Program Eng

09.30-10.20 (50 min)

Keynote Speakers

Sn. Gökmen Sözen – Sözen Group CEO
Sn. Şehnaz Gökaslan – Satış Direktörü Coca-Cola Consumption Channel Sales Director
Sn. Ali Tavaslıoğlu – PINAR Horeca Director
Sn. Yılmaz Tokgöz – Unilever Food Solutions General Manager Turkey, Central Asia
Sn. Melih Şahinöz – Poleks Chairman of the Board
Mr. Sururi Çorabatır – TÜROFED Baskanı
Sn. Ali Bahar – ATSO President
Sn. Muhittin Böcek – Mayor of Antalya Metropolitan Municipality

10.20-11.00 (40 min)

NGO – Roadmap For Raising Training & Service
Standards For Increasing Brand Value In Destinations

Moderator: Vedat Başaran – Turkish Cuisine Researcher
Sururi Çorabatır – TÜROFED President
Melih Şahinöz – ETÜDER President
Kaan Kaşif Kavaloğlu – AKTOB President

11.00-11.40 (40 min)

Steps taken By NGOs In Destination & Branding For The Development Of Tourism And Gastronomy Sector & Their Long-Term Plans

Moderator: Osman Ayık – Antalya Metropolitan Municipality Tourism Advisor
Doç. Dr. Mehmet Bahar – POYD Board Member
Ali Can Aksu – TUROYD President
Zeki Açıköz – TAFED President
Ramazan Bingöl – TÜRES President
Zeki Özen – AGYİD President
Tayyar Zaimoğlu – ÇUKTOB President

11.40-12.20 (40 min)

Hotel & Restaurant Investments And Branding Strategies In Destination Marketing

Moderator: Feyzan Ersinan – Gentleman Magazine Editor-in-Chief
Ece Tonbul – Paloma Hotels Chairman of the Board
Uğur Talayhan – Swissotel The Bosphorus General Manager & Accor Turkey Operations Vice President
Cengiz Barut – MASTOB President
İsmet Öztanık – Avantgarde Collection & Lucis Initiative TGA Board of Directors & Executive Board Member
Andrew Steele – Raffles Hotel Istanbul General Manager

12.20-13.00 (40 min)

A New Roadmap For Branding In Antalya Hotels, The Pearl Of Mediterranean Tourism

Moderator: Songül Hatısaru – Milliyet Newspaper Columnist
Korhan Alşan – Nirvana Hotels CEO
Tolga Cömertoğlu – Delphin Hotels Board Member
Mehmet Aygün – Chairman of Titanic Group
Orhan Hallik – IC İbrahim Çeçen Investment Holding Head of Group, Tourism & Services

13.00-13.35 (35 min)

Effects Of Quality Standard Investments’ On Brand Value In Sustainable Businesses

Moderator: Gila Benmayor – Journalist
Hediye Güral – Chairman of the Board of NG Hotels
Sadettin Cesur – Tourism Gastronomy Professional
Mohamad Hadla – SWOT Hospitalty Managing Director
Nathalie Stoyanof – Beyaz Fırın 5th Generation Representative & General Manager
Ahmet Uras – Chairman of The GALLIARD

13.35-13.50 (15 min)

The Impact Of Brand Restaurants On The Destination

Thomas Bühner – *** Michelin, Consultant Chef, Germany

13.50-14.05 (15 min)

Success Story Of Far Eastern Cuisine In Fine-Dining Restaurants

Yoshizumi Nagaya – * Michelin, Nagaya, Germany

14.05-14.45 (40 min)

New Perspectives On Sustainable Projects In The Hospitality Industry

Moderator: Gökmen Sözen – Sözen Group CEO
Mehmet Akdağ – 7Mehmet Restaurant 3rd Generation Representative
Ayşe Çetin – SEKSEN DOKUZ Co-Founder & General Manager
İlker Özcan – Eataly İstanbul General Manager
Yücel Özalp – Topaz Restaurant Founder & General Manager
Orhan Gökçen – Ela Excellence Resort Belek General Manager
Ali Kızıldağ – Calista Luxury Resort General Manager

14.45-15.00 (15 min)

The Place Of Local Restaurants In The Competition With The World Restaurant Market

Joe Barza – Ambassador Of Taste For The Global Gastronomy, Culinary Consultant, Lebanon

15.00-15.15
(15 min)

A Journey From The Iconic Italian Glass Hostaria To Buono Italiano

Cristina Bowerman – * Michelin, Glass Hostaria Restaurant, Italy

15.15-15.35
(20 min)

Branding With Plant Based Nutrition In Turkey

Moderator: Didem Molay Sevin – Unilever Food Solutions Marketing Manager
Yılmaz Tokgöz – Unilever Food Solutions General Manager Turkey, Central Asia
Çiğdem Seferoğlu – Hodan Chef & Owner
Elvan Odabaşı – Formeo Founder & Nutritionist

15.35-16.10
(35 min)

The Rise Of Southeast Anatolian Cuisine

Moderator: Sinan Hamamsarılar – Taste Detective, Food & Travel Professional
Hasan Yeşilyurt – Köşebaşı Restaurant Co-Founder
Cüneyt Asan – Günaydın Meat & Restaurant Group Co-Founder
Tahir Tekin Öztan – Sahan Group Chairman of the Board
Nuri Develi – Develi Board Member
Murat Çelik – Sıralı Kebap Co-Founder

16.10-16.30
(20 min)

Chefs’ Pioneering Initiatives On Branding

Moderator: Gökmen Sözen – Sözen Group CEO
Aylin Yazıcıoğlu – Serenita Bistro Chef
Cenk Debensason – Arkestra Kurucusu & Şefi
Ali Ronay – Ronay’s Deli Chef & Owner

16.30-16.45
(15 min)

Sustainability Of Anatolian Olive Oil & Culinary Culture

Moderator: Faruk Şüyun – Ekonomi Newspaper Journalist
Dr. Pınar Nokay Karabulut – Bunge Marketing & Trade Marketing Leader
Ömür Akkor – Nahita Culinary Consultant

16.45-17.20
(35 min)

Sustainable Restaurant Investments & Branding

Moderator: Oğul Türkkan – Food & Beverage Specialist
Selçuk Gengeç – Cookshop CEO & Board Member
Mahmut Gökkaya – Karma, Azumare & Alma Restoranları Kurucu Ortağı
Salih Ünlü – Başkent Group Chairman of the Board

17.20-17.40
(20 min)

Effects Of Chefs On The Destination

Moderator: Ebru Erberdi – 7 Catering Owner & Columnist
Türev Uludağ – Chef & TV Presenter

17.40-18.10
(30 min)

The Place & Competition Of International Cuisine In The Turkish Gastronomy Market

Moderatör: Gökmen Sözen – Sözen Group CEO
Aslan Saranga – Domino’s Pizza Eurasia, Wagamama and Coffy Founder & Group CEO
Yusuf Saranga – Wagamama Board Member
Bekir Kaya – Çok Çok Group Founder
Maximilian J.W Thomae – Metro Turkey Gastronometro Group Manager

18.10-18.40
(30 min)

Initiatives To Increase F&B Revenues Of Luxury Segment Hotels

Moderatör Ebru Koralı – TURYID Board Member
Pelin Ulusoy – Multi Property General Manager Sheraton & Aloft Bursa
Ufuk Demir – Swissôtel Uludağ Bursa General Manager – ACCOR Turkey F&B Master
Kemal Bayık – Susona Bodrum, LXR Hotels & Resorts General Manager
Barış Gençoğlu – Swissôtel Resort Bodrum Beach General Manager

10.00-10.30
(30 min)

The Effect Of Local Food Presentation On Destination Preference In Hotel & Hotel Menus

Moderator: Haluk Özsevim – Tourism Today Founder
Mustafa Erol – Deputy Chairman of TAFED
Muhammet Banko – Nirvana Cosmopolitan Hotels Executive Chef
Ceyhun Aykan – Bellis Deluxe Hotel Executive Chef
Recai Erdoğan – Sueno Deluxe Hotels Belek Executive Chef
Engin Karabak – The Land of Legends Themepark Culinary Director
Sercan Erdoğan – Calista Luxury Resort Otel Executive Chef
Halil Gökmenoğlu – Limak Lara De Luxe Hotel Executive Chef

10.30-11.00
(30 min)

Brand Hotels’ Food & Beverage Services That Make A Difference

Moderator: Volkan Akı – Corporate TV Founder, Journalist & Writer
Uğur Sezen – Crystal Hotels Food & Beverage Coordinator
Kenan Demirel – Papillon Hotels Resort SPA Food & Beverage Operations Group Director
Özay Akar – Radisson Blu Hotel Şişli, İstanbul Food & Beverage Operations and Kitchen Director
Hikmet Sinan Okuyan – The Ritz-Carlton Istanbul Food & Beverage Director
Eylül Candan – Susona Bodrum, LXR Hotels & Resorts Food & Beverage Manager
Mehmet Gazezoğlu – Six Senses Kaplankaya Food & Beverage Deputy Director
Gürkan Özkan – Mürver Restaurant General Manager

11.00-11.30
(30 min)

The Effect Of Increasing Number Of Non-Chain Local Brands in The Local Market On The Coffee Business

Moderator: Dilek Çapanoğlu – Aqua Florya Co-CEO & Board Member
Mehmet Dinçerler – Gloria Jean’s Coffees Turkey CEO
Ahmet Yanıkoğlu – Caffé Nero Turkey CEO
Sertaç Yalçın – Arabi̇ca Coffee House CEO

11.30-12.00
(30 min)

Restaurant Business & Detail

Moderator: Yeliz Gül Ege – President of Antalya Promotion Foundation
Celal Subaşı – Elmalı Konak Dondurma Founder
Onur Tahincioğlu – Tahincioğlu Board Member
Timuçin Hindioğlu – Akra V General Manager
Zeki Özen – Shakespeare Bistros Chairman of the Board
Hakan Erol – Şekerci Cafer Erol 5th Generation Representative

12.00-12.40
(40 min)

Steps To Be Taken For Turkish Gastronomy To Achieve The Same Standards In World Gastronomy;
Needs To Be Done For Change

Moderator: Defne Tüysüzoğlu – Le Cordon Bleu Turkey Director
Maksut Aşkar – Neolokal Chef & Owner
Cihan Kıpçak – Zula, Batard & The Ordinary Chef & Co-Owner
Mustafa Otar – Executive Chef
Mert Şeran – Consultant Chef

12.40-13.10
(30 min)

The Influence Of Italian Cuisine On Turkish Cuisine

Moderator: Aylin Öney Tan – Milliyet Newspaper Columnist
Claudio Chinali – Eataly İstanbul Executive Chef
Murat Taşdemir – Morini İstanbul Corporate Executive Chef
İsmet Saz – Stefano by İsmet Saz Chef & Owner
Özgür Kılınçlar – Nappo Chef & Owner
Nihat Sancar – Ecole St Pierre Hotel Executive Chef
Faysal Köksal – Renaissance Polat Hotels Purchasing Director

13.10-13.40
(30 min)

Innovative Approaches In Kitchens

Moderator: Zeynep Kakınç – Milliyet Newspaper Columnist
Önder Özcan – Gloria Hotels & Resorts Executive Chef
Ümit Çelikkaya – Rixos Premium Belek Executive Chef
Recep Yüksel – Rixos Sungate Hotel Executive Chef
Sami Kahrıman – Maxx Royal Resorts Executive Chef
Koray Türk – Sheraton Adana Hotel Executive Chef
İlhan Onay – Paloma Hotels Executive Chef
Veli Bayraktar – Elexus Hotel Executive Chef

13.40-14.10
(30 min)

Rising Destination In Gastronomy

Moderator: Emrah İnce – Tekfen Agri Founder General Manager
Zekeriya Yıldırım – Kuum Hotel & SPA Bodrum Executive Chef
Tuna Han Altın – Lujo Hotel Bodrum Executive Chef
Yoldaş Sönmez – Ent Restaurant Kurucusu & Executive Chef
Özcan Duran – Titanic Deluxe Bodrum Executive Chef
İbrahim Sarpkaya – Ramada Resort By Wyndham Bodrum Executive Chef
Varol Nalcı – Kempinski Hotel Barbaros Bay Bodrum Executive Chef

14.10-14.25
(15 min)

Branding In Italian Cuisine

Luigi Taglienti  – * Michelin, IO Luigi Taglienti Chef & Owner, Italy

14.25-14.40
(15 min)

Story Of Pan. Delirio & Materia Project

Javier Cocheteaux T. – Pan.Delirio & Materia Chef & Owner, Spain
Javier Cocheteaux – Pan.Delirio & Materia Chef & Co-Owner, Spain

14.40-15.10
(30 min)

The Effects Of Chefs On Reaching The Right Food In The HORECA Sector

Moderator: Ayfer Yavi – Slow Food Istanbul Rain Pastry Association Founder
Emre İnanır – Tuğra Restaurant Executive Chef
Hakan İnan – Cookshop Bodrum Coordinator
Hazer Amani – Fireroom Chef & Owner
Tolgar Mireli – SIA FARM Chef & Partner
Mevlüt Özkaya – Mürver Restaurant Executive Chef
Rafet İnce – NG Group Gastronomy Director

15.10-15.40
(30 min)

Sustainability Of Standard Quality In Hotel & Restaurant Pastry

Moderator: Reha Tartıcı – Gastronomy & Culinary Culture Writer
Belabid Mohammed el Amine – Swot Hospitality Executive Pastry Chef
Mustafa Arap – Gloria Golf Resort Patisserie Chef
Hayreddin Karslı – Rixos Premium Belek Sous Chef
Ahmet Kır – Voyage Belek Hotel Patisseries Coordinator
Ertan Korkmaz – Cakes & Bakes Chef
Sefer Müstecep – Paloma Hotels Executive Pastry Chef

15.40-16.10
(30 min)

The Future of Menus & The Latest Trends In Restaurant Menus

Moderator: Önder Köse – Concept Manager
Samet Akbaş – Viyana Kahvesi CEO
Duygu Kutluoğlu Kılıç – Fine Dine Founder & CEO
Cenk Akın – Beltur General Manager
Cem Doğan – Divan Restaurants Director

16.10-16.40
(30 min)

Good Product, Good Service

Moderator: Elif Bener – Transmed Marketing Manager
Ünal Sönmez – Miramare Beach Hotel Culinary Coordinator
Orhan Eryılmaz – Susesi Luxury Resort Executive Chef
Hüseyin Yüreğir – Spice Hotel & Spa Executive Culinary Chef
Cevat Yüceer – Ma Biche Kemer By Werde Hotels Executive Chef
Ali Rıza Dölkeleş – Limak Cyprus Deluxe Hotel Executive Chef
Halil Alkan – Kirman Leodikya Resort Executive Chef

16.40-17.10
(30 min)

How Successful Are We In Fish Menus In Turkey’s Restaurant Industry?

Moderator: Reha Arar – Milliyet Newspaper Columnist
Maria Ekmekçioğlu – Author, Restaurant Owner, Okan University Lecturer
Tahsin Fettahoğlu – İskele Balık Founder
Süreyya Üzmez – Trilye Restaurant Founder
Rıza Belenkaya – Midpoint AR&GE Chef
Hüseyin Hummadi – Merit NCTR Hotels Coordinator Chef
Ahmet Kartal – Lord’s Palace Hotel, Spa & Casino Executive Chef
Volkan Bekit – Bay Nihat Restaurant Founder

17.10-17.40
(30 min)

What Does Consultant Mean In The Tourism & Gastronomy Sector?

Moderator: Özge Samancı – Özyeğin University Head of Gastronomy & Culinary Arts Department
Cihan Çetinkaya – C2Serve Founder
Mehmet Gök – Bocuse d’Or Turkey President
Tolga Atalay – Solid Consulting Group General Manager
Eyüp Kemal Sevinç – EKS Culinary Academy Chef & Owner

17.40-18.10
(30 min)

How Much Support Is Provided To Local Producers In The Gastronomy Sector?

Moderator: Gönül Gültekin – Divan Marketing & Corporate Relations Director
Umut Karakuş – Muutto Chef & Owner
Tuncay Gülcü – Chayote Kaş Chef & Owner
Damla Uğurtaş – Çiy Restaurant Chef & Owner
Baykaner Gönen – Akra Hotel Antalya Executive Chef
Serkan Aksoy – Nicole Restaurant Executive Chef
Özgür Aktaş – Hillside Beach Club Executive Chef

18.10-18.40
(30 min)

Different Approaches For Turkish Customer’s Adaptation To Far East Foods & Products

Moderator: Sermet Severöz – TAV-OS Communications and Media Relations Consultant & Luxury Travel and Lifestyle Columnist
Korhan Gülsoy – Inari Omakase Culinary Director
Emrah Orak – Zuma Executive Chef
Murat Dağlıoğlu – Kaya Palazzo Resort Executive Chef
Şenol Demirtaş – Big Chefs Executive Chef
Barlas Günebak – Roku Sushi & Omakase Chef & Owner
Nilay Lale – Khai Hotel Executive Chef

18.40-19.10
(30 min)

Standard Quality Success Of International Hotel Chains

Moderator: Adem Arman – Akdeniz University Head of Gastronomy & Culinary Arts Department
Selami Güleryüz – The Ritz Carlton Istanbul Executive Chef
Görkem Özkan – Four Seasons Hotel Bosphorus Executive Chef
Mehmet Soykan – Cluster Executive Chef Accor Leased Hotels Türkiye
Ziya Çıkrıkçı – Conrad Istanbul Bosphorus Executive Chef
Savaş Özkılıç – Hilton Istanbul Bosphorus Head Chef
Yener Özden – Sheraton Istanbul Levent Executive Chef
Soner Kesgin – Swissôtel The Bosphorus Istanbul Executive Chef