Aydın Demir

Aydın Demir, born into a family with four generations of culinary heritage in Mengen, began his journey in the kitchen as an apprentice at a young age. After gaining experience in various restaurants including Club 29, Şamdan, Discorium, Piezza, Citron, and La Fontaine, he assumed the role of head chef at Changa in 1999. Under his leadership, Changa Restaurant was recognized as the "39th Best Restaurant" in The World's 50 Best Restaurants 2002, earning him prestigious acclaim.

Aydın Demir, who has previously served as head chef at renowned establishments such as the Ritz Carlton Hotel, Çırağan Kempinski Hotel, and Kanyon Konyalı Restaurant, also held the prestigious position of head chef at the Presidential Kitchen. In 2010, he joined Divan Taksim Hotel as Executive Chef and later advanced to the role of Cluster Executive Chef. In 2012, Aydın Demir was invited by the Michelin Starred Chefs' Association in Lyon, France, where he showcased distinguished Turkish cuisine to an audience of 400 and was honored with the title of "Chef of the Year" by the "Toques Blanches du Monde" (The White Cone of The World) organization in Lyon. In 2016, Aydın Demir assumed the role of Executive Chef at Ortaköy Feriye Palace. Following his departure in 2019, he served as a consultant for several hotels and restaurants. Concurrently, he embarked on a career in television, hosting various programs, and delivered lectures on Turkish Cuisine as an Instructor Chef at several universities.

Aydın Chef, who collaborated on Turkish Cuisine with his father İbrahim Demir, explored fusion cuisine with renowned British Chef Peter Gordon, delved into molecular gastronomy with French Chef Paul Pairet, and embraced minimalist cuisine with Fabrice Canelle. Over his illustrious career spanning more than forty years, he synthesized these diverse culinary influences. In February 2024, Aydın Chef joined the Le Cordon Bleu Istanbul team.