I am a passionate and resilient Chef de Partie with extensive experience in high-end kitchens, from gourmet restaurants to luxury resorts. I bring a strong foundation in Turkish, European, and Asian cuisines, blending creativity and discipline in fast-paced, sustainable environments. I value ethical workplaces, collaboration, and lifelong learning. My background combines hands-on culinary expertise with academic training, making me practical and forward-thinking in the kitchen.

Arda Sozen

I am a passionate and resilient Chef de Partie with extensive experience in high-end kitchens, from gourmet restaurants to luxury resorts. I bring a strong foundation in Turkish, European, and Asian cuisines, blending creativity and discipline in fast-paced, sustainable environments. I value ethical workplaces, collaboration, and lifelong learning. My background combines hands-on culinary expertise with academic training, making me practical and forward-thinking in the kitchen.

Available to hire

I am a passionate and resilient Chef de Partie with extensive experience in high-end kitchens, from gourmet restaurants to luxury resorts. I bring a strong foundation in Turkish, European, and Asian cuisines, blending creativity and discipline in fast-paced, sustainable environments.

I value ethical workplaces, collaboration, and lifelong learning. My background combines hands-on culinary expertise with academic training, making me practical and forward-thinking in the kitchen.

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Language

Turkish
Fluent
English
Advanced
German
Beginner

Work Experience

Chef de Partie at Weissenhaus Private Nature Luxury
July 1, 2023 - Present
Seasonal menu planning with a focus on sustainability and local products; task force involvement in Michelin standard operations; employee training, banquet preparation, and cross-department rotation (tournant); pastry and Asia Bar taskforces; food photography and visual content for business promotion.
Cook at JW Marriott Ankara
January 1, 2023 - April 30, 2023
Managed service operations for all-day dining; in charge of sustainable kitchen production and daily shift planning; coordinated kitchen during high-traffic service hours.
Asst. Chef de Partie at Maxx Royal Kemer
August 1, 2022 - November 30, 2022
Cold kitchen pass in-charge; mentored junior chefs and contributed to creative recipe development; delivered personalized menus to VIP guests; played a key role in service orientation and guest satisfaction.
Demi Chef de Partie at Rixos Premium Bodrum
July 1, 2018 - September 30, 2018
Responsible for buffet decoration and interactive guest-facing cooking; served 1600–2000 pax per service in an all-inclusive resort.

Education

Bachelor of Science in Gastronomy and Culinary Arts at Anadolu University
January 11, 2030 - January 1, 2023
Associate Degree in Cookery and Culinary Arts at Avrasya University
January 11, 2030 - January 1, 2020
High School Degree in Cookery & Tourism and Hospitality at Meng en Tourism and Cookery High School
January 11, 2030 - January 1, 2017

Qualifications

Add your qualifications or awards here.

Industry Experience

Travel & Hospitality, Professional Services

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