating, I knew I had to follow my passion
and I did. I went to the US and studied culinary arts.
I think when you love what you do, time loses its
meaning and you enjoy every minute of it no matter
how hard it is. I love cooking and training aspiring
don't know exactly what prompted me to become a chef
but being part of a family from Konya, a city famous
for its cooking, and with a mother who cooked extremely
can watch her cooking a traditional katmer recipe
for the EU project, Grandma's Design), I was always
intrigued with cooking. The first time I decided to
try to cook something was when I was 10 years old.
An old lady used to cook and sell Turkish meatballs
outside of our school. We were only allowed to eat
these meatballs once a week. Frustrated with this
restriction and prompted by my craving, one day, I
came home and tried making my own meatballs. I am
glad to say, I have improved my cooking since.
completing my culinary education in the US, I worked
at restaurants in DC area. After 9/11, I decided to
move back to Istanbul, Turkey and build on my experience
with Turkish cuisine. In Turkey, I worked at Konyali
restaurant, a 100 year old culinary institution that
specializes in traditional Ottoman cuisine. Then,
I joined the kitchen staff of Marriott Istanbul, the
first five star hotel to open on the Asian side in
Istanbul. From 2008 to 2011, I had worked in the Istanbul
Culinary Institute as a chef instructor and executive
chef. With these fruitful years of experience, I trained
aspiring chefs in Yeditepe University to understand
the importance of fundamentals in cooking and also
being creative to contribute in Turkish cuisine.
I am working as an executive chef instructor in d.ream
Academy (Dogus Restaurant Entertainment and Management)
where I find a unique chance to work with more than
140 restaurants in Istanbul, to achieve their high
culinary expectations and sales goals.
feel grateful that through my career, I have had opportunities
to travel abroad, expand my knowledge in different
cuisines and more importantly being a part of global
family who share the same passion.
a chef has given me a chance to help aspiring chefs
and restaurateurs to achieve their own dreams. It
is not an easy road but it is really worth it and
I continue to enjoy every minute of it.
is my resume in pdf format...