He graduated from Tarsus American High School and the Faculty of Economical and Administrative Sciences in Başkent University. After he decided to embark on a professional culinary career, he graduated from the Culinary Institute of America (CIA). He worked in Ritz Carlton Sarasota and Ritz Carlton Kapalua before returning to Turkey. He first served as a chef in Argos in Cappadocia Hotel in Cappadocia, Turkey. He worked in Mikla Restaurant in Istanbul, and then as a F&B director and chef in Tomtom Suits with Cihan Kıpçak. In 2011, he began to teach at USLA, in addition to his occupation in Tomtom suites. In 2012, he left Tomtom suites to open the Gile Restaurant. He was awarded GQ “Men of The Year” in the best Chef Category in 2013 and Gecce.com’s “Chief of the Year” in 2014. He opened Tabla Alaçatı in 2015, followed by Tabla Nuteras in 2016. In 2016, he resigned from his position as Director Chef of USLA, which he had been in for three years.  During that period, he provided service to many famous restaurants of Istanbul with Let’s danışmanlık (consultancy), which he  established with Cihan Kıpçak. In October 2017, they opened a restaurant called Zula Istanbul, which is based on street food.  He’s preparing to bring an Eclectic approach to the classic bistro theme with ”Bâtard” in Bomonti, which will be opened in late October.