My work is grounded in food as a medium for storytelling, systems thinking, and facilitation.
Across different formats, I focus on how food moves between ideas and real-world use within social, cultural, and organizational systems, and how it can be shaped into experiences, products, and practices that work under practical constraints.
This approach allows me to work across culinary design, food innovation, and operational contexts.
How I work
I approach each project by first understanding the context it operates within, including constraints, goals, and working conditions. I observe existing processes before proposing changes, with attention to how food is developed, prepared, or used in practice.
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My work moves between analysis, design, and execution, translating ideas into concrete food-based outcomes, whether as a product application, a culinary concept, or an operational setup. I work iteratively, testing and refining solutions in real conditions.
I am comfortable working within ambiguity and tight constraints, and focus on solutions that can be clearly implemented, communicated, and maintained.
My formation combines political science education, professional culinary training, and hands-on experience across different food contexts.
Formation & Credentials
1
B.A. in Political Science & International Relations, Yeditepe University
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Multidisciplinary education in sociology, economics, and policy-making, forming the analytical backbone of my approach to food systems and their social, regulatory, and organizational dimensions.
2
Advanced Professional Cookery, MSA – Culinary Arts Academy (City & Guilds)
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Trained in professional kitchen operations, workflow design, food safety (HACCP), hygiene standards, and cooking under time/quality/resource constraints.
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Worked across diverse kitchen contexts, including Green Michelin–starred restaurants such as Neolokal (Istanbul) and Tian (Munich), as well as smaller-scale kitchens, while living in different countries and cooking within varied operational settings.
3
M.Sc. in Politics & Technology, Technical University of Munich
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Specialized in food sustainability. Thesis focused on the governance of fungal biotechnology innovations in protein transition; examining regulatory barriers, innovation system failures, and policy pathways within the European food system, with a focus on scaling alternative protein and fermentation-based innovations.
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My master’s thesis and academic transcript can be accessed here.
How to work with me
An overview of my professional services - including food product application, culinary concept development, and kitchen operations consulting - can be found on the Services page.
If you have an idea, upcoming event, product, or project you would like to discuss, you can get in touch via the Contact / Work with me page.
For updates on future Sharing Table events and workshops, as well as occasional writing on food, recipes, and food politics, you can join the mailing list via the Blog.
