The “1st Gastronomy and Creativity Student Summit,” organized by the Gastronomy and Culinary Arts Program of the Beykoz University Faculty of Art and Design, was held on May 8, 2026, at the Kavacık Schools of Higher Education Campus. Bringing together academics and industry professionals, the summit featured comprehensive sessions on current developments in gastronomy, creative approaches, sustainability, digitalization, and gastronomic culture.
The opening speeches were delivered by Assist. Prof. Serap Nazır, Head of the Gastronomy and Culinary Arts Department at Beykoz University, and Prof. Dr. Bengisu Bayrak Shahmiri, Dean of the Faculty of Art and Design. The opening remarks emphasized the relationship between gastronomy education and creative thinking, as well as the importance of collaboration between academia and the industry.
The first panel of the summit, titled “Creativity in Gastronomy: The Nobu Experience,” featured Michael De Jesus, Head Chef of Nobu Istanbul Restaurant operating within The Ritz-Carlton, Istanbul, and Chef de Partie Tolga Gül as speakers. Moderated by Res. Assist. Aylin Berna Zamandar Başoğlu from the Faculty of Art and Design at Beykoz University, the session focused on creative culinary approaches, international kitchen experience, and fine dining culture.
During the first academic session titled “Current Perspectives in Gastronomy,” students shared their research and studies in the field of gastronomy with participants. Topics ranged from the career experiences of female chefs to Ottoman culinary culture, gastronomy tourism, and the rise of Peruvian gastronomy. The session was moderated by Dr. Lecturer Aslı Zuluğ, Head of the Gastronomy and Culinary Arts Department at Özyeğin University.
The panel titled “Tradition on the Plate, Technology Behind It: The Story of Araka & Casa Lavanda” featured Araka Founder Chef Zeynep Pınar Taşdemir and Casa Lavanda & HeyHotel AI Co-Founder Ekin Şen as speakers. Moderated by academician and wine professional Alp Açık, the session explored how traditional approaches and technological transformation progress together in gastronomy.
In the panel “Sustainability, Digitalization, and Talent: Shaping the Future of the Industry,” industry representatives discussed the transformation of the gastronomy world from different perspectives. Speakers included Dr. Hakan Başdoğan, Deputy General Manager of R&D, Quality and Sustainability at Erişler Gıda; Hediye Güral Gür, Chairwoman of the Board of NG Hotels; İsmail Cem Akar, General Manager of Bonservis; and Sabri Gülel, Chairman of the Board of Boldy. The session was moderated by Selin Madak.
The final session of the summit focused on the theme “Identity and Cultural Heritage in Gastronomy.” Moderated by Dr. Lecturer Aslı Aksoy, Head of the Gastronomy and Culinary Arts Department at Haliç University, the session addressed topics such as the relationship between stress and food choices, the neuroscientific foundations of taste perception, the impact of gastronomic creativity on customer experience, and the reflections of digitalization on culinary culture.
Held with strong participation, the “1st Gastronomy and Creativity Student Summit” became an important meeting point that supported creative thinking in gastronomy while contributing to students’ academic and professional development.
We would like to thank everyone who attended, contributed, and especially all of our sponsors for their valuable support.
This content was updated on 11/05/2026.