III. International Tourism Gastronomy Investments & Hospitality Summit,
FSUMMIT NEST Congress & Conference Center,
Antalya PROGRAM
March 20, 2023 Monday & March 21, 2023 Tuesday
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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
Sn. Gökmen Sözen
Sözen Group CEO
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
Sn. Ali Bahar
ATSO President
Sn. Muhittin Böcek
Mayor of Antalya Metropolitan Municipality
Mr. Sururi Çorabatır – TÜROFED Baskanı
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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
Moderator: Vedat Başaran
Turkish Cuisine Researcher
Sururi Çorabatır
TÜROFED President
Melih Şahinöz
ETÜDER President
Kaan Kaşif Kavaloğlu
AKTOB President
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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
Moderator: Osman Ayık
Antalya Metropolitan Municipality Tourism Advisor
Zeki Açıköz
TAFED President
Ramazan Bingöl
TÜRES President
Zeki Özen
AGYİD President
Tayyar Zaimoğlu
ÇUKTOB President
Doç. Dr. Mehmet Bahar
POYD Board Member
Ali Can Aksu
TUROYD President
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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
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
Vice President of Avantgarde Collection & Lucis Initiative TGA Board of Directors & Executive Board Member
Andrew Steele
Raffles Hotel Istanbul General Manager
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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
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
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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
Moderator: Gila Benmayor
Journalist
Hediye Güral
Chairman of the Board of NG Hotels
Sadettin Cesur
Tourism Gastronomy Professional
Nathalie Stoyanof
Beyaz Fırın 5th Generation Representative & General Manager
Ahmet Uras
Chairman of The GALLIARD
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The Impact Of Brand Restaurants On The Destination
Thomas Bühner – *** Michelin, Consultant Chef, Germany
Thomas Bühner
*** Michelin, Consultant Chef, Germany
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Success Story Of Far Eastern Cuisine In Fine-Dining Restaurants
Yoshizumi Nagaya – * Michelin, Nagaya, Germany
Yoshizumi Nagaya
* Michelin, Nagaya, Germany
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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
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
Ali Kızıldağ
Calista Luxury Resort General Manager
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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
Joe Barza
Ambassador Of Taste For The Global Gastronomy, Culinary Consultant, Lebanon
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A Journey From The Iconic Italian Glass Hostaria To Buono Italiano
Cristina Bowerman – * Michelin, Glass Hostaria Restaurant, Italy
Cristina Bowerman
* Michelin, Glass Hostaria Restaurant, Italy
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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
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
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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
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
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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
Moderator: Gökmen Sözen
Sözen Group CEO
Aylin Yazıcıoğlu
Serenita Bistro Chef
Cenk Debensason
Arkestra Kurucusu & Şefi
Ali Ronay
Ronay’s Deli Chef & Owner
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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
Moderator: Faruk Şüyun
Ekonomi Newspaper Journalist
Ömür Akkor
Nahita Culinary Consultant
Dr. Pınar Nokay Karabulut
Bunge Marketing & Trade Marketing Leader
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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
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
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Effects Of Chefs On The Destination
Moderator: Ebru Erberdi – 7 Catering Owner & Columnist
Türev Uludağ – Chef & TV Presenter
Moderator: Ebru Erberdi
7 Catering Owner & Columnist
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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
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
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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
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
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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
Moderator: Haluk Özsevim
Tourism Today Founder
Mustafa Erol
Deputy Chairman of TAFED
Muhammet Banko
Nirvana Cosmopolitan Hotels Executive Chef
Recai Erdoğan
Sueno Deluxe Hotels Belek Executive Chef
Ceyhun Aykan
Bellis Deluxe Hotel 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
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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
Moderator: Volkan Akı
Corporate TV Founder, Journalist & Writer
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
Uğur Sezen
Crystal Hotels Food & Beverage Coordinator
Gürkan Özkan
Mürver Restaurant General Manager
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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
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
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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
Moderator: Yeliz Gül Ege
President of Antalya Promotion Foundation
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
Celal Subaşı
Elmalı Konak Dondurma Founder
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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
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
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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
Moderator: Aylin Öney Tan
Milliyet Newspaper Columnist
Claudio Chinali
Eataly İstanbul Executive Chef
İsmet Saz
Stefano by İsmet Saz Chef & Owner
Özgür Kılınçlar
Nappo Chef & Owner
Faysal Köksal
Renaissance Polat Hotels Purchasing Director
Murat Taşdemir
Morini İstanbul Corporate Executive Chef
Nihat Sancar
Ecole St Pierre Hotel Executive Chef
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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
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
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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
Emrah İnce
Tekfen Agri Founder General Manager
Zekeriya Yıldırım
Kuum Hotel & SPA Bodrum Executive Chef
Yoldaş Sönmez
Ent Restaurant Kurucusu & Executive Chef
Varol Nalcı
Kempinski Hotel Barbaros Bay Bodrum Executive Chef
Tuna Han Altın
Lujo Hotel Bodrum Executive Chef
Özcan Duran
Titanic Deluxe Bodrum Executive Chef
İbrahim Sarpkaya
Ramada Resort By Wyndham Bodrum Executive Chef
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Branding In Italian Cuisine
Luigi Taglienti – * Michelin, IO Luigi Taglienti Chef & Owner, Italy
Luigi Taglienti
* Michelin, IO Luigi Taglienti Chef & Owner, Italy
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Story Of Pan. Delirio & Materia Project
Javier Cocheteaux T. – Pan.Delirio & Materia Chef & Owner, Spain
Javier Cocheteaux – Pan.Delirio & Materia Chef & Co-Owner, Spain
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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
Moderator: Ayfer Yavi
Slow Food Istanbul Rain Pastry Association Founder
Emre İnanır
Tuğra Restaurant Executive Chef
Hazer Amani
Fireroom Chef & Owner
Tolgar Mireli
SIA FARM Chef & Partner
Mevlüt Özkaya
Mürver Restaurant Executive Chef
Rafet İnce
NG Group Gastronomy Director
Hakan İnan
Cookshop Bodrum Coordinator
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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
Moderator: Reha Tartıcı
Gastronomy & Culinary Culture Writer
Ahmet Kır
Voyage Belek Hotel Patisseries Coordinator
Hayreddin Karslı
Rixos Premium Belek Sous Chef
Sefer Müstecep
Paloma Hotels Executive Pastry Chef
Belabid Mohammed el Amine
Swot Hospitality Executive Pastry Chef
Mustafa Arap
Gloria Golf Resort Patisserie Chef
Ertan Korkmaz
Cakes & Bakes Chef
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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
Moderator: Önder Köse
Concept Manager
Duygu Kutluoğlu Kılıç
Fine Dine Founder & CEO
Cenk Akın
Beltur General Manager
Cem Doğan
Divan Restaurants Director
Samet Akbaş
Viyana Kahvesi CEO
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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
Elif Bener
Transmed Marketing Manager
Orhan Eryılmaz
Susesi Luxury Resort Executive Chef
Ali Rıza Dölkeleş
Limak Cyprus Deluxe Hotel Executive Chef
Ünal Sönmez
Miramare Beach Hotel Culinary Coordinator
Hüseyin Yüreğir
Spice Hotel & Spa Executive Culinary Chef
Cevat Yüceer
Ma Biche Kemer By Werde Hotels Executive Chef
Halil Alkan
Kirman Leodikya Resort Executive Chef
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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
Moderator: Reha Arar
Milliyet Newspaper Columnist
Süreyya Üzmez
Trilye Restaurant Founder
Rıza Belenkaya
Midpoint AR&GE Chef
Volkan Bekit
Bay Nihat Restaurant Founder
Maria Ekmekçioğlu
Author, Restaurant Owner, Okan University Lecturer
Tahsin Fettahoğlu
İskele Balık Founder
Hüseyin Hummadi
Merit NCTR Hotels Coordinator Chef
Ahmet Kartal
Lord’s Palace Hotel, Spa & Casino Executive Chef
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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
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
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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
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
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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
Moderator: Sermet Severöz
TAV-OS Communications and Media Relations Consultant & Luxury Travel and Lifestyle Columnist
Emrah Orak
Zuma Executive Chef
Barlas Günebak
Roku Sushi & Omakase Chef & Owner
Nilay Lale
Khai Hotel Executive Chef
Korhan Gülsoy
Inari Omakase Culinary Director
Murat Dağlıoğlu
Kaya Palazzo Resort Executive Chef
Şenol Demirtaş
Big Chefs Executive Chef
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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
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
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