How did you start your journey?
Cooking traditional and modern styles, I can also roll up amazing Sushi
Where is your cuisine inspired from?
Spent over 6 years in Culinary schools, worked in luxury hotels since I was 18, and not to forget of course the tips I learned from my Mom!
Sous Chef | Palazzo Versace Dubai | 2016 - Now
Sous Chef | Grand Hyatt Doha | 2014 - Now
Steak house brunch Running the kitchen Delagating tasks to Junior Chefs Ensuring high culinary standards Managing food purchasing and storage Maintaining a safe and hygienic kitchen environment Creating new recipes and menu engineering
Chef De Partie | Grand Hyatt Doha | 2012 - 2014
Responsible for lunch,dinner brunch operations. Adjusting cost and filling the hygiene records Checking for staff adherence to menu cycle
Demi Chef de Partie | Le Meridian Istanbul | 2011 - 2012
Mediterranean cuisine In-charge of Intermediate section Sushi preparations
Commis Chef | Moven Pick Hotel Istanbul | 2009 - 2011
Italian Cuisine In-charge of intermediate and cold section Assisting the Demi Chef in Sushi preparations
Commis Chef | Kempinski Hotel Istanbul | 2006 - 2007
In-charge of preparing all sea food appetizers
Culinary Art Specialist | Abant İzzet Baysal University | 2007 - 2009
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?