Curvea serves the wine and distilled spirits producers in Turkey. We represent the oenological and distilled spirits product range of Lallemand and also provide technical consultancy.

When I joined ORBA in 2007 my main focus was to support Simbiyotek Biological Products Inc. (merged with ORBA since 2018) in its sales efforts. I spent 3 years in the agriculture, animal husbandry and pet animals fields selling microbial and plant based fertilizers, silage inoculants, probiotics and prebiotics. This position required me to manage directly key accounts as well as a network of agricultural products (pesticides etc.) resellers that sold our microbial fertilizers. I also oversaw a network of veterinary clinics selling our gut-flora regulators (prebiotics, probiotics, lactic acid bacteria) and race horse stables that used these products.From 2010 onward my focus became maintaining and developing ORBA's business of enzyme solutions for the food industry. Baking & confectionery (biscuits, crackers, wafers, candies) and brewing being my two main focus areas, I oversaw key accounts in the domestic and export markets (mainly in Eastern Europe, Middle East, North Africa). In some countries I developed domestic representations.Both industries, baking and brewing, required periodic technical/sales visits to customers as well as setting up technical collaborations for process/recipe/product improvement and development projects. I remained in this role of technical sales and business development until mid-2021. As a shareholder of ORBA I also acted with other partners in the general management of the company in the widest sense.

I oversaw, as part of a three person F&B management team of the hotel, the à la carte restaurant serving breakfast, lunch, brunch on Sundays, high tea and dinner with a capacity of 150 pax. The fine dining restaurant named Silks served french cuisine using New England ingredients and boasted a wine list of 2000+ wines from all around the world. This wine lovers destination had several wine caves accommodating an impressive 100k bottles that also included collectors items starting from the 1940's. As a wine & dine destination the restaurant menu changed seasonally to reflect the tastes and colors of each season. The monthly organized wine dinners were a major highlight attracting some of the most well-known and respected wineries of the new and old world. These wine dinners and especially their preparation were a wonderful learning experience on wine and food pairing.My role as one of the F&B Managers was to run the daily operations of the restaurant, manage staff, prepare the weekly employee schedule, brief employees daily on the details of guests, the daily menu and wine selections, close the shifts, prepare monthly payroll, prepare the weekly, monthly and yearly forecast for the restaurant. Running and organizing business banquets was also among my duties.