Arif Aktürk provides consultancy services for hotel, restaurant, café, and gastronomy investments, covering areas such as concept development, pre-opening planning, professional kitchen structuring, menu development, team organization, and operations management.
He has been channeling his 38 years of professional gastronomy experience—accumulated since 1988—into his consultancy work over the past decade.
By evaluating each project in alignment with the investment's identity, target audience, and business model, he focuses on developing the right concept, establishing an efficient operational structure, and creating a sustainable business model.
• International Projects
• Gastronomy Organizations
• Professional Competitions
• International Representation of Turkish Cuisine
As a Turkish national chef, he has represented Turkish cuisine and gastronomy culture at international gastronomy events and professional competitions held in various countries, and has now brought the professional expertise gained on the international stage to his consultancy work.
For new restaurant, café, patisserie, and hotel ventures, the entire process—ranging from concept design and menu architecture to production infrastructure, operational workflows, team structuring, and cost management—is managed using a scientific, measurable, and sustainable approach. Proper product selection, precise recipe formulation, a balanced cost structure, and systematic operational organization form the foundation of all Aktürk consultancy projects.
For the long-term success of a gastronomy project, brand identity, conceptual integrity, culinary architecture, and team discipline are addressed in unison. This vision secures the business's future just as much as its present.