Chef Ufuk Karadağ

I left my professional life of 8 years and pursued my dream of being a cook. After completing my culinary education, I had the opportunity to study and work in Naples and London. I entered the sector by taking over the Levent Loft branch of Fratelli La Bufala, a global brand based in Naples with 100 branches. I hosted a program about Naples Cuisine in the "Taste in My Taste" program presented by Vedat Milor. At the end of 3 years, I established my own brand "Oxtail Restaurant". I established the "Oxtail" brand by blending different tastes and forgotten local flavors in the sector with European cuisine. I created the "Oxtail" brand by blending different tastes and forgotten local flavors in the industry with European cuisine. By participating in Vedat Milor's "Taste in My Taste" program, I was commended for showing the courage to present 'Oxtaill" dishes. We were guests of the program "Beyond The Borders From Thessaloniki to Istanbul" produced by the ERT3 channel of Greece, with the music and meals we made. In 2018, I was appointed as the F&B Manager of İsfanbul Theme Park. I was involved in the management of the food and beverage areas in the Theme Park and the protocol and hosting of the civil and administrative managers of the group I am affiliated with. In 2018, I opened my own company and made different initiatives in the food and beverage sector, I worked as the chef and manager of pizza & fries in the area called Bol Pazar, which is located in Göktürk Kemercoutry and opened on weekends. With the onset of the pandemic, I closed my business and worked as Aqua Florya Hayal Kahvesi Kitchen Chef for a while. Afterwards, I worked as the kitchen chef of the newly opened business of Iksirli Farm in Istanbul Reşitpaşa, worked on the promotion and presentation of Kastamonu cuisine and the organic products made, hosted Mehmet Yassin and Teoman Hünal and presented the dishes I prepared. I participated in different restaurants as a guest chef in certain periods, with my own menu or by creating new menus suitable for the concept and presented to the guests. Some of the places I attended as a guest were “Melen Winery Tekirdağ, Suadiye Saltador Restaurant, Kadıköy Müsaade, Sapanca Kehf boutique hotel with my menus as a guest chef. Afterwards, I did consultancy for different concepts; I continued my work with menu and concept consultancy for the newly opened pizza brand (Per favore Pizzeria) in Zekeriyaköy, Çanakkale Assos Pirnal Hotel Menu consultancy, Çanakkale Omletto Brasserie menu and concept consultancy, Çubuklu 216 İstanbul menu and appetizer consultancy. On the one hand, let's have the opportunity to study and study different cultures and their dishes. On the one hand, I am working on Rumelian Cuisine.