Chef Pelin Senyurek

I discovered my passion for cooking early, inspired by the rich Mediterranean traditions I grew up with. I began my formal training at Usla, completing an intensive culinary program, followed by specialized bakery training at Le Cordon Bleu Istanbul. These experiences laid the foundation for my professional career.

My journey started as an intern at Kruvasan, where I gained hands-on experience with French pastries and breakfast service. I then joined Lokanta Kru as a Demi Chef de Partie, diving into fine dining and the fusion of Turkish and Aegean cuisines. My expertise expanded at Foxy Wine Bar as Sous Chef, where I explored mezze and wine pairings, further enriching my culinary philosophy.

At Ahali Teşvikiye and Ahali Alaçatı, I advanced to Chef de Cuisine, curating seasonal menus that celebrated fresh, local ingredients and the vibrant flavors of the coast. Then, I lead the kitchen at Rémi, combining creativity with tradition to craft innovative, memorable dining experiences.

With 7 years of professional experience, I specialize in Mediterranean-inspired cuisine, Turkish mezze, and wine-paired menus. My culinary philosophy centers on honoring quality ingredients, embracing seasonal flavors, and creating dishes that connect people through authentic yet contemporary interpretations of tradition.