With over 25 years of professional culinary experience, I am a private chef and culinary consultant based in Lisbon, Portugal.

I was born in Hatay, one of Turkey's oldest cities, known in ancient times as Antiochia. Located on the eastern Mediterranean coast near the Syrian border, this remarkable region has been a crossroads of civilizations, cultures, and the ancient spice routes connecting the Levant with the Mediterranean and the Aegean. My culinary philosophy is deeply rooted in this rich heritage.

I was born in a district called Defne. Bay leaves, bay berries, and bay oil are more than ingredients to me they are the aromas of my childhood and a signature of my cuisine.

I learned to cook beside my grandmother's wood fired stove. Potatoes slowly cooked in olive oil with whole garlic, freshly picked vegetables from the garden, and farm eggs taught me that true flavor comes from simplicity and respect for nature.

The centuries old olive trees of Hatay, its exceptional extra virgin olive oil, and the wild herbs growing in the mountains such as wild thyme, za'atar, sage, lavender, and other native Mediterranean herbs continue to inspire every dish I create.

For me, every plate tells the story of Hatay's ancient heritage, the spices of the Levant, and the spirit of the Mediterranean.