Niyazi Onur KOCABEKİL

Private Chef | VIP Culinary Services

Prepared personalized meals for high-profile guests both domestically and internationally. Delivered tailored service for private events and special occasions with menus inspired by world cuisine. Focused on taste, presentation, and guest satisfaction to provide a professional chef experience.

As a dedicated Demi Chef at MELLEZ | Mediterranean Fine Cuisine, I specialized in crafting refined Mediterranean dishes with a focus on freshness, balance, and elegant plating. My experience includes working with premium ingredients, executing traditional and modern Mediterranean recipes, and contributing to a high-performing kitchen team. Passionate about flavor harmony and guest satisfaction, I aim to continue delivering creative and authentic Mediterranean cuisine in every culinary setting.

While working with the CDP Chefs team in Japan, I led the Besa section at KIK Hotel (Kiroro Peak), creating personalized menus for guests and professional athletes with a focus on performance nutrition and precision. I later managed the , breakfast operations , maintaining high standards in efficiency, presentation, and consistency in a high-volume environment. This experience gave me direct, hands-on exposure to authentic Japanese cuisine—from iconic street food to rare, refined dishes that are difficult to find even globally. Immersing myself in Japan’s culinary culture and the high expectations of Kiroro Peak sharpened not only my technical skills, but also refined my discipline, attention to detail, and commitment to excellence.

Worked in the VVIP culinary team at Education City Stadium during the 2022 FIFA World Cup in Qatar.

Served in the Match Private Suite, preparing and presenting fine dining dishes to FIFA’s special guests.

This role provided hands-on experience in high-volume kitchen operations, international menu execution, and premium-level plating under match-day pressure.

Received an official reference letter in recognition of my performance, culinary discipline, and contribution to a world-class service team.

At Eva Event, I actively took part in prestigious national and international events such as the 56th and 57th Presidential Cycling Tours, EU-funded projects, media launches, film premieres, and corporate gala dinners for brands like Volvo.

During these large-scale cycling events, similar in format to the Tour de France, I focused on designing tailored menus and performance-based nutrition plans specifically for professional athletes.

I led kitchen operations, created concept-driven menus, and managed full-scale meal planning throughout the events.

As the kitchen team leader, I was responsible for culinary coordination, time management, and ensuring a smooth and efficient workflow during high-pressure operations.

Demi Chef at Korumar Ephesus Beach & SPA.

Managed kitchen prep and daily inventory, oversaw open buffet service, and assigned daily tasks to waiters and interns to maintain smooth kitchen operations.

• Followed food safety standards and applied best culinary practices in ingredient handling and meal preparation.

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Part-Time Kitchen Assistant | Big Boss Chef, Malatya/ Yesılyurt

Worked part-time in the kitchen during my studies. Gained hands-on experience by assisting in food preparation and plating.

• At the age of 17 and 18, I worked part-time at Liva Patisserie during school breaks. I assisted in pastry preparation and gained interest in the kitchen while learning about various new products.