Mr. Kutsi Akili was born in 1965 in Istanbul. He graduated from the Kabataş High School and Mimar Sinan University, Faculty of Architecture. He served as a researcher and screenwriter for TV series and documentaries. He has more than 30 scenarios and 6 books that have been successfully actualized. He developed the tradition of “good food” which was from the family by strengthening it in the theoretical field. He started to work as a private cook by using Ottoman recipes. He continues his works on Twitter (@kuzubudu) and his website (kuzubudu.com) to tell the damage of “modernization” and “adaptation” on our food culture.
Mr. Cenk Girginol started his career at Unilever and after serving as regional sales and organization manager, he entered the coffee industry in 2003 with Egro Coffee Systems. He has worked at Turkey branches of Caffe Vergnano in Italy and Italian Lavazza as manager and General Coordinator. In 2016, he published Turkey’s first coffee-bio book named “Coffee – from the earth to the cup”. In 2017, he was awarded the Best Book Award Coffee Turkey by Gourmand World Cookbook Awards. He has represented Turkey as a Finalist in the Best in the World Championships in May and on 27 May 2017, has won the “Best in the World 2017” prize. In 2018, he was considered worthy to “BK Interior Design – 2018 Best Book Interior Design” award by the Independent Press Awards recognized as one of the most prestigious book awards in the United States of America.
Mr. Zeki Kara who is the Vice President of TAFED (Turkey Cooks Federation), has a 26 year-professionality engages in the culinary profession. He is an expert on Turkish, Ottoman and international cuisine and has represented Turkey many times abroad. He has worked in many hotels and restaurants in clubs such as Kemer Golf & Country Club and Çırağan Kempinski. Zeki Kara, who has made cooking programs on various TV channels, started working at BTA Catering in 2010 and worked as Executive Head Chef for nearly 10 years. In 2019, he established Chef Museum Atelier, where he organized various pieces of training, workshops, cooking programs and international events in the field of gastronomy.
Dr. Esra Mankan is the head of the Department of Gastronomy at Bahçeşehir University, where she teaches nutrition, food management, food hygiene, nutrition anthropology and international gastronomy. Nutritional habits and purchasing behaviors in different segments of society (youth, women, etc.) form the basis of her academic studies. Her researches include new trends in gastronomy and she participates in many national and international congresses and symposiums. She plans innovative work in the field of gastronomy at the newly opened BAU Culinary Arts Center. She works to harmonize her personal knowledge with the experiences of Bahçeşehir University to adapt the academy to the wishes of private kitchens, chefs and all the members of the process.
Dr. Mehtap Yücel Güngör started her Tourism education in Malatya Anatolian Hotel and Tourism Vocational High School and continued in Gazi University. She completed her PhD in Tourism Management at Adnan Menderes University in 2018, after completing her master’s degree in Tourism Management Education at Gazi University. She worked in the culinary and service departments at various hotels and restaurants in the hospitality industry. She started her teaching career in 2008 as a cookery trainer and continued as a Lecturer at Gazi Osmanpaşa University and Adnan Menderes University. He is currently working as Assistant Professor in Anadolu University, Department of Gastronomy and Culinary Arts.