As a Sales and Marketing Executive at Felece, I am contributing to the company's growth and brand presence through strategic marketing initiatives.

To renew my skills and always pursue for better recipes I took this role in Soho House. As an Assistant Pastry Chef at Soho, I played an executive role with the head pastry chef, assisted in all aspects of pastry production.,

After my previous experience, I built yet another pastry section in this small yet very busy and loved Italian restaurant in Kadıköy. Although most of my recipes I put on the menu were Italian, there was also some French influences upon request.

After our Pastry decided to leave for his desire to chase another role, I was the best fit for the role. And now both bakery and pastry sections were under my charge. I was also responsible for the pizza section for the lunch service.

After a year of experiences from my internships, this was finally in my first full time role. I was selected for the Baker role in the restaurant called "Da Vittorio" in Mövenpick the Bosphorus Hotel in Istanbul.Thanks to the lessons from Italy, our chef Vittorio Sindoni let me construct the bakery section in this restaurant from scratch. And throughout my work experience in this restaurant all the customers adored our lovely grissinis, foccacias, ciabattas, crackers and other floury… Show more After a year of experiences from my internships, this was finally in my first full time role. I was selected for the Baker role in the restaurant called "Da Vittorio" in Mövenpick the Bosphorus Hotel in Istanbul.Thanks to the lessons from Italy, our chef Vittorio Sindoni let me construct the bakery section in this restaurant from scratch. And throughout my work experience in this restaurant all the customers adored our lovely grissinis, foccacias, ciabattas, crackers and other floury products.-Built bakery section from scratch -Made sustainable growth in the section-Kept the bar at perfection-Consistent items at all times Show less

Guy Savoy was selected as the Best Restaurant in the World by La Liste during my internship there. Even though we were serving under strict rules of Covid-19, the restaurant was always full during lunch and dinner times. Our chef de cuisine Guy Savoy was always in the restaurant, guiding us to learn the classical French cuisine. Although being highly benefical for my career, sadly this internship didn't last until the end due to the second wave of Covid in France.-Brought my… Show more Guy Savoy was selected as the Best Restaurant in the World by La Liste during my internship there. Even though we were serving under strict rules of Covid-19, the restaurant was always full during lunch and dinner times. Our chef de cuisine Guy Savoy was always in the restaurant, guiding us to learn the classical French cuisine. Although being highly benefical for my career, sadly this internship didn't last until the end due to the second wave of Covid in France.-Brought my perfectionism from Italy to the heart of France.-Learnt the traditional French cuisine-Taught some Turkish cuisine in the restaurant on staff brunches for fridays Show less

Osteria Francescana was selected as the best restaurant in the world by San Pellegrino's 50 Best Restaurants in the World while I was working in the restaurant. Therefore the standarts were at the top level and I learnt to adapt to it. I mostly worked at the bakery section and I provided more than 150KG of bread each week for Osteria Francescana and other Massimo owned restaurants in Modena, such as Franceschetta 58, Casa Maria Luigia etc.-Learned what perfection means and why we had to… Show more Osteria Francescana was selected as the best restaurant in the world by San Pellegrino's 50 Best Restaurants in the World while I was working in the restaurant. Therefore the standarts were at the top level and I learnt to adapt to it. I mostly worked at the bakery section and I provided more than 150KG of bread each week for Osteria Francescana and other Massimo owned restaurants in Modena, such as Franceschetta 58, Casa Maria Luigia etc.-Learned what perfection means and why we had to get there every single workday-Cooked for Dua Lipa-Took the mother yeast from 2 years old to being 2 years and 4 months old, fed it almost every day.-Experienced traditional and innovative baking techniques-Engaged in daily tasks such as ingredient preparation, dough fermentation monitoring, and ovenmanagement to maintain consistency in product quality.-Participated in all aspects of the baking process, including mixing, shaping, proofing, and baking various doughs and pastry items. Show less

During it's time, Mövenpick was the best hotel in the 4th Levent district. Under of the best Italian chef in Istanbul, Giovanni Teracciano, I went through a comprehensive training. I gained insights and experiences to start my career journey.-Gained hands-on experience in various pastry techniques, such as dough preparation, icing, and decoration.-Assisted pastry chefs in daily kitchen operations, including preparation, baking, and presentation of pastriesand… Show more During it's time, Mövenpick was the best hotel in the 4th Levent district. Under of the best Italian chef in Istanbul, Giovanni Teracciano, I went through a comprehensive training. I gained insights and experiences to start my career journey.-Gained hands-on experience in various pastry techniques, such as dough preparation, icing, and decoration.-Assisted pastry chefs in daily kitchen operations, including preparation, baking, and presentation of pastriesand desserts.-Supported the organization and execution of pastry-related events, such as afternoon teas and dessert buffets. Show less