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Mehmet Soykan-Mutfak Şefi

Ad: Mehmet
Soyad: SOYKAN
Firma: Radisson Blue Bosphorus Hotel / Istanbul
Pozisyon: Executive Chef
İletişim Tel.: +902123101500
Yabancı Diller: English / Russian / Uzbek
Faaliyet Alanları: Tourism
E-mail: mehmetsoykan@mehmetsoykan.com
Web: www.mehmetsoykan.com


Özgeçmiş:

Mehmet Soykan is born in Yenicaga – Bolu in July 1976.
He started his career as an apprentice in 1994. His late father"s contributions for him to start his cooking career were substantial. His advise “Either become the best or do not ever get into this business” motivated him so much as he was such a successful chef at the early years of his career. He always kept his father"s at his working desk and in his kitchen and thanks to that valuable advise, he experienced serious breakthroughs during his education and profession despite his young age.
He enhanced his own personal development by attending international training programs and obtaining certificates. He also lectured various courses and seminars on "Personal Development in Culinary Business" in many international hotels. Chef Soykan"s mission is to help restructuring modern Turkish Cuisine and to contribute to that process.
He has good command of English, Uzbek and Russian.

Chef started his career at the Antalya Petro Club Side Holiday Village. He then took positions at; Kusadasi Kervansaray Hotel, Casino Emperyal, Swissotel the Bosphorus, Four Seasons Hotel Sultanahmet, Le Meridien Abu Dhabi, Izmir Hilton, Kayseri Hilton, Tashkent Dedeman and Metro Tourism Investments subsequently. He is now working as the Executive Chef of Radisson BLU Bosphorus Hotel in Ortakoy, Istanbul.
Chef Soykan who served international brands as executive chef always believed in the importance of education and professional development and gave priority to innovative trends. He encouraged his team members to aim for the same objective. He took part in many social responsibility projects and received many rewards and certificates.
And with his new bilingual cooking book soon to be at the bookstores, he aimed to open a new window from Turkey to the world of culinary treasures.
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