Up until 11 years ago I was not a chef. I was not really even a cook; I was an admirer and an eater: my experience never went beyond eating in restaurants and admiring great chefs. Growing up in Turkey I was  encouraged to get a degree (and cooking was certainly not considered a valid option) and I ended up being a teacher. I liked my job and the lifestyle it allowed me to have. However, I kept feeling that I was missing out on my true passion. Then,  I moved to US and started thinking about going back to school and it hit me "I can go to Culinary School and become a chef." That is exactly what I did. I cooked, I learned and I fell in love with it.  After graduation , I was fortunate enough to work at Nomad Hotel, Ace Hotel and 71 and Above. I also worked for Wolfgang Puck's catering events and Katie Chin who is a cook book writer and  a celebrity chef in Los Angeles. They were all  high pressure, fast paced team environments. I continued perfecting my technique and picking up speed.

At nights, I was beginning to experiment with modern cooking techniques. I couldn't wait to get home from the long days at the restaurant and attempt some of the wild ideas floating in my head. To my husband, I became the mad scientist. Suddenly, our kitchen was filled with powders and weird gadgets. Teaching myself modern methods has encouraged my creativity and changed my approach when it comes to creating new dishes. As I fell deeper into my art, I understood that I needed to work in a way that would allow me to create my own menus. So, on my days off from the restaurant, I would focus on building my private chef company. Eventually , we decided to come to Palm Springs and focus all my energy on my private chef business.
I love having the ability to be creative and to design my own menus that deliver a unique experience to my guests. My goal is to bring upscale restaurant experience to the tables of all my guests while creating flavorful and beautiful-looking dishes with the privacy of their venue with my team.