ALICAN OZTURK
Boca Raton,USA
Summary
Visionary chef, restaurateur, and product innovator with expertise in Spanish and fusion tapas, specialty coffee, and artisanal olive oils. Over 20 years of leadership in fine dining, luxury hospitality, and sustainable food ventures, pioneering trendsetting restaurant concepts and gourmet product lines. A recognized authority in culinary excellence, known for ingredient-driven cuisine, premium food sourcing, and top-tier hospitality experiences. A specialist in menu engineering, restaurant brand development, and high-end product craftsmanship.
Professional with extensive experience in founding and managing businesses, demonstrating exceptional leadership and strategic planning capabilities. Proven track record in creating and implementing effective business strategies, fostering team collaboration, and driving growth. Known for adaptability and results-focused approach, excelling in dynamic and fast-paced environments.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Founder & Culinary Director
Anyday Eatery
12.2024 - Current
- Established Anyday Eatery, an elevated Spanish and fusion tapas concept built on organic, seasonal ingredients, natural wines, and craft cocktails
- Leading menu innovation and kitchen operations, ensuring an authentic, bold, and refined dining experience
- Preparing for the 2025 grand opening, refining service, branding, and sustainable sourcing strategies
- Established a successful business by identifying market needs and developing innovative solutions.
- Developed key operational initiatives to drive and maintain substantial business growth.
- Conducted target market research to scope out industry competition and identify advantageous trends.
Founder & Culinary Director
Amata
03.2023 - Current
- Created Amata, a boutique all-day eatery featuring house-made bakery selections, third-wave coffee, fresh salads, and a rotating chef's menu
- Designed and implemented an in-house coffee roasting program, ensuring direct-trade sourcing and expert barista training
- Developed strong partnerships with other businesses to allow for collaboration and more significant opportunities for growth.
- Increased brand visibility and market penetration by developing and executing comprehensive marketing strategies.
Founder & CEO
Roda Farm Fresh Olive Oils
01.2023 - 11.2024
- Launched Roda Farm Fresh Olive Oils, a premium small-batch olive oil brand specializing in cold-pressed, organic extra virgin olive oil and infused blends
- Sourced hand-harvested Aegean olives from sustainable, family-owned groves
- Developed a signature collection of infused olive oils featuring lemon zest, rosemary, chili, and black truffle
- Designed high-end, custom-crafted bottles, blending Aegean heritage with modern, minimalist luxury branding
- Expanded sales through gourmet markets, fine dining partnerships, and online platforms via www.rodafarm.com
Founder & CEO
Voi Coffee Company
11.2013 - 03.2023
- Founded Voi Coffee Company, one of Turkey's first third-wave coffee brands, specializing in specialty roasting, sustainable sourcing, and a health-conscious menu
- Grew the brand to 21 locations across Istanbul, Cesme, and Bodrum, making it a leading force in the specialty coffee industry
- Developed an artisanal coffee roasting program, ensuring direct trade partnerships and in-house quality control
- Designed and executed menu concepts, integrating superfood-driven, organic, and globally inspired offerings
- Championed continuous improvement efforts within the organization, streamlining operations for increased efficiency.
- Created and monitored promotional approaches to increase sales and profit levels.
- Enhanced customer satisfaction, providing exceptional service and promptly addressing inquiries and concerns.
Senior Culinary Consultant & Flying Chef Trainer
Do&Co Catering & Hospitality
06.2010 - 09.2013
- Led luxury airline catering operations, serving first-class and VIP guests on premium international flights
- Served as a Flying Chef Trainer, ensuring culinary excellence, fine dining presentation, and in-flight quality standards
- Provided guidance on proper food handling practices, ensuring compliance with health and safety regulations.
- Planned successful special events catering services by coordinating logistics and executing exceptional cuisine according to client expectations.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Implemented seasonal menu changes based on market trends and ingredient availability, attracting new clientele.
Demi Chef de Partie
Mikla Restaurant
09.2008 - 04.2010
- Worked under Michelin-recommended Chef Mehmet Gurs, refining fine dining techniques and modern fusion plating
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Banquet Chef
Ciragan Palace Kempinski
02.2006 - 08.2008
- Led high-end banquet dining, catering for royalty, dignitaries, and luxury events
- Practiced safe work habits to avoid possible injury to self or other employees.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Learned menu items produced by assigned station to achieve proper quantities.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
Culinary Intern
The Ritz-Carlton Bosphorus, Macka
01.2005 - 01.2006
- Trained in classic French cuisine, luxury hospitality service, and fine dining techniques
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Improved time management abilities by prioritizing tasks efficiently during busy shifts at the restaurant.
- Built relationships with suppliers while interning at a farm-to-table establishment, promoting sustainable practices within the culinary industry.
- Developed strong communication skills by working closely with chefs and other team members during high-pressure situations.
Education
Yeditepe University - Gastronomy & Culinary Arts
Yeditepe University
01.2008
Skills
- Spanish & Fusion Tapas Concept Development
- Michelin-Level Plating & Fine Dining Presentation
- Ingredient-Driven, Organic, and Sustainable Cuisine
- Luxury Hospitality & VIP Dining Experience
- Third-Wave Coffee Roasting & Specialty Coffee Training
- Artisanal Olive Oil Production & Infused Blends
- Gastronomic Event Planning & High-Profile Catering
- Restaurant Brand Strategy, Growth, & Franchise Development
- Team leadership
- Strategic thinking
- Entrepreneurial and innovative
Certification
- Coffee Roasting & Sensory Analysis, Specialty Coffee Association of Europe (SCAE)
- Q-Grader Certification, Specialty Coffee Quality Evaluation
- Advanced Barista Training, Third-Wave Coffee Roasting & Brewing
- Michelin-Star Kitchen Operations & Fine Dining Standards
- Spanish & Fusion Tapas Innovation
- HACCP & Food Safety Certification
- Restaurant Concept Development & Franchise Growth
Current Projects
- Launching Anyday Eatery in Boca Raton, an elevated Spanish & fusion tapas concept set to open in 2025.
- Expanding Amata as a boutique café and bakery destination, with a strong emphasis on chef-driven menus and specialty coffee.
- Growing Roda Farm Fresh Olive Oils into a global artisan olive oil brand, featuring premium small-batch infused blends.
- Exploring new international markets in fine dining, specialty coffee, and sustainable gourmet products.
Timeline
Founder & Culinary Director
Anyday Eatery
12.2024 - Current
Founder & Culinary Director
Amata
03.2023 - Current
Founder & CEO
Roda Farm Fresh Olive Oils
01.2023 - 11.2024
Founder & CEO
Voi Coffee Company
11.2013 - 03.2023
Senior Culinary Consultant & Flying Chef Trainer
Do&Co Catering & Hospitality
06.2010 - 09.2013
Demi Chef de Partie
Mikla Restaurant
09.2008 - 04.2010
Banquet Chef
Ciragan Palace Kempinski
02.2006 - 08.2008
Culinary Intern
The Ritz-Carlton Bosphorus, Macka
01.2005 - 01.2006
Yeditepe University - Gastronomy & Culinary Arts
Yeditepe University
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