Private Chef Asude Yagmur

I am passionate about nutrition-focused, plant-based cooking, and I love creating customized menus just for you. With over 10 years of experience as a fine dining chef across four countries, including Michelin-starred kitchens, I bring a creative culinary flair to every dish. My goal is to craft delicious meals that not only satisfy your taste buds but also nourish your body.

For me, cooking is...

Cooking is my joy—bringing people together with nutritious, plant-based meals while advocating for their high protein and health benefits.

I learned to cook at...

I’m self-taught, having honed my skills in military-like, high-end fine-dining restaurants under the guidance of talented chefs.

A cooking secret...

My secret is my passion for nutrition; I always aim to make meals both delicious with bold spices and flavors and nourishing at the same time.

My menus

Plant-based Mediterranean Feast

STARTER

All inclusive

Meze Platter - a colorful assortment of seasonal, plant-based dishes like hummus, baba ganoush, tabbouleh, and stuffed grape leaves. served with z'ahter pita bites

FIRST COURSE

All inclusive

Braised Artichoke and Orange Salad - a refreshing salad with tender artichoke hearts braised in vine broth, served with fine creamy sweet peas puree and seasonal herbs, drizzled with a rich, buttery plant based orange dressing

MAIN COURSE

All inclusive

Mushroom Wellington - a hearty, savory wellington featuring a blend of mushrooms, caramized onion and savory herbs wrapped in crisp, golden puff pastry, creating a delicious and satisfying plant-based main

DESSERT

All inclusive

Semolina Pudding With Baklava Crisps - a milky semolina dessert topped with tangy lemon curd, fragrant moroccan orange blossom water, candied citrus slices, and baklava crisps for a sweet, aromatic finish

Mediterranean Mosaic

STARTER

All inclusive

Fennel Walnut Salad - a refreshing blend of crisp fennel, tart apples, toasted walnuts, and a citrus vinaigrette, offering a perfect balance of crunch, sweetness, and nuttiness

FIRST COURSE

All inclusive

Mini Potato-Cheddar Tart - A delicate tart featuring layers of thinly sliced potatoes baked with creamy cheddar cheese and a touch of butter until golden and crisp

MAIN COURSE

All inclusive

Filet Mignon With Potato Puree, Brussel Sprouts and Jus - a perfectly cooked, tender filet mignon paired with creamy garlic-butter potato puree, roasted brussels sprouts, and a rich, flavorful sauce

DESSERT

All inclusive

Pistachio Cheesecake - this dessert combines the nuttiness of pistachios with the creaminess of cheesecake, elevated by a white chocolate pistachio ganache and a caramelized crust for a sweet finale

Spice Trails of the Mediterranean

STARTER

All inclusive

Meze Platter - Ajvar from Balkans, silky red pepper humus from Southern Turkey stuffed cabbage or vine leaves from Eagean Sea

FIRST COURSE

All inclusive

"Köpoğlu" - A classic turkish appetizer made with fried eggplant and peppers, typically topped with a garlicky yogurt sauce and a drizzle of tangy tomato and pepper paste

MAIN COURSE

All inclusive

Manti - Traditional turkish dumplings with a modern take, tiny pillows of joy filled with seasoned beef

DESSERT

All inclusive

Burma Baklava With ice Cream and Pistachio - a Turkish dessert similar to traditional baklava but with a unique twist, served with artizan vanilla ice cream and roasted turkish pistachios