Growing up in Turkey, the chocolate and pastry shops that lined the streets always grabbed my attention and I yearned for a life surrounded by this. After moving to the United States in 1996, I decided to make this dream a reality and started a new career in Pastry. Over the next few years I attended different classes and schools taught by prestigious chefs such as Laurent Branlard, Stephan Iten, Olivier Brajard, Colette Peters, Stephan Glacier, Andrew G. Shoots and Ewald Notter. As I got further into my studies my passion took off and I started to soar. I started off working with the Brennan’s family as their pastry chef producing a variety of confections ranging from plated desserts and tempting bonbons.
After working with the Brennans for a while, I moved onto Diversified foods in New Orleans, working as a Pastry Consultant developing and testing recipes for the national chain. My next move was to Emeril’s Restaurant as the executive pastry chef, where I’ve traveled between New Orleans and Orlando instructing and perfecting each dish through the seasons. After working for Emeril’s for the next five years, I then moved on to become a Pastry Chef Instructor at the Notter School of Pastry Arts in Orlando. While at this school, I instructed students on subjects such as plated desserts, Classical cakes and Wedding cakes. My next venture was to move to Miami Beach and become the Executive Pastry chef of the four diamond restaurant Hakkasan in the world famous Fontainebleau hotel. I held this position for two years to then be promoted to Executive Assistant Pastry Chef on the entire property. Since entering this field I have only moved up and I strive to continue doing so.
