Çiğdem Alagök, one of Turkey's first gastronomy graduates, completed her education at Yeditepe University Gastronomy and Culinary Arts Department in 2007. With the idea that “a good chef should be a good manager and salesperson”, she also completed her Master's Degree in Business Management at Yeditepe University. She worked at Ritz Carlton, Changa, Park Hyatt, Turkish Do § Co, W hotel, Bosphorus Brewing Company, Sardunya Catering, and a Two Michelin star restaurant in London.
In addition to working as a lecturer at the Gastronomy and Culinary Arts departments of Bilgi University and Bahçeşehir University, she also worked as a gastronomy columnist at Dünya Newspaper. During the pandemic, she realized the Beslem Meat Products project in the online sales channel. Believing that blue foods will be one of the main sources of sustainable living, Alagök chose seafood cuisine as a specialty. She started diving training in 2013 to learn more about the sea and its creatures. After nearly 700 dives, he received the title of 3-star deep diving specialist. In 2023, she published his 320-page book “Apiko”, which tells the story of 30 different fish. Currently, continues her career at Pasta d'Alfredo brand, which produces fresh frozen pasta, and Coni&Co, the Crispy Chicken Chain.
With large living spaces, fantastic architecture, gourmet restaurants, private pools and playgrounds, Anda Barut Collection is waiting for you to enjoy the attention it pays to make everything at your fingertips.