Ramis Demirel is a distinguished Turkish culinary talent with an extensive international background. Throughout his career, he has earned prestigious accolades, including the International RistoChef Group Diploma of Merit in Rome and an Honorary Mention from the Italian Federation of Chefs (FIC) in Brazil. A member of the Bulgarian Chefs Association, he also holds an International Master Chef Junior Attestation from Italy.
With deep expertise in the culinary arts, Ramis operates across both domestic and international borders. He is a visionary leader and an inspiration to the next generation, dedicated to mentoring the “new heroes” of the kitchen. Consistently praised by both guests and management, he is known for his exceptional leadership and his ability to blend masterful cooking skills with modern, artistic plating.
WORK EXPERIENCE
Kitchen Coordinator (Head Chef) | Ercan Yemek, Kırıkkale Branch (2015–2017)
Kitchen Coordinator (Head Chef) | Divan Koç Group, Koç Holding (2011)
Head Chef | Ridos Thermal Hotel & Spa, Ekşioğlu Group Inc. (2009–2011)
Head Chef | Tugra Hotel & Spa, National Tourism Inc. (2006–2009)
Head Chef | Ramada Plaza, Milano, Italy (2005–2007)
Sous Chef | Robinson Club Nobilis (2003–2005)
SEMINARS and COURSES
Professional Leadership and Management Training, 2004 Ankara
Occupational Health & Safety Training, 2006 Antalya
Hygiene / Food Safety / Quality Control Training, 2009 Rize
