How did you start your journey?
My cooking is inspired by all the different cultures and countries. Each country has a specific inspiring style and cuisine.
Where is your cuisine inspired from?
After graduating, I started working with many local & international chefs; Turkish, Swedish, Italian, Russian, Indian... You name it. Work is where I create my best dishes. I spent some time in Ukraine because I was curious about its cuisine. If you are a real Chef, the quality of the products you use is critical.
EXECUTIVE SOUS CHEF | BARUT HOTELS | 2016 - Now
EXECUTIVE CHEF | YAS PRIVATE BEACH | 2015 - 2016
CULINARY CHEF | RIXOS HOTELS SUNGATE | 2015
CULINARY CHEF | RIXOS HOTEL PREMIUM GOCEK | 2014 - 2015
EXECUTIVE CHEF | DOUBLE TREE BY HILTON | 2014 - 2015
CULINARY CHEF | RIXOS HOTEL DOWNTOWN | 2013 - 2014
EXECUTIVE SOUS CHEF | GURAL PREMIER TEKIROVA | 2010 - 2013
A LA CARTE SOUS CHEF | AMARA DOLCE VITA LUXURY | 2008 - 2010
Apprentice Chef | Anatolian occupational culinary high school | 1991 - 1998
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?