Menu Consultancy · Ayvalık, Türkiye

Trained in the sky, at sea and in hotels.
Now working on your menu.

Menu development, cost analysis and recipe standardization for restaurants, hotels and yacht kitchens. Backed by years as a Turkish Airlines / DO&CO flying chef, Formula 1 events and international galley experience, online and on-site.

20+
Years in Kitchens
11
Years THY/DO&CO Flying Chef
F1
Formula 1 Pastry Chef
Who It's For

Three different kitchens, one shared problem: the menu.

Restaurants & Meyhanes

Dishes that don't sell, melting margins, a menu that ignores the season. We find out which plates actually make you money.

Hotels & Boutique Hotels

Standards from breakfast to dinner service, waste control and staff efficiency, built on Crowne Plaza and international hotel kitchen discipline.

Yachts & Charter Boats

Tight galleys, limited provisions, high expectations. Sea-specific menus from an STCW-certified chef with a seaman's book and Celebrity Cruises experience.

Peren Açık
About

Kitchen to kitchen, sea to village.

My 20+ year career began in Istanbul at Cibalıkapı Balıkçısı, where I learned the Armenian, Greek and Turkish meze traditions. I joined Mövenpick Hotel Istanbul as an intern and was promoted to Chef de Partie (Garde Manger) after three months, running the cold kitchen at its à la carte restaurant, Azzur. I went on to be executive chef at Fire House, chef de partie at Crowne Plaza Harbiye, and Garde Manger at sea with Celebrity Cruises (Celebrity Infinity).

For 11 years I served as a senior flying chef at DO&CO for Turkish Airlines, preparing business-class menus on flights of over 10 hours. Along the way I cooked as a pastry chef at the Abu Dhabi and Mexico Formula 1 races and at DO&CO Munich. From my base in Ayvalık, I now bring all of that experience to restaurants, hotels and yachts, online and on-site.

"Before you give up on your kitchen, give it one more chance; the fix is often closer than you think."
THY/DO&CO · 11 Yrs Formula 1 DO&CO Munich Celebrity Cruises STCW Seaman's Book
The Route

Twenty years on the move, now arriving in your kitchen.

The Start
Istanbul · Mövenpick
Roots in meze tradition; promoted from intern to Chef de Partie at Mövenpick in three months.
Hotel & Sea
Crowne Plaza · Celebrity Cruises
Chef de partie and executive roles; galley operations and provisioning in international waters.
Sky & Stage
THY / DO&CO · Formula 1
11 years as senior flying chef; pastry chef at Abu Dhabi & Mexico F1 and DO&CO Munich.
Now
Ayvalık
Online and on-site menu consultancy across the Aegean coast and Turkey.
Services

Wherever your kitchen is stuck, that's where we start.

01

Menu Design & New Concepts

A sellable, executable menu built around your audience, venue and kitchen capacity, with concept included for new openings.

02

Cost Analysis & Profitability

The true cost of every dish gram by gram, portion discipline and margins. Menu engineering separates your stars from your dead weight.

03

Recipe Standardization

The chef may change; the taste shouldn't. Measured, photographed, repeatable recipe cards and prep lists.

04

Seasonal Menu Updates

Regular refreshes aligned with season, local produce and cost swings, especially before the tourist season.

05

Kitchen Team Training

Hands-on, on-site training so your team applies recipes and standards consistently on the line.

How It Works

Four steps from form to finished menu.

The Form

Fill in the 2-minute form. I get back to you within 48 hours.

Discovery Call

A 30-minute call where I listen to your business and goals.

Free

Analysis & Proposal

I review your menu and costs, then present a clear scope and price.

Menu Delivery

Delivered with recipes, cost sheets and team training if needed.

Packages & Pricing

Clear price, clear scope. No surprises.

Basic
A quick outside eye on your menu
  • Menu & cost analysis
  • 1 consulting session
  • Written recommendations
4.000 ₺'den
starting · one-time
Start with Basic
Most popular
Standard
The full menu process, end to end
  • Full-process consulting
  • Standardized recipe cards
  • Cost & profitability sheet
12.000 ₺'den
starting · per project
Start with Standard
Premium
Standard + on-site execution
  • Everything in Standard
  • Monthly follow-up calls (3 months)
  • On-site recipe implementation
  • 2 signature "star dishes" matched to your concept
20.000 ₺'den
starting · incl. on-site work
Start with Premium
Tailored
For needs that don't fit a box
  • Yacht & charter season menus
  • Intensive pre-opening support
  • One-off crisis / quick fix
A tailored quote
built around your needs

Prices depend on the size of the business and the scope of the menu; a firm quote follows the free call.

FAQ

Questions you might have.

Is the consultancy fully online?
Most of the process works online: calls, menu analysis, recipe cards and cost sheets. For team training and kitchen observation I also do on-site visits along the Aegean coast; travel to other cities is planned separately.
How long does it take?
The Basic package usually completes within a week. Standard takes 3–6 weeks depending on menu size. If you're aiming for season opening, starting early is always an advantage.
Do you help brand-new businesses too?
Yes. I support new openings end-to-end: concept, menu structure, kitchen workflow and pre-opening team training. Just tick "starting from scratch" on the form.
Why do yacht galleys need specific expertise?
Tight space, limited cold storage, cooking in swell and provisioning can't be learned ashore. With my STCW certificate, seaman's book and galley experience at Celebrity Cruises, I build yacht menus around those realities.
Is the first call really free?
Yes, the 30-minute discovery call is completely free with zero commitment. The goal is simply to see if we're a good fit.
Get Started

Let's talk about your menu.

Fill in the 2-minute form; I'll get back within 48 hours via WhatsApp or phone. First call is free.

Open the Application Form

Your details are used only to get back to you and are never shared with third parties.