Chef Bengi Baytekin

Private Chef In Queenstown

Get to know me better

I'm extremely motivated to develop my skills constantly in the kitchen.

Hi, in 2017 my culinary journey started with traveling Southeast Asia. It took 3 years to travel and work in restaurants. In 2019 I backed to Turkey and decided to take a culinary course. While studying, I worked 40 hours in restaurants (Italian, French and Mediterranean cuisine) at Istanbul. After I graduated covid happened and I moved to southern Turkey where is easy to find a job that time.In covid time, I kept doing what I knew best which was cooking. I worked in a French restaurant as a breakfast and lunch chef, next season I was Chef de Partie at the same restaurant for 6 months. I have been a private chef at many special events. Last summer I worked in a private yacht which was Pershing 108 ft. There were 4 crews and 4 family members and we traveled around Mediterranean.

I'm passionate, well organised and enjoys the day to day preparation and serving of food and I'm extremely motivated to develop my skills constantly in the kitchen.

For me, cooking is...

the cuts and burns on hands and wrists, the ghoulish kitchen humor, the free food, the pilfered booze, the camaraderie that flourished within rigid...