Chef Metin Isci is a distinguished Executive Chef with a wealth of experience and a passion for culinary excellence. His journey through some of the world’s most prestigious hotels has honed his skills and shaped his innovative approach to cooking. With a dynamic vision and a commitment to the highest standards, Chef Metin has consistently delivered exceptional dining experiences that delight guests and elevate culinary establishments.

• Comprehensive Culinary Management: Chef Metin excels in overseeing extensive culinary operations, including the management of multiple venues, staff recruitment, and development. His ability to optimize hotel performance through strategic refurbishments and upgrades has consistently yielded outstanding results.
• Revenue Generation and Marketing: By implementing effective sales and marketing techniques, Chef Metin has significantly boosted multimillion-dollar annual revenues. His initiatives have not only driven financial success but also enhanced guest satisfaction through targeted training programs.
• Dynamic and Innovative Vision: Chef Metin offers a unique vision that positively impacts teams, establishments, senior management, and guests. His approach is designed to deliver exceptional experiences that are visually, financially, and emotionally compelling.
• Capital Improvement Projects: With a proven track record in orchestrating capital improvement projects, Chef Metin ensures timely completion while reducing operating expenses. His expertise covers construction improvements and the opening of new F&B venues and kitchens.
• Time Management and Communication: Known for his solid time management, communication, and multitasking skills, Chef Metin thrives in fast-paced, customer-facing environments. His ability to excel under pressure ensures smooth operations and exceptional service delivery.

• • Executive Chef, Islamabad Marriott Hotel: Led culinary operations at one of Pakistan’s top hotels, serving a diverse clientele including politicians, ambassadors, and business leaders. Managed 12 outlets with daily covers ranging from 2,500 to 3,000.
  • Executive Chef, Istanbul Marriott Hotel Sisli: Enhanced the hotel’s culinary reputation by introducing seasonal menu promotions and maintaining competitive pricing. Trained and managed kitchen staff to ensure high standards of quality and presentation.
  • Executive Sous Chef, Fairmont Quasar Istanbul: Played a key role in the pre-opening phase, overseeing kitchen staff development and menu planning. Implemented cost-effective procurement practices and maintained excellent guest satisfaction scores.
  • Executive Sous Chef, Mandarin Oriental Bodrum: Contributed to the successful pre-opening of the hotel by managing food supply orders and ensuring compliance with food safety regulations. Developed signature dishes incorporating customer feedback.

• • High School Diploma: Malazgirt Alparslan, Muş
  • Culinary Diploma: ISMEK Culinary School
  • Additional Training: Includes HACCP training, Food Safety Supervisor certification, and numerous leadership and communication courses.