Istanbul, Turkey

The Beginning

2009-2012

With a background in professional windsurfing, Kerem has prepared mentally and physically for a career in such a fast-paced, intricate industry.

Beginning his career as a cook in Istanbul he would spend his summers working at restaurants in his home-town. Initiating his career at ZUMA Japanese Restaurant and at the Four Seasons where he dove deep into the core of the hospitality world.

Couple years later, he decided to make his long term passion a career. He studied the art home-cooking with his mother who served as an early teacher and influence and took a particular shine to the future creation of his dishes. His calling was starting to simmer when he applied to culinary school and moved to the United States.

Photo by Joseph Weaver Photography, Saison, San Francisco

Providence, Rhode Island

Culinary Arts

2012-2016

Upon his acceptance at JWU in Providence, Rhode Island he embarked on a mission to learn the classic cooking techniques, while simultaneously developing his own cooking style.

He spent the summers working at restaurants between Istanbul and New York City where he experienced finest fine-dining at Jean-Georges, that carried ***Michelin stars at that time.

Roaming between Europe and America’s East Coast, he traveled to taste, learn and expand his taste-buds that were put to test during his studies.

He knew that he could meld the umami flavors and smoky scents of his upbringing with the precision and nuances of French-Japanese cooking. He felt a calling to move to the West Coast after completing culinary school to embark on a new adventure of taste and learning.

New York to San Francisco

&

Around the World

A New Challenge

2016-current

Kerem moved to San Francisco after getting a job at the acclaimed ***Michelin star and worlds 50 best restaurant, Saison. Under the wings of Chef Joshua Skenes, Kerem gained a new-found passion in learning Japanese techniques of cooking and working as a Chef de Partie, focusing on open-fire cooking.

After his journey at Saison came to and end, he decided to embark on culinary travels across most European cities to gain a more in-depth understanding of various cooking styles and create his own recipes as the Head of Research & Development. Spending some time in the culinary capital of San Sebastian, Spain he apprenticed at one of the most acknowledged ‘Pintxos’ bars (La Cuchara San Telmo), collecting expertise of the Basque cuisine (Lonely Planet voted best “Pitxos” bar.) Taking the R&D road and moving to London, United Kingdom he staged at The Clove Club under Chef Isaac McHale, The Kitchen Table under Chef James Knappett and Sabor before starting his own Private Chef-ing company, Chef’s O’Clock.

Upon his travels it was as if he gained a deeper understanding of himself and it was fueling his execution in the kitchen. He is now passionate about cooking more than ever and he works even harder to get things done and pass on his knowledge to others during training and the development of new concepts.

Currently collaborating with his partner Eva Davidova Co-founder of AWAKENED TABLE. They offer a full package of all elements needed for opening new restaurant concepts or re-vamping existing ones and creating events made by foodies, healers, artists & musicians.

Contact for further details or scheduling a consultation.