Tuncay Terzioglu has been in the kitchens of Çırağan Palace Kempinski Istanbul for 25 years. His 25 years of in-depth culinary experience has included many incentives. From working with legendary chefs such as Alain Ducasse and Marc Meneau he has extensive experience of worldwide cuisine and participating in various Turkish food festivals in different cities all around the world, including Munich, Tunisian, Monte Carlo, Switzerland, Baku, Pekin, Moscow, Sofia, Qatar, Abu Dhabi, Dubai. He has also given support during openings at a number of Kempinski hotels as a consultant chef.
Chef Terzioglu is now responsible for the food operations for the flawless meetings and social events, such as government summits, high-profile meetings and congresses, and weddings and other social events, as well as the outside catering operation of this landmark hotel.
In his free time, he especially enjoys taking photos of the food that he has made and sharing them on social media. He loves fishing during his free time that comes from his roots.