Chef Cem Muteveli
Chef At Home in Istanbul
Get to know me better
From Sydney's top kitchens to my own farm in Turkey, I cook with passion, precision, and a deep love for sharing food that tells a story.
My journey began at Le Cordon Bleu in Sydney and took me through some of Australia's most celebrated kitchens, including The Paddington and the two-hatted Mr. Wong. Later, private dining became my calling — cooking aboard a 30-metre yacht, in a Monaco mansion, and at the La Licorne chalet in Courchevel, also led overseas catering operations across the USA, UAE, Malaysia, and Europe where every dinner was crafted for the people at the table, not just the plate.
Today, I cook from the most personal place of all: Mütevelli Çiftliği, my family's farm, hotel near Bursa.
More about me
For me, cooking is...
Cooking has been my life for over a decade, and I still approach every dish the way I did my very first: with passion, curiosity, and an obsession.
I learned to cook at...
"I learned to cook at Le Cordon Bleu, and refined my craft under acclaimed chefs in Australia's top restaurants.
A cooking secret...
I cook for the person, not the plate — every menu is built around the guest at the table
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