Chef
Chef - Sinem Özler
Sinem Özler completed her undergraduate education in the Department of Advertising and Publishing at Istanbul University and initiated her professional career in the customer relations department of an advertising agency. Throughout a decade of managerial experience in this sector, she acquired comprehensive expertise in client management and strategic communication. Subsequently, she transitioned to the food and beverage industry, where she held leadership roles, further developing her competencies in organizational management, leadership, and crisis resolution.
A significant turning point in her career occurred in 2015 when she encountered Doğan Yıldırım. Özler joined Seraf Restaurant as a manager and, due to unforeseen personnel changes, assumed responsibility for overseeing kitchen operations. Yıldırım’s mentorship played a pivotal role in her adaptation to this new domain. Despite lacking prior professional culinary training, she swiftly mastered kitchen management, effectively organized her team, and introduced innovative practices.
Özler’s dedication, creative vision, and commitment to excellence have garnered recognition both in domestic and international culinary circles. In formulating her culinary philosophy, she draws heavily from the traditional recipes and techniques of Anatolian cuisine, positioning herself as a leading advocate for the revival and sustainability of regional culinary practices within the contemporary food movement.
In 2022, Seraf Restaurant's Mahmutbey branch was recommended by the Michelin Guide. The following year, both the Vadi and Mahmutbey branches were listed, solidifying the restaurant’s reputation. Additionally, Seraf is recognized at the highest levels in the Gault & Millau and İncili Gastronomi Guides. The restaurant's achievements are attributed to Özler’s meticulous attention to detail, focus on guest satisfaction, and effective team communication.
Özler is deeply cognizant of the profound influence of Anatolia’s rich historical and cultural heritage on regional cuisine and is committed to safeguarding and transmitting this legacy to future generations. Her culinary approach emphasizes the use of seasonal ingredients to minimize waste, reflecting a sustainable gastronomic philosophy. Moreover, she actively revives forgotten recipes, thereby contributing to the preservation and development of Turkish culinary heritage. In addition to her culinary endeavors, Özler is a member of the Women Entrepreneurs Association of Turkey (KAGİDER), a civil society organization dedicated to empowering women through entrepreneurship, underscoring her commitment to fostering gender equality and social change within the business sphere.
– Sinem Özler
After such a brave, even crazy decision, Chef Sinem’s chef days begin, where she arrives in the kitchen before the staff at 7:00 am every morning and travels throughout Turkey in search of unique recipes and the best ingredients, which is challenging but enjoyable at the same time, and she never loses her smile despite any difficulties.
