Eyüp Kemal Sevinç

Born in Istanbul in 1976, Eyüp Kemal Sevinç grew up in a family of cooks with roots in Mengen, Bolu. Following an internship at Halki Palace Heybeliada in 1989, he began his professional career at Borsa Lokantası in 1991. His early work at Çırağan Palace Hotel Kempinski and Holiday Inn Crowne Plaza introduced him to different culinary disciplines.

He went on to work as head chef at Crowne Plaza Hotel and Hilton ParkSA, and as executive chef at Istanbul Marriott Hotel Asia from 2007 to 2010. His approach combines traditional Turkish dishes with contemporary presentation, extending into menu development, kitchen planning, team training and projects with food brands.

In 1995, he won first prize at Türkiye’s first National Culinary Competition. The following year, he received a gold medal in pastry at the World Cooks Contest in London and became one of the first members of the Turkish National Culinary Team. He served as team captain from 2000 to 2005 and subsequently as president until 2007. His career includes more than 100 awards, medals and trophies.

In 2011, he founded EKS Mutfak Akademisi in Koşuyolu, Istanbul, bringing professional culinary education, practical workshops and consulting together. His consulting work covers restaurant and hotel launches, menu and product development, culinary R&D for brands, team training, franchise expansion and business analysis.

International competitions, festivals, special invitations and cultural events have taken his work representing Turkish cuisine to more than 20 countries. He draws on his experience as a competitor, judge, guest chef and educator in his current teaching, consulting and culinary projects.

His television work includes Açık Büfe, Bereketli Sofralar, Şeflerin Mutfağı, Lezzet Kulübü, Her Şey Tadında and Eyüp Kemal Sevinç’le Ne Pişirsem?, alongside digital programming through EKS Mutfak TV. His books are Sonsuz Türk Mutfağı (2009), Şeflerin Mutfağı (2015) and Mutfak Akademisi / Şefin Kılavuzu (2018).