Biography
From a family legacy
to a culinary journey.
The story of chef, educator and culinary consultant Eyüp Kemal Sevinç, from the kitchen to education and publishing.
01 · Roots and early years
A family tradition
from Mengen to Istanbul.
Born in Istanbul on 28 May 1976, Eyüp Kemal Sevinç has family roots in Mengen, Bolu. With chefs on both sides of his family, including his father and grandfather, cooking was part of everyday life from an early age.
He completed an internship at Halki Palace in Heybeliada in 1989. His professional career began at Borsa Lokantası in 1991 and developed across different culinary disciplines. He worked with Erich Ruppen at Çırağan Palace Hotel Kempinski and Maximilian J. W. Thomae at Holiday Inn Crowne Plaza.
These early years brought the knowledge he inherited from his family together with the discipline of international hotel kitchens.
02 · The professional kitchen
A culinary perspective
shaped by experience.
After completing his military service as kitchen chef at the Turkish Land Forces Command in Ankara, Sevinç continued his career as head chef at Crowne Plaza Hotel and then Hilton ParkSA. Letters of appreciation from Sakıp Sabancı and Rahmi Koç following a Hilton ParkSA event became part of his personal professional archive.
From 2007 to 2010, he was executive chef at Istanbul Marriott Hotel Asia. Experience gained with international chefs including Werner Kallenborn, Heinz Beck and Frédéric Nef helped him explore different food cultures and develop his own approach.
Contemporary interpretations of classic Turkish dishes are central to Sevinç’s cooking. He has expanded his work into menu development, restaurant and kitchen planning, team training and brand collaborations.
Consulting and collaborations03 · National team and achievements
Bringing Turkish cuisine
to the world.
He won first prize at Türkiye’s inaugural National Culinary Competition in 1995. In 1996, he won a gold medal and the Best Young Chef award at an international culinary competition in London.
He was among the first members of the Turkish National Culinary Team, founded in 1996. He served as captain from 2000 to 2005 and subsequently as president until 2007. He has received more than 100 medals, trophies and awards in national and international competitions.
From 2001, he served as a WACS-approved expert judge at professional culinary competitions. He also shared his experience at symposiums, conferences and panels.
Awards and achievements
04 · Books and television
Different ways
to share knowledge.
His first book, Sonsuz Mönü, was published in 2006. Sonsuz Türk Mutfağı, Lezzet Tarifleri, Şeflerin Mutfağı and other publications followed, bringing his recipes and professional experience to readers. The Bloglardan Sofranıza project at EKS Mutfak Akademisi and a series of cookbooks for Hürriyet further expanded this publishing journey.
From 2001, television brought his work to wider audiences. His programmes included Lezzet Kulübü on Kanal D, Açık Büfe on TRT 1 and Şeflerin Mutfağı on Kanal 24. He was the chef on Her Şey Tadında with Jess Molho and Sena Keçeli on Digiturk Turkmax, and presented Bereketli Sofralar on beIN Gurme.
He also contributed to culinary and lifestyle publishing through Gourmet & Styling magazine. The conversations and recipes shared on television continued through EKS Mutfak TV’s digital programmes.
Explore programmes and books05 · Education and the academy
Experience passed on
to the next generation.
In 2009, he founded Hobimle Mutluyum Lezzet Okulu in Kalamış, Istanbul, to share his knowledge with new generations. The school hosted workshops, corporate events and culinary work for brands.
In 2011, he founded EKS Mutfak Akademisi in Koşuyolu, Istanbul, naming it after his initials. With professional culinary, pastry and baking programmes, workshops, professional kitchens and filming spaces, it became the centre of his educational work. Its specialist library and collections of mortars and knives also formed part of this culinary culture.
He taught for eight semesters at the European University of Lefke between 2010 and 2016, and for two semesters at Eastern Mediterranean University in 2017–2018. He also led seminars and workshops at institutions including Girne American, Maltepe, Gaziantep, Istanbul Technical, Mersin, Akdeniz and Ege universities.
Akademideki çalışmalarını markalara ve gastronomi kuruluşlarına sunduğu danışmanlıklarla birleştirdi. Mesleki biyografisinde Limak Otelleri, Corendon Group, London Business Group ve Pivaz Group gibi kuruluşlarla yürüttüğü projeler yer alıyor. Şefin yolculuğu bugün eğitim, yayıncılık ve danışmanlık çalışmalarıyla farklı alanlarda devam ediyor.
Discover EKS Mutfak AkademisiContact & collaborations