Chef Suna Boztok

After completing my 4-year education in Gastronomy and Culinary Arts at Izmir Economy University, I pursued a master's degree in Gastronomy and Culinary Arts at Dokuz Eylül University. I commenced my professional culinary journey in resort and continental hotels, followed by experiences in Michelin Guide-listed restaurants and patisseries in France. I specialized in custom orders and successfully launched the sales of boutique cakes, snacks, bread, and appetizers. Operating my own workshop, I specialized in selling gluten-free bread and transitioned into a career as a instructor chef. I worked as a private chef for celebrations and dinners with a focus on Turkish cuisine. In my academic pursuits, I traveled to villages in Cesme and Urla, documenting and preserving 49 endangered traditional dishes. I have conducted various seminars and publications on topics such as neurogastronomy, bread and baking, edible flowers, gluten-free nutrition, and personalized diet product development. Currently, I provide sourdough bread workshops on my Instagram page and engage in the sale of various products.