PROFESSIONAL GASTRONOMIST & CULINARY ECOSYSTEM DEVELOPER
COOKING IS NOT AN ART
From Kitchen to Ecosystem
Professional Culinary Journey from Elite Kitchens to Food-Tech Innovations.
Exploring gastronomy through science, philosophy, culture, and technology.
My professional journey began in Shiraz, Iran, rooted in its rich culinary heritage, before expanding into international hospitality, luxury hotels, and cruise ship kitchens across the Middle East, Türkiye, and North America.
Over more than two decades, I have combined practical culinary experience with academic study and research, earning a Doctor of Business Administration (DBA) in Hospitality Management.
My professional background also includes delivering culinary education and specialist training through institutions such as İstinye University (ISUSEM) and Bahçeşehir University in Türkiye.
Today, my work focuses on connecting gastronomy, sensory science, data-driven technologies, and nutritional research to develop intelligent systems that support the future of food and personalised nutrition.
Decoding the Future of Human Consumption
The world has beautifully viewed the kitchen through the lens of subjective art and culinary heritage. But art remains a static portrait, while human biology is a dynamic, living force. To truly honor life, we must bridge art with exact, biological science. Every ingredient is a biochemical input, and every human body is a distinct genetic canvas. The classic, one-size-fits-all approach to food has shared its wisdom, but it is now time to move forward. Embracing personalized, scientific gastronomy is our next step toward a thriving humanity.
