Press Kit

Eyüp Kemal Sevinç is a chef, culinary educator, author and gastronomy consultant. Since beginning his professional career in 1991, he has built a body of work spanning international competitions, the Turkish National Culinary Team, television and publishing. He founded EKS Mutfak Akademisi in 2011, bringing his experience into professional education and consulting. His career includes more than 100 awards and medals and culinary work representing Turkish cuisine in over 20 countries.

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).

Competition highlights from a career that includes more than 100 awards, medals and trophies.

• 1995 Türkiye’s first National Culinary Competition · First prize
• 1996 World Cooks Contest · London · Gold Medal · Pastry

A member of the first national team in 1996, he served as captain from 2000 to 2005 and subsequently as president until 2007.

• Açık BüfeTRT 1
• Bereketli SofralarbeIN Gurme
• Şeflerin MutfağıKanal 24 · EKS Mutfak TV
• EKS Mutfak TVYouTube · Akademi Masası
• Lezzet KulübüKanal D
• Her Şey TadındaDigiturk · Turkmax
• Eyüp Kemal Sevinç’le Ne Pişirsem?ATV

• Mutfak AkademisiŞefin Kılavuzu · 2018
• Şeflerin Mutfağı2015
• Sonsuz Türk Mutfağı2009
• Hürriyet Yemek Kitapları4 kitap · 400 tarif
• Sonsuz Mönü2006
• Lezzet TarifleriNestlé Professional iş birliği
• Bloglardan SofranızaEKS Mutfak Akademisi · Ortak proje

Work representing Turkish cuisine in over 20 countries through competitions, culinary festivals, special invitations and cultural events. Experience as a competitor, judge, guest chef and educator also informs his teaching and consulting projects.

Drawing on his work as a chef, educator, consultant and representative of Turkish cuisine, Eyüp Kemal Sevinç can participate as a panelist, moderator, speaker, workshop chef or culinary educator. The format and content are developed around the organiser’s goals.

Get in touch with a media, event or collaboration enquiry.

eyup@eksmutfak.com.tr