After many years as an Executive Chef in restaurants and hotels around the world, Ercüment moved into private and yacht cheffing. For more than six years he’s cooked almost exclusively at sea, across the bays and coastlines of Turkey and Europe, most recently spending a full season exploring regional Italian cuisine firsthand.
His cooking spans fine dining, pastry and artisan breads to large-scale events, with particular strength in Italian, Mediterranean, Turkish, Middle Eastern and Arabic cuisines.
He’s also certified to operate boats and tenders, a real asset on board.
Ercüment is available for private and yacht placements throughout Europe.
