Chef Mina Sharifi

I have several years of experience in the culinary industry, with a professional journey that has taken me from running my own kitchen to gaining experience and training in some of the most inspiring culinary environments in Iran, Türkiye, Spain and France.

For five years, I ran my own kitchen in Iran, where I created food for private events, gatherings and special occasions. This experience gave me a strong foundation in managing menus, working with different clients and creating memorable dining experiences for groups and events.

After moving to Türkiye, I continued my professional culinary education with one year of specialised training at MSA – Mutfak Sanatları Akademisi in Istanbul. I also completed a two-month internship at SSM in Istanbul and gained additional experience through a short internship at the Michelin-starred restaurant Neolokal.

My culinary journey then took me to San Sebastián, Spain, where I spent six months working and gaining valuable professional experience at the renowned Michelin-starred restaurant Mugaritz. I have also participated in culinary workshops at Le Cordon Bleu in Paris.

Today, I work as a Private Chef, combining my professional training and international experience to create personalised dining experiences for my guests. My cooking is inspired by Mediterranean, Turkish and international cuisine, with a strong focus on quality ingredients, creativity, technique and attention to detail.

For me, a private dining experience is about much more than just food—it is about creating a memorable moment around the table, tailored to each guest’s preferences and expectations.