Biography
Mahdi Dihdashti
professionally known as Ivan Prof
Is a thinker and author in the field of gastronomy and a culinary innovation consultant who, through an interdisciplinary approach, connects the boundaries between culture, science, and the art of cooking.
He has authored and co-authored several influential works in the field of culinary science and gastronomy, including the
(Gastronomy Foundation) series and the highly regarded book
(The Philosophy of Gastronomy): From Antiquity to Modernism.
As a lecturer and consultant,
he has collaborated with renowned universities such as Bahçeşehir University and İstinye University, and contributed to major gastronomy events, festivals, and competitions globally.
Effects Gallery
Also serves as a senior advisor to the Oxford Institute of Culinary Science and Gastronomy and continues to push the boundaries of culinary arts through education, technology, and cultural innovation.
CHEF.COACH
Mahdi Dihdashti (Ivan Prof) served as the coach and national team leader of Iran during the 18th International Gastronomy Festival and Competition held in Istanbul. He has also participated multiple times as both a judge and contestant in various prestigious culinary competitions worldwide.
SOCIAL MEDIA
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YOUTUBE
Professional Culinary & Hospitality Experience
Mahdi Dihdashti brings over 22 years of distinguished culinary and hospitality experience, having served in key roles at internationally renowned establishments such as
Royal Palace of Oman – Muscat (Exclusive culinary service for the royal household)
Hilton Hotel – Istanbul, Turkey
Adonis Holdings – Istanbul, Turkey & Tbilisi, Georgia
Grand Park Lara – Antalya, Turkey
The Land of Legends – Antalya, Turkey
Orange County Hotel – Antalya, Turkey
Princess Cruises – International Waters
Delta Hotel – Toronto, Canada
Beirut Restaurant – Shiraz & Beirut
Darwish Restaurant – Shiraz, Iran
His notable service at the Royal Palace of Oman highlights his expertise in elite culinary management.
Academic & Teaching Experience
He has contributed academically by lecturing at reputable institutions including
Arel University – Istanbul
Longa College – Istanbul
Bahçeşehir University (BAU) – Istanbul
İstinye University (ISUSEM) – Istanbul
Karacan College – Antalya (Affiliated with Akdeniz University)
effectively bridging practical industry knowledge with academic rigor
ACCESS TO MY SCHOLARLY WORKS
You can explore and review a comprehensive collection of my published books, articles, and research on reputable and specialized platforms. Accessible sources include academic papers on Academia.edu and SSRN, specialized and analytical content on Medium, and comprehensive newsletters on Substack. For professional updates and networking opportunities, visiting my LinkedIn profile and viewing multimedia content on my YouTube channel are highly recommended. Your engagement on these platforms fosters the advancement of knowledge and awareness in the fields of gastronomy philosophy, culinary innovation, and nutritional sciences.
Gastronomist, Culinologist & Nutritionist