Sezer Deniz work email
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Sezer Deniz personal email
I have been working in the culinary industry for 19 years. I started out my culinary career in upscale five star hotels in Turkey. My experience there motivated me to go to culinary arts school. After I graduated, I continued working in hotels in positions such as Demi Chef and Chef de Partie for years. In this period I also studied under Jean Paul Naquin at Mardan Palace, who remains as a Chef Instructor at Institute Paul Bocuse at Lyon/France. Then I had a chance to move to USA, and i got hired by San Destin Golf & Beach resort.In America, I continued my career in Massachusetts, Ilinois and Florida. After gaining experience in the United States, I wanted get more knowledge about different cuisines, so I joined Le Cordon Bleu Culinary Arts Diploma Program and i graduated as a Valedictorian from LCB Miami, FL. After I graduate from LCB, I got hired by Alinea Restaurant in Chicago, IL which holding three Michelin Stars since 2011. Being responsible for a station in a three Michelin Star restaurant gave me a better understanding of the profession, and aided in my technical skill development. After Alinea i moved back to Florida and worked for St Regis Bal Harbour. On 2018 January, I moved back to Turkey and worked as a Head Chef at the JW Marriott Ankara.Currently working as an Executive Chef at The Kimpton EPIC Hotel & Restaurant in Miami,FLI have experience in many culinary positions with a diverse variety of people. I am therefore comfortable working as a culinary leader in a collaborative environment. My ample experience in high class hotels and restaurants has prepared me to showcase my skills in a luxury restaurant environment.I am a well-rounded, open minded, highly detailed individual and consider my career as the utmost priority in life. I also believe in continuous learning and training to be able to keep up with changing industry demands.
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Director Of CulinaryHighgateDallas, Tx, Us
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Executive ChefIhg Hotels & Resorts Mar 2022 - PresentWindsor, Berkshire, GbKimpton EPIC Hotel & Restaurant, 411 guestrooms and suites surround you with an elegantly minimal, organic vibe inspired by the sea.- Overseeing all the operation related to the kitchen which includes menu creation, management of kitchen staff, ordering and purchasing of inventory and plating design.- Hiring BOH and managing 36 cooks 8 dishwashers, purchasing of all equipment, creating all menus and recipes. Plan and organize all training activities, controlling costs, menu engineering and development, maintain and control the food & safety.- Controlling costs, and maintaining under %26. In 2022 FC %25.9, 2023 FC %23.3- EOS from %50 prior year (2021) to finish 2022 with %89 and 2023 %100. -
Executive ChefThe H Feb 2020 - Mar 2022www.thehorlando.com
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Project ChefChefs&Jars Feb 2019 - Jul 2020Ankara, Çankaya, Tr -
Head ChefMarriott International Feb 2019 - Feb 2020Bethesda, Md, UsJW Marriott Five Star Hotel located in the heart of Ankara with 413 Elegantly Designed Hotel Rooms & Deluxe SuitesFires & Flavors main restaurant ( Breakfast Buffet ,Business Lunch Buffets , Theme Dinner Buffets, Sunday brunches and A La Carte) , 24 hours Room Service ,JW Marriott Steakhouse serving Quality& Aged Beef, Executive Lounge , Pool Restaurant & Cool Bar , Lobby Bar and Snacks , Sky Vue Lounge Bar and Terrace , Spa Karma Cafe , Banquet and Catering Operation up to 2750 guest .(Mainly Government, Embassy and Ministry Events)Regular Michelin Star Kitchen Events with Guest Chefs.Chaine De Rotisseurs Events.Kitchen Staff 54 Chefs and 24 Stewards· Overseeing all the operation related to the kitchen which includes menu creation, management of kitchen staff, ordering and purchasing of inventory and plating design.· Hiring, purchasing of all equipment, creating all menus and recipes. Plan and organize all training activities, controlling costs, menu engineering and development, maintain and control the food, safety system working closely with Hygiene Manager. -
Executive Sous ChefMarriott International Jan 2018 - Feb 2019Bethesda, Md, Us
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Chef De TournantMarriott International May 2017 - Jan 2018Bethesda, Md, Us
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Chef De Cuisine (Pre Opening)Marriott International May 2016 - May 2017Bethesda, Md, UsSt Regis Bal Harbour, AAA Five Diamond AwardNamed #1 "Best Hotels in Florida" and #1 "Best Hotels in Miami Beach" by U.S. News & World Report Forbes Five Star Award227 guest rooms/ suites-Responsible for overall management of kitchen. Supervise staff, creating menus and new recipes with the assistance of the restaurant manager. Make purchases of raw food items. Train apprentices and maintain sanitary and hygienic environment for the preparation of food.
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Private ChefAdriana Lima Nov 2017 - Dec 2017
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Executive Sous Chef (Task Force)W Hotels Oct 2017 - Nov 2017TASK FORCE• Did task force while working at St Regis to help Executive Chef at the W Miami because of the same ownership with St Regis Bal Harbour & W Miami• Improving and creating new menus, including IRD, restaurant, banquet, bar etc.• Supporting the Executive chef on Food cost and labor cost and reach the month end and year-end goal.• Supporting the team, giving them training on the new menus as well as cleanliness• Writing the menu books, recipes, matrix for all new menus as well as tastings. -
Executive ChefJuniper On The Water Jun 2015 - May 2016Hallandale Beach, Florida, UsConducted hiring and firing of FOH and BOH employees, as well as payroll reporting.• Created menus for offsite/onsite catering.• Prepared and executed private dinners/events while running dinner service• Managed a staff of 25 – 30 employees• Created and executed seasonal menus for brunch, lunch, and dinner• Ordering/purchasing as well as maintaining a food cost of 29.5%• Creating of dishes and recipes for all menu.www.juniperonthewater.comJuniper On The Water is located on the beautiful intracoastal and offers a seafood driven New American- Mediterranean menu sure to please the palate, with a warm and welcoming ambience that will not disappoint. Whether you are looking for a night of romance on the water, a casual meeting with friends, or a venue for special events, Juniper On The Water aims to please... -
Chef De PartieAlinea Restaurant Llc Jan 2015 - Jun 2015•AAA Five Diamond award since 2007, Three Stars Michelin since 2011, best restaurant in the World since 2011 (by Elite Traveler), 9th place in the 50 Best Restaurants in World (by San Pellegrino 2014), Top Chicago Restaurants ever #1 in 2010.•Applied innovative molecular gastronomy techniques in one of the best restaurant of North America•Colloborated on a new culinary concept and tradition of food presentation with guest interaction•Cross-trained and independantly managed preparations while training new staff•Responsible for the daily receiving and inventory management •Proficient in the application of food science and using chemicals such as gelling agents.
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Chef De PartieJuvia Miami Beach Jul 2014 - Jan 2015Miami Beach, Fl, Us• Oversee the preparation, cooking, and presentation of meals in a restaurant• Able to work any station on the line if required as well as Prep and Expo stations.• Execute recipes needed for each station and clean or breakdown any station.• Assist with inventory receiving when needed. -
Chef De Partie / Sous ChefBarcelona Wine Bar & Restaurant Sep 2012 - Jul 2014UsStrong kitchen and leadership skills with a proven ability to coach staff Ability to handle multiple tasks and prioritize work load in a deadline-driven, demanding environment Responsibilities will include:Assisting in the maintaining costs Planning or participating in the planning of menus and utilization of food surpluses; Working with Executive Chef on menus, analyzing recipes, food cost, and labor Supervising workers to ensure compliance with occupational, health, and safety standards, enforcing and maintaining these standards. -
Chef De PartieSandestin Golf And Beach Resort Mar 2012 - Sep 2012Miramar Beach, Florida, Us• Worked for two diffent outlets of Sandestin Hotel. Which are Burnt Pine Golf Club and Beach Club for private members. • Able to work all the stations at two diffent outlets as a line cook, prep cook and Expo• Assist with the inventory receiving and order daily produce. -
Chef De PartieRixos Hotels Apr 2010 - Jan 2012Amsterdam, Noord-Holland, Nl• Worked main kitchen as a saucier, included main dishes, sauces , garnishes, soups and etc. for the hotel main buffet.• Worked one of the A la Carte Italian Restaurant at hotel.• Independently prepared and managed stations during lunch and dinner services • Responsible for the daily receiving and inventory management.• Proficient in the application of food science and using chemicals such as gelling agents -
Line CookMardan Palace May 2009 - Apr 2010-Worked at one of the A la Carte outlets Russian cuisine called Arbat.-Prepared contemporary dishes in World’s Leading Luxury Resort of 2009 and 2010 by Travel Awards.-Cross-trained and assisted in the Grand Opening of the hotel and the satellite restaurants. -
Demi Chef De PartieCalista Luxury Resort Mar 2008 - May 2009Belek, Antalya, Tr -
Commis De CuisineRixos Hotels Apr 2006 - Mar 2008Amsterdam, Noord-Holland, Nl
Sezer Deniz Skills
Sezer Deniz Education Details
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Le Cordon Bleu College Of Culinary Arts-MiamiCulinary Arts/Chef Training -
Akdeniz UniversityCulinary Arts/Chef Training
Frequently Asked Questions about Sezer Deniz
What company does Sezer Deniz work for?
Sezer Deniz works for Highgate
What is Sezer Deniz's role at the current company?
Sezer Deniz's current role is Director of Culinary.
What is Sezer Deniz's email address?
Sezer Deniz's email address is se****@****els.com
What schools did Sezer Deniz attend?
Sezer Deniz attended Le Cordon Bleu College Of Culinary Arts-Miami, Akdeniz University.
What are some of Sezer Deniz's interests?
Sezer Deniz has interest in Social Services, Children, Table Tennis, Civil Rights And Social Action, Soccer, Education, Environment, Chess, Science And Technology, Disaster And Humanitarian Relief.
What skills is Sezer Deniz known for?
Sezer Deniz has skills like Culinary Skills, Menu Development, Restaurants, Cuisine, Fine Dining, Food And Beverage, Food, Recipes, Hospitality Management, Cooking, Restaurant Management, Hotels.
Who are Sezer Deniz's colleagues?
Sezer Deniz's colleagues are Xavier Najar, Pebbles Nugent, Ctp, Keith Shopnick, German Fernandez, Ivan Garrido, Carol (Yun) Lim, Reina Sanchez.
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