I was born in 1982 in Edirne’s Keşan district. My interest in cooking started when I was a child. My favourite childhood activity was spending time with my father, picking mushrooms, going fishing by the boot, colleting mussels and even hunting octopus together.

I think my father’s curiosity and skill about food was very influential in choosing my profession at a young age. He was always preparing the fresh products which we have obtained by exploring nature, after that we always share the delicious food which we prepared with our loved ones and guests. Compliments and admirable comments which we received after the meal have made me very happy, because of my contribution at the tables we set.

Just like my interest in cooking, my curiosity to fruits and vegetables are also started in my childhood. On weekends, I was going to local bazaar with my grandfather. I was always observing the fresh vegetables and fruits on the stalls with interest and enjoy walking around the vegetables in the farmer’s bazaar.
I think I chose the profession which I would be happy when I was a child. My admiration for my father and his success in the kitchen inspired me; and it was a great legacy that made me earn a living.

This is how the story of my endless desire to cook began.

I started my education in Cumhuriyet primary school in Istanbul and completed my middle school education in Keşan Cumhuriyet middle school.

My real experience with Tourism and Kitchen started when I was accepted Tekirdağ Tourism, Hotel Management High School. In the second year of the school, after 6 months of internship training at Parksa Hilton Hotel, I chose the Kitchen department and during the second internship period of the school, I qualified to study at Istanbul Hilton Hotel. I successfully completed the remaining 2 years of my education based on theorical and practical studies at the kitchen department and graduated in 2000.

My professional career started with Çırağan Palace Kempinski Istanbul. After working here for 1 year, it continued with 4 years of working experience at Hilton Istanbul Bosporus.

My first experience abroad started by going to Hilton East Kilbride Glasgow, the international chain of the hotel that I worked for. After a year I spent here, I was selected to the opening team of Sydney Hilton, the Australia part of the same hotel chain, and I worked here for more than 2 years.

After this great experience, I worked at Melbourne Crown Casino hotel for a year. After this work experience I returned to Turkey and completed my mandatory military service.

In the last 4 years I have worked in Australia, I have worked closely with chefs from different nations and gained expertise in world cuisine and seafood.

I return to Turkey, Istanbul in 2008 and open my own business. After my two years of experience both in operating my business and being a chef, I return to the Hilton Family which I cannot stayed away, as a Sous Chef in Conrad Istanbul Hotel. After two years, I assigned to Izmir Hilton Hotel as an executive chef.  I have completed my duty here with the title of the youngest executive chef of Hilton in Turkey.

I returned to Istanbul to open Bomonti Hilton which is the biggest project of Hilton Hotel’s in Europe. I worked here as an Executive Sous Chef for nearly 3 years.

In 2012; I completed the Culinary Management program organized by the Institut Poul Bocuse and Hilton University in the city of Athens, Greece.

My first Middle East experience started with the Hilton Al Ain Hotel in the United Arab Emirates, where I worked as Executive Chef for 18 months. During this period, I also advanced my expertise in Middle Eastern cuisines. As the Hilton Al Ain hotel, we were selected as the best hotel for healthy food. By being entitled to receive the Wagaya logo; We won the title of the first 5-star hotel in Abu Dhabi.

After my working experience at Hilton Al Ain hotel; I went to Dubai with the task of opening the Rixos Premium Dubai Hotel.

I left Rixos Premium Dubai Hotel 7 months after I completed the opening project of the Rixos Hotel. I have been living in Muscat Oman since 2018. I am currently in charge of managing the kitchen leg of the new airport project of BTA company in Oman Muscat.

I am an active member of the Emirates Culinary Guild and World Association of Chefs Societies.

I am taking place as a speaker at universities, Chef schools and conferences whenever possible and I’m trying to share my knowledge and experiences with gastronomy students and chef candidates.