Executive Chef

After graduating from the Department of Tourism Management at Bilkent University, he went to Switzerland, where he was mentored by Stephane Montmayeur and Laval Alain, who managed the restaurants of Joel Robuchon, Guy Savoy and Alain Ducasse. On his return to Turkey, he worked for some time in Ankara and undertook managerial positions in Argos in Cappadocia, Mimolett, respectively. Then, he worked as a F&B Director of Tomtom Suites and launched the La Mouette project, in which he served as a Chef-Manager, with Üryan Doğmuş, with whom he later launched their own projects and opened Gile Restaurant in 2012 and Tabla Restaurant in 2014, which interprets street food inside Nupera building.  In the summer of 2015, with Üryan Doğmuş, he opened Tabla Alaçatı in Hacımemiş Quarter. He was featured in local and foreign press, particularly in many important newspapers and magazines, including Vogue, The Guardian, der Feinschmeiker, as well as in important TV channels of Italy and Canada.     In 2008, he was awarded the Most Promising Youth prize by Bilkent University, followed by GQ “Men of The Year” in the best Chef Category in 2013 and Gecce.com’s “Chief of the Year” in 2014.

In April 2017, he served as the Executive Chef of Spago Istanbul with 2 Michelin Stars, which has 35 years of gastronomic culture. In October, he launched a rip-roaring project called Zula İstanbul in the back streets of Istanbul.  In March 2018, with the special invitation of Wolfgang Puck, Turkish Food was served for the first time under the leadership of Cihan Kıpçak in the 90th Oscar Ceremony. Immediately afterwards, he prepared the Turkish Tasting menu at the 2 Michelin Star Spago Beverly Hills. He’s preparing to bring an Eclectic approach to the classic bistro theme with ”Bâtard” in Bomonti, which will be opened in late October.