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| Eyüp Kemal Sevinc |
| May 28, 1976 Istanbul |
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Born on 28th May 1976, in İstanbul. Marriott Hotel Asia Istanbul Executive Chef. Member of European Cooks Association, World Cooks Confederation. Executive member of Euroasia Cooks Association and Executive Member of Kitchen Professionals Association and also a member of the Kitchen Cultures research group of IOV supported by Unesco. Prior to Marriott Hotel Asia Istanbul he has worked for hotels such as Halki Palace Heybeliada, Borsa Restaurant, Çırağan Palace Kempinski, Holiday Inn Istanbul, Crowne Plaza Istanbul, Crowne Plaza Bucharest, Hilton ParkSA İstanbul successively. He has worked with many world-wide famous chefs such as Maximillian Thomae (Crowne Plaza Hotel Istanbul ), Werner Kallenborn ( Inter continental – Malta ) Heinze Beck (La Pergola Restaurant – Rome Hilton) and Frederic Nef. Eyüp Kemal Sevinç has also been preparing cooking shows for various national TV broadcasting channels since 2001. He has won over 80 awards out of almost 100 national and international cooking competitions he has participated in. He has also working in the Jury comitee at some of these national cooking competitions since 2001. A selection of his awards;
May – 2007 American Culinary Classic – Chicago / USA
Bronze Medal
February – 2007 Istanbul International Gastronomy Festival
A member of National Committee
October – 2006 Kremlin Culinary Cup - Russia
Gold Medal – Modern Dish
Silver Medal – National Dish
February – 2006 Istanbul International Gastronomy Festival
A member of National Committee
October – 2005 Kremlin Culinary Cup - Russia
Silver Medal – Modern Dish
Bronze Medal – National Dish
February – 2005 Istanbul International Gastronomy Festival
A member of National Committee
March – 2004 Asiacuisine.com & CW Magazine
Chef of the Month
February – 2004 Istanbul International Gastronomy Festival
A member of National Committee
January – 2003 Malta Open Cookery Championships
Silver medal Master Chef Grand Prix
Gold award for Judging and Team Leading
February – 2001 Malta Open Cookery Championships
Silver medal European Community Chef of the Year
Gold award for Judging and Team Leading
February – 2000 Hotelympia 2000
British Open Cookery Championships-London
Gold for Turkish Team, Silver in Duck Category
Master Chef Grand Prix -Bronze with the Team
Open Team Buffet – Bronze with the Team
November – 1998 Malta Open Cookery Championships
Best Hygiene Chef Award
Silver Medal in Modern Cuisine, Avocado Dish and Practical Team Competition with the Team
Bronz Medal in Seafood Flambe, Fish Display and
Master Chef Grand Prix with the Team
Certificate of Merit in Pasta and Team Cold Buffet
February – 1998 Hotelympia 1998
British Open Cookery Championships - London
Gold Medal for Turkish Team, Bronze Medal in First Course Dishes and Master Chef Grand Prix with the team, Certificate of Merit in Fish and Pasta
July – 1998 Chaine Des Rotisseurs
“The best Chef of the Year” Finalist
October – 1997 2nd Turkish Cookery Championship 1997
First Place
February – 1996 Hotelympia 1996
British Open Cookery Championships - London
Best Junior Chef Award, Gold Medal in Pasta Dish Master Chef Drand Prix - 2nd Place with the Team Certificate of Merit in New Zeland Lamb Category
1995 1st Turkish Cookery Championship 1995
First Place
Eyüp Kemal Sevinç also made a certain contribution to Turkish tourism by promoting Turkish Cuisine in various countries of the world (Singapore, Indonesia, United Kingdom, Germany, Austria, Italia, Spain, Egypt, Malta, Romania, Czech Republic, Greece, USA and Russia). Therefore he was elected as “The Most Successful Young Enterpreneur of the Year” by various NGOs in 2004. Since 2002 his web site, www.eyupsevinc.com, has been available on internet. In addition; since February 2006, his first cook book “Sonsuz Mönü” [Unlimited Menu] ( www.sonsuzmonu.com ) and “Benzersiz Lezzetler” [Unique Tastes]which he prepared for Gülor Wines have also been published.
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