İbrahim Polat
I successfully graduated from the Gastronomy and Culinary Arts program at Antalya Bilim University in 2022. During my university education, I actively worked in small kitchens in Kaleiçi to enhance my professional skills, gaining substantial hands-on experience. Throughout my academic journey, I completed two summer internships at Rixos Premium Belek. My first internship was in the hotel's main kitchen, providing me with comprehensive knowledge of large-scale kitchen operations. In my second internship, I worked at Akşam Restaurant within Rixos Premium Belek, allowing me to specialize in fine dining. After graduation, I started my professional career as a Chef de Partie at Food in Box. This role played a significant part in solidifying my competence in gastronomy. Following this, I took advantage of the international opportunities offered by my program and moved to the United States, where I worked as a Line Cook at Claremont Club and Spa Fairmont Hotel. Over the course of a year, I gained in-depth knowledge of international culinary cultures and honed my kitchen management skills. After this experience, I decided to establish my own business in Nevada and opened three restaurants: Mediterranean Bae, Pasta La Vista, and Chick a Boom. Currently, I manage and operate these restaurants, reflecting my culinary philosophy and innovative approach to the gastronomy world.
Seval Çelik
I graduated from the Gastronomy and Culinary Arts program at Antalya Bilim University between 2017 and 2023. I completed two years of quality internships at Sealife Family Resort, a five-star hotel. Afterward, I worked as a Commis Chef at the same hotel for one year and was later promoted to Assistant Section Chef in the à la carte kitchen. Thanks to the experiences I gained from both the university and the hotel, I had an excellent opportunity for a strong start and progress in my career. I am currently working in the à la carte kitchen field.
Abdul Haseeb Mirza
After graduating from Antalya Bilim University, I started working at 7/24 People's Restaurant in Rixos Premium Belek, where I have been employed for two years. Initially, I held the position of Demi Chef and was later promoted to Sous Chef. Currently, I am the Executive Chef at Ethno Hotels. While working at the 7/24 kitchen, I specialized in international cuisine, gaining significant expertise in this area. I am now focused on Middle Eastern cuisine, taking responsibility for the quality and production of all stations.
