Chef Bengi Bengi

I finished culinary school in 2019 (I've City &Guilds Diploma) and started to work different restaurants. My first job is in an Italian restaurant; while I was working in the evening service, I was usually in charge of the first course (starter) or pasta section of the kitchen as I have the goods about all. Prepare fresh pasta (linguine, papardelle, ravioli etc.). Then I started work in a vegan restaurant for 9 months; I was responsible for purchasing, storing and product control, prepare mise en plus ingredients for service and prepare plant-based milk and cheese products, vegan dessert baked gluten free breads. My last job is working in a private yacht as a sole chef. There were 4 crew members and 4 family members and we traveled around the Mediterranean. I created them special menu (breakfast - lunch - dinner) And different menu for crew members as well. I also responsible contact with provision company or most of the time I did my own shopping from the local markets.

Between Sep 2022 to Jun 2023 I lived and worked in New Zealand, I did private chef service and worked in a seafood restaurant.

Nowadays, I’m working as a trainee in a fine dining one Michelin Star restaurant. My aim is to intern at a different fine dining restaurant every year and learn new things.

Not just cooking but learning new ingredients is my passion. For following this passion and learning my roots, I did cycle tour in Turkey and Japan, visit a lot of villages, collect recipes and taste local ingredients as well.