PURE PASSION FOR COOKING

LEAVE IT TO CHEFS!

For you, with you or about you...

Food is the most unlimited element of the culture concept. It is a sharing method in itself. It creates its own language without encountering any language barrier. Wherever you stand in the culinary universe: cooking, eating, agriculture, handicrafts, etc.; it offers you a different pleasure. The Chefs Collective promises to give you the experience of the process you desire.

In this perpective, we move away from being just a catering service and become an experience design collective. While we serve different flavors of the world to you in your own home, we can leave wonderful tastes on your palate, or we can cook and taste together extraordinary dishes that you and your guests will enjoy.

About

ABOUT
US

In the simplest terms, Chefs Collective In-House Culinary Services is a food service collective formed by three chef friends with different experiences but the same ideals. We gathered our passion for cooking under the same roof with our common values such as good ingredients, locality, authentic cooking methods and honesty.

Inspired by the magnificent geography we live in, we created a new motto and a business model: For you, with you or about you... In this way, we will be able to share what we want to create regarding culinary culture.

How Can WE Help You?

BOUTIQUE CATERING

We serve the menu we have determined with you to your guests at your home, with the services in your cupboard. Just let your imagination! Would you like to serve topik or ceviche on your grandmother's serving plate?

MENU CONSULTANCY

As Chefs Collective we share experience and passion of world cuisine with you. We prioritize criteria such as material supply, preparation, facilities and locality on behalf of you and create the most ideal menu.

COOKING EXPERIENCES

For those who want to get their hands dirty, we design cooking experiences in their own houses. Would you like to make your original Naples pizza in the oven we will bring to your garden and taste it with a wonderful Italian wine?

Hilal Tayfun

Hilal Tayfun, who grew up with a grandmother who was a cook, years later decided to follow in her footsteps and embarked on her own journey as a chef.

Hilal Chef holds the worldwide reputable Grand Diploma from Le Cordon Bleu.

For the past 22 years, she has been living part-time in Amsterdam, while during her time in Turkey, she continues to tantalize taste buds of Bodrum community at Müptelal as the chef owner.

Fehmi Samancı

Fehmi Samancı, a graduate of Marmara University in Economics, completed his Culinary Arts education at Northern Virginia Community College in 2003. He has worked in various positions such as restaurant manager, Chef de Partie, Demi Chef, and Head Chef at establishments including Ruby Tuesday, La Madeleine Country French Cafe, Kanyon Konyalı Lokantası, and Istanbul Marriott Hotel Asia Orange Restaurant.

From 2008 to 2019, Chef Fehmi worked as an instructor and executive chef at Istanbul Culinary Institute, Yeditepe University Gastronomy and Culinary Arts Department, d.ream Academy, and USLA Academy, training countless chefs for the Turkish gastronomy scene. Thus he truly deserves his reputation as "Chef of Chefs."

Chef Fehmi, who also hosted a TV program called " Hadi Pişirelim / Let's Cook" on Bein Gourmet for a while, is currently working as a specialist chef and consultant on the digital gastronomy platform called "Kısık Ateş / Low Heat"

Volkan Akdamar

Volkan Akdamar, who started his culinary journey at a very young age, became a food columnist for a while and transitioned to professional gastronomy recently. By following the original recipes of Greek cuisine in his boutique restaurant Oi Filoi he is entitled to take part in the 2025 Michelin Selection.

Drawing inspiration from alternative preparation methods, he sometimes pursues flavors that take weeks to develop. He is known for his fondness for Anatolian and Mediterranean cuisine and is the only self-taught chef in the Collective. Chef Volkan, who cannot tolerate the scent of truffles, has a vast archive of culinary publications that he has been expanding for years.