Eastern Mediterranean University (EMU), Faculty of Tourism, Department of Gastronomy and Culinary Arts continues to bring its students together with the stars of the gastronomy sector. With its integrated education model that blends theory and practice, EMU Faculty of Tourism offers students the chance to specialize in selected fields through comprehensive courses, while helping them gain both academic knowledge and hands-on industry experience. This approach allows students to enter professional life better equipped and more confident even before graduation.
Through practical training led by experienced chefs and instructors, students develop both their knowledge and skills in a wide array of subjects, including culinary techniques, current gastronomy trends, pastry arts, and wine studies.
Chef Ali Açıkgül, Chef Hakan Doğan, Yiğit Zeyneloğlu and Deniz Aynur, renowned chefs who are part of the academic team of the EMU Gastronomy and Culinary Arts, attract attention with their impressive careers. Through the training provided by professionals in their respective fields, students gain the knowledge and creativity needed to stand out in their careers and secure a strong place in the industry.
Chef Ali AÇIKGÜL
Born in Malatya, Chef Ali Açıkgül spent his childhood and education years in Istanbul. His passion for cooking began at an early age. Rapidly advancing in his culinary career, he moved to Ankara in 2000, establishing the Chef Ali brand and serving as a coordinating chef at Divan Hotels. His dedication to culinary education led him to found Chef Akademi, Ankara’s first private cooking school, which has grown into one of Türkiye’s top institutions for professional chef training. Since 2021, Chef Ali has been based in the United Kingdom, running his own café while continuing his collaboration with Chef Akademi. Beyond his teaching work, Açıkgül actively promotes Turkish cuisine worldwide, writes gourmet articles, and contributes to culinary heritage as a member of Slow Food. Inspired by a cheesecake he discovered in San Sebastián, Spain, in 2016, he introduced the dessert to Türkiye under the name San Sebastián Cheesecake. He later authored Türkiye’s first cheesecake-focused cookbook, ‘Peynirli Lezzetler’, in 2018, followed by ‘Unutulmuş Tatlar’ in 2021.
Hakan DOĞAN
Born in 1974 in Bitlis, Hasan Doğan is the latest member of his family that has practiced bakery and bread making for three consecutive generations since 1990. From vocational high school through university, he conducted numerous seminars on breadmaking. Through his initiatives, ‘Ekşi Mayanın Peşinde’ and ‘Danedolu’, Doğan has established a significant international presence. He has carried out in-depth research, studies, and training on sourdough in countries including Italy, Latvia, Crimea, Russia, Germany, Poland, France, as well as Iran, Kazakhstan, Uzbekistan, and Moldova. His 2016 book, ‘Ekşi Mayalı Ekmekler’, raised awareness of sourdough in Türkiye and won the “Bread” category award at the prestigious Gourmand Cookbooks Awards, earning him the 2017 Gourmand Winner recognition. His other work, ‘Adım Adım Hamur İşleri’, sharing his expertise from classes and workshops, also received the internationally respected Gourmand Winner award. In addition, Hakan Doğan has collaborated with numerous renowned brands and specialized educational institutions through his Neşeli Pasta Atölyesi in Bursa (2007–2015) and his brand Darmstadt Ekmek ve Pasto, further solidifying his influence in the field.
Deniz AYNUR
Deniz Aynur earned her master’s degree in Marketing and Brand Management from the Business Administration Department at Ege University’s Social Sciences Institute. She started her career at Mey | Diageo in 2013, moving to the wine department in 2014. In 2019, she joined IWSA, a leading institution in the field, where she delivers training on wine and distilled spirits. Alongside her role as an instructor at IWSA, she also serves as the Brand Ambassador for Mey | Diageo. Deniz provides professional training for industry specialists throughout the country and takes on mentorship roles at private events, offering guidance on product tasting and presentation. She holds WSET certifications in wine and distilled spirits, as well as additional qualifications in whiskey from EWA (Edinburgh Whisky Academy) and Slainte Academy, and in rakı from Anason Akademisi.
Yiğit ZEYNELOĞLU
Yiğit Zeyneloğlu was born in 1978 in Tarsus. After graduating from high school, he studied Tourism at Bilkent University. Following his family’s legacy in pastry, Yiğit Zeyneloğlu pursued the profession professionally, earning his Pâtisserie diploma from the prestigious Le Cordon Bleu in 1999. He gained valuable experience working with renowned chefs at Claridges, a royal hotel in London, before joining his family in developing the Pastabahçesi brand. As a second-generation executive pastry chef, Zeyneloğlu has achieved notable successes in both national and international competitions. His awards include first place in the Wedding Cake category at the 2009 Türkiye Celebration Cakes Competition, Eastern Europe first place at the 2012 World Chocolate Masters, and representing Türkiye at the 2013 World Chocolate Masters finals in Paris, a city recognized as the heart of pastry arts. In 2015, he was invited as a jury member for the World Chocolate Masters competition. In 2018, he won first place in the Turkish qualifiers of the World Pastry Cup at Sirha Istanbul, earning the opportunity to compete in the European Championship in Italy, where he also received a special jury prize. Zeyneloğlu has developed expertise particularly in chocolate modelling, molecular pastry techniques, and sugar crafting.