He defines food as a powerful tool that connects people, culture, and the land. He began his professional culinary career in London and later deepened his experience across a wide geography extending from Istanbul to Şanlıurfa. The discipline of working with local producers and seasonality, which he developed at Havrani, has been combined with his education in business management and culinary arts.
In his educational approach, he places sustainability, zero-waste kitchen principles, and regenerative cuisine practices at the center of learning. By embracing the values of the Slow Food movement throughout the journey from farm to table, he guides aspiring chefs toward becoming responsible and creative culinary professionals.
He aims to instill an Agriculinary vision — the integration of agriculture and culinary arts — in future chefs.
At Kapurcuk Academy, he leads an educational philosophy that carries tradition into the future by blending the richness of Anatolian heritage with contemporary culinary techniques.