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Network Power<100 people
Roles
🔥100%
Startup Founder
✨100%
Business Owner
🧑💼100%
C-level Executive
Geos
🇹🇷100%
Turkey
Work Background
École DucasseProfessor Strategy & Business Models
Aug. 2023Paris, Île-de-France, France
BETCDesign Management
Jun. 2023Paris, Île-de-France, France · HybridCreative Agency - Portfolio of Clients - MSC Luxury Cruise / LVMH Olympics / Petit Navire
Nabta HealthFemTech Head of Product & Brand Management
Dec. 2022 - Mar. 2023Paris, Île-de-France, France · RemoteCreated innovative business solutions from inception to integration for ecommerce platform, healthcare plans, retail exclusive women’s health products and hybrid clinics aligned with care pathways for undeserved women in MENA.
Nabta HealthFemTech Head of Strategic Relations and Communications
Sep. 2020 - Jan. 2023Paris, Île-de-France, France · RemoteFEMTECH
Fostering growth and accessibility of women’s health in the MENA region via FemTech solutions. Managed marketing and business development teams to improve customer experience with strategic communications for B2B and B2C. Catalogued partnerships within holistic skincare, Nutri-supplements, period care, fertility and menopause.
Greenrock Senior Portfolio Project Manager
Jan. 2018 - Sep. 2020Paris, Ile-de-France, FranceCONSULTANCY: Supported content creation, operational tools, market analysis and offering with hotel openings, start-up of a hospitality services and coffee micro-roastery.
CICAS - China Institute of Culinary Arts & ScienceGeneral Manager
Jun. 2016 - Jan. 2018Shanghai City, ChinaPURPOSE-DRIVEN SUSTAINABLE CULINARY SCHOOL
Oversaw development of IDEO new concept for a (human-centered design) sustainable culinary education center. Established priorities, built team, location scouting, due diligence, business model Operandi, liaising with authorities, and acquiring business partners.
Institut Paul BocusePROGRAM DIRECTOR for (Master's in Culinary Leadership & Innovation)
Jan. 2014 - Jun. 2016Lyon Area, France[ELITE EDUCATION] Member of the Executive Committee.
Co-created the first Master’s in Culinary Leadership & Innovation diploma worldwide to address the gender gap and low retention rate of chefs over 30. Established international academic and industrial alliances. Developed educational content, and recruitment. Managed daily operations for the program with €1M annual revenue and lectured for Bachelor’s & Master's Degrees in subjects:
Project Management Concept Creation Creativity Workshops Capstone Projects
Institut Paul BocuseINNOVATION MANAGER
Jan. 2014 - May. 2016Lyon Area, France[RESEARCH + QUALITY + MENTORSHIP] Responsible for ensuring that all academic programs reflect the importance of innovation in the modern business environment. Sparing with the Board of Directors on improving student wellbeing, developing innovative pedagogical approaches, and assisting the organization in improving its business practices. The Innovation Manager acts as an institutional resource for trend-hunting.
Institut Paul BocuseDIRECTOR OF BUSINESS INCUBATOR
Sep. 2010 - Dec. 2013Lyon Area, France[FUNDRAISING + RESOURCE MANAGEMENT] Creation of our first hospitality and food & beverage business incubator in Lyon. Spearheading the incubator by enabling startups to build business plans + access knowledge and resources. Tasks included; evaluating business plans, fundraising, barter agreements, finding key partnerships, develop the process for the entrepreneurial profile, and working with the candidates in building viable business models.
Institut Paul BocuseSTRATEGIC DEVELOPMENT MANAGER (B2B)
Sep. 2010 - Dec. 2013Lyon Area, France[CONSULTANCY DEPARTMENT - B2B] Capstone student projects liaising pedagogical missions with industry partners. (B2B) Incorporate relevant solutions for the industry: clients included General Mills Yoplait, Haagen-Dazs, Bonduelle, McCain, Accor Hotel Group, Parmesan Parmigianino, Alain Milliat Juices, Art Culture Institutions, NGO SINGA, and others.
Hilton EuropeConsultant for F&B Hilton Europe
Jan. 2010 - Feb. 2010Liverpool, United KingdomDevelopment and delivery of training courses (Food Brand Identity and Menu Creation) for Hilton’s European Executive Chefs. Mission conducted in Liverpool, United Kingdom
Jumeirah Group / Jumeirah Hotels & ResortsManagement Trainee HQ as part of a Master's Degree
Jan. 2008 - Dec. 2009Dubai, UAEFranchising Department for Food & Beverage brands. Involved in developing the training programs for international operational teams, operations manual for franchisees, global sourcing, building efficiency tools & menu engineering.
Dom Vikingow (HOUSE OF VIKINGS) General Manager
Jan. 2005 - Dec. 2007Poznań Area, PolandGastronomy Complex in a prime location - [6 business units / up to 80 employees in the high season] Successfully managed daily operations including HR, marketing, strategic supplier partnerships.⌊Increasing sales by 30% through quality food, exceptional service, and good values.⌋
Dom Vikingow (HOUSE OF VIKINGS)FOOD & BEVERAGE MANAGER
Jan. 2003 - Jan. 2005Poznań Area, PolandNegotiating F&B supplier partnerships contracts, food cost, and quality control, menu offerings, and pricing. Further in charge of marketing campaigns and loyalty programs.
Dom Vikingow (HOUSE OF VIKINGS)BAR & TRAINING MANAGER
Sep. 2001 - Dec. 2003Poznań Area, PolandMain supervisor of the sales team, including the scope of customer service, cash control, and up-selling protocols. Furthermore responsible for the events and organization of the entertainment
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