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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.…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

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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.…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.

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.