Sezai Erdoğan Becomes the First Turkish Executive Chef of Çırağan Palace Kempinski İstanbul
2013-03-20; Sezai Erdoğan, who has been in the kitchens of Çırağan Palace Kempinski İstanbul since its opening in 1990, has been promoted to become the first Turkish Executive Chef of the hotel.
His 26 years of in-depth culinary experience include organising Turkish food festivals at The Plaza New York and working with legendary chefs such as Alain Ducasse and Marc Meneau.
Having fallen in love with the “grandfather’s occupation” of being a chef, Erdoğan mastered Turkish cuisine at different five-star hotels in Turkey before starting at the Çırağan Palace Kempinski in 1990, when the landmark hotel opened its doors. While he was working at the hotel, he continued his academic studies at North East Surrey College of Technology in England and at the renowned Glion Hotel School of Switzerland. Gaining experience in various world cuisines and every section of the kitchen from garde mangier to desserts, he was promoted to Senior Sous Chef in 2004 and to an Executive Sous Chef position in 2005.
He has participated in various Turkish food festivals in different cities all around the world, including Dubai, Riyadh, Budapest, New York, Mumbai, St Petersburg and Bangkok and gave support during openings at a number of Kempinski hotels as a consultant chef. Among his unforgettable memories is the French Food Festival organised at Çırağan Palace Kempinski Istanbul in 1995. During this festival, he had the chance to work with world-famous, Michelin-starred chefs including Alain Ducasse, Roger Verge, Michel Troisgros and Marc Meneau during a rotating 2-month schedule of guest chefs.
Chef Erdoğan today is in charge of the food operations of the landmark hotel and its four restaurants, two bars and six kitchens, which together serve 313 accommodation rooms and 20 function rooms as well as an outside catering operation. He manages in total 200 staff members that report to him in his kitchens. The chef plays a major role in the new “food and beverage movement” at the hotel that involves many aspects of the operation, including re-creating concepts and menus and undergoing heavy training under the leadership of Food and Beverage Director Michael Braun. The entire movement is part of Kempinski’s new goal to become better known as a food and beverage driven company, a goal that will take the company back to its roots as restaurateurs when the company was founded in 1897.
“Using regional products is vital for the taste of the food, and it is one of my top priorities. We get our legumes from village women and farmers. We never buy packaged rice; our rice comes from Gönen, of the city of Balıkesir, and we only buy the rice produced this year. Our apples are carried on mules in Amasya, in the Black Sea region, and sent to us”, the chef explains. He has always placed a high level of importance on both the quality of produce and its taste. Chef Erdoğan speaks English and Japanese fluently and he is married with two children.
Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now comprises a portfolio of 79 five-star hotels in 30 countries and continues to add new properties in Europe, the Middle East, Africa and Asia. Each one reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts, and prestigious residences. Each one imbues the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location.
Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotels.
For further information please contact:
Çiler İlhan, Public Relations Manager ▪
Çırağan Palace Kempinski İstanbul ▪ Çırağan Caddesi 32 ▪ Beşiktaş ▪ 34349, İstanbul
Tel. +90 (212) 259 03 73 ▪ Fax +90 (212) 259 03 72 ▪ email@example.com
To book or for further information visit
www.kempinski.com/press • www.gha.com