Private Chef Fulden Kargı

I'm a private chef with a deep passion for crafting meaningful dining experiences that nourish not only the body, but also the mind and soul. Trained in world cuisines, Ayurvedic principles, and functional nutrition, I specialize in creating vibrant, health-forward menus tailored to diverse dietary needs—from plant-based and gluten-free to gourmet wellness and fine dining.

With years of experience as a yacht chef and event caterer across Europe, I bring an intuitive, detail-oriented approach to every meal I prepare. My culinary style blends seasonal ingredients, global techniques, and artistic presentation to create memorable, soul-satisfying feasts—whether for an intimate dinner, a special celebration, or a unique workshop.

Based in Barcelona, I now offer curated private chef services, immersive cooking classes, and wellness-focused catering that celebrate both flavor and well-being.

Let’s turn your table into an unforgettable experience.

For me, cooking is...

For me, cooking is a form of art, healing, and connection—a way to tell stories, honor nature, and nourish both the body and the soul.

I learned to cook at...

Trained in culinary school, I craft my own recipes blending technique, creativity, and wellness for mindful, flavorful experiences.

A cooking secret...

cooking with conciousness and getting inspire from nature.

My menus

Refined Turkish Breakfast – Modern Mezze Style

STARTER

All inclusive

Refined Turkish Breakfast – Modern Mezze Style

Smoked Çeçil cheese with pistachio dust

Mini tulum cheese “truffles” with a walnut–dried fig center

Trio of marinated olives: orange zest, chili–garlic, and rosemary–lemon

FIRST COURSE

All inclusive

Mini grilled eggplant & zucchini stacks

Goat cheese–stuffed baby pepper with olive tapenade

Crispy spiral sigara börek skewer glazed with honey & nigella

MAIN COURSE

All inclusive

Mini Copper Pan Menemen Tartlet: Tomato & pepper egg mix in savory crust

Pastırma Quail Egg Toast Point: Aromatic pastırma topped with a quail egg, Aleppo pepper butter & herbs

Seasonal Veggie Plate with Herb Labneh Dip

Artisan simit crisps, Mini warm bazlama, Homemade spelt–flour bread

DESSERT

All inclusive

Sweet Touch – Yogurt & Rose Grape Compote

Modern Rakı Dining Experience

STARTER

All inclusive

Olive Trio & Purslane Tarator with Lemon A trio of marinated olives — orange peel–infused green, sumac black, and sage–scented — served with a spoonful of creamy lemony purslane yogurt dip. Cooling, aromatic, and perfect to awaken the palate

Mini Bowl Basil-Octopus Hummus Classic silky hummus enriched with octopus chunks, drizzled with basil oil and topped with roasted chickpeas and smoked paprika. A smooth yet protein-rich bite that pairs harmoniously with rakı

Mezze Course Grilled Zucchini–Walnut Haydari with Sumac Chickpea Crumble Char-grilled zucchini served over herby yogurt dip, topped with a crispy parmesan-sumac chickpea brittle. Fresh, textural, and lightly spiced — a modern twist on Turkish classics

FIRST COURSE

All inclusive

Shot Bowl Sea Beans with Grilled Sea Bass & Pomegranate Dressing Tender samphire (sea beans) tossed in extra virgin olive oil and tangy pomegranate molasses, topped with a warm grilled sea bass slice

Hot Starter Crispy Eggplant–Ricotta Börek with Tomato–Anise Salsa Golden phyllo pastry filled with a smoked eggplant and ricotta blend, served with a fresh tomato salsa infused with anise and thyme

MAIN COURSE

All inclusive

Bonus: Rakı Table Touches Mini cubes of white cheese with Artichoke hearts marinated in tarragon–infused olive oil Oven-roasted potatoes with lemon zest, cumin & yogurt dip A refreshing mini green salad of fennel, dill, and arugula

DESSERT

All inclusive

Dessert Cinnamon–Quince Mousse with Grape Molasses Foam Slow-roasted quince turned into a smooth mousse, topped with pomegranate seeds and a light pekmez (grape molasses) foam. Light, digestively soothing, and gently sweet — a refined finale

Spanish–Mediterranean Fine Dining Experience

STARTER

Choose 2 dishes

Beetroot & Orange Tartar with Goat Cheese Foam-Smoked beet tartar layered with fresh orange segments, goat cheese espuma, olive powder, and coriander microgreens

FIRST COURSE

All inclusive

Seared Scallops with Cauliflower Purée & Saffron Oil Pan-seared scallops atop a silky cauliflower purée, finished with saffron-infused olive oil and crisp cherry tomato chips

MAIN COURSE

All inclusive

Slow-Braised Veal Cheek in Red Wine Sauce with Celeriac Purée Tender veal cheek, slow-cooked in Rioja red wine, served over creamy celeriac purée with sautéed seasonal greens

DESSERT

All inclusive

Crema Catalana with Passion Fruit Jelly & Toasted Almonds-A classic Catalan custard topped with a layer of passion fruit jelly, finished with caramelized sugar, almond crumble, and a mint leaf