Born in Ankara and grew up in Antalya. He had his gastronomical education at Akdeniz University in Antalya, Turkey. After university he continued his gastronomical education at Institute Paul Bocuse in Lyon, France, where he learned traditional French cooking. While in France he started to dream about competing and representing his country in the world’s most prestigious cooking competition, Bocuse d’Or. He became a sushi chef in 2008, after 6 years of training under famous sensei Kaison Doungchan
He has won several prices for his cooking, like gold medal in Bocuse d’Or Turkey in 2015 and 2017, represented Turkey in the European Bocuse d’Or finals in Budapest (2016) and Torino (2018). He is the only one who has won the Bocuse d’Or Turkey twice.
He is working with a passion and devotion to his craft, seeking out, and using the best seasonal products to create fabulous dishes. Together with his team, they work together to create beautiful dishes, pushing boundaries and exploring with techniques and flavors in search for perfection.
