BIOGRAPHY

I am a chef and culinary consultant who brings together the heritage of the past with contemporary gastronomy, embracing a culinary philosophy focused on culture, produce, and research.

I began my professional journey in Ottoman palace cuisine, where I focused not only on recipes but also on understanding the history and culture behind the dishes. My investigative approach, developed through archive and historical research, eventually formed the foundation of my culinary identity.

After four years of professional experience, I completed my unfinished academic education and then reinforced my experience by working in prestigious restaurants across Turkey and Europe. During this process, I incorporated the Mediterranean cuisine's approach—built on produce, seasonality, and simplicity—into my own culinary understanding.

My interest in umami and Asian flavor culture eventually led me to Tokyo. While experiencing Asian cuisine firsthand, I also organized initiatives to promote the cultural heritage of Turkish cuisine.

Upon returning to Turkey, I worked as an executive chef for high-end gastronomy and hospitality brands. For the past three years, I have been focusing on culinary consultancy and new brand development, taking an active role in various stages of projects, from concept and menu development to kitchen organization and brand identity.

This journey—stretching from Ottoman palace cuisine to the Mediterranean, and from Tokyo to contemporary gastronomy—shapes my culinary philosophy, which treats recipes not merely as technical formulas, but as narratives where history, geography, culture, and produce unite.