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Rudolf van Nunen-executive chef
Rudolf van Nunen
Grand Maitre de Cuisine
Rudolf van Nunen
Grand Maitre de Cuisine

Hello and Welcome

Who I am: Dynamic & passionate culinary professional with strong international background.

My attitude: I provide positive work inspiraction based on culinary knowledge. From my experience I understand that positive emotion is created by excellent customer interaction. I give a cut above what guest expections are.

Method: I use plant based inspiring cooking, respect for sustainebility, eco care, no waist food care.

Skills

Creativity
0%
Leadership
0%
Training/Coaching
0%

Expertise

  • Nouveau French
  • Fusion cuisine
  • Dutch cuisine
  • Turkish cuisine
  • German cuisine
  • Indonesian cuisine
  • Cajun cuisine
  • Thai cuisine
  • Menu creation
  • Kitchen design
  • Client communication
  • F&B planning
  • Sales
  • Seminars
  • Public demonstrations
  • Culinary staff selection

Resume

Awards
2016
Best Chef of Turkey
Declared "Best Chef of Turkey" by Time Out Magazine
2015
World Master Chef
World Master Chef by World Master Chef Society London U.K.
2014-18
President of Bocuse d’Or Turkey Academy
Made president of Bocus d'Or
2001-22
Grand Oficier Maître Rôtisseurs:
Expertise
  • Nouveau French
  • Fusion cuisine
  • Dutch cuisine
  • Turkish cuisine
  • German cuisines
  • Indonesian cuisine
  • Cajun cuisine
  • Thai cuisine
  • Japanese cuisine
  • Thai cuisine
  • Menu creation
  • F&B planning
  • Public demonstrations
  • Culinary staff selection
  • Sales
Education
1986 - 1987
American Chef‘s Federation
American Regional Cookery
1985 -1986
Detroit Institue of Gastronomy
Leadership and Management
1978 - 1980
Eindhoven Hospitality School
Escoffier Cooking Bakery Pastry
Work experience
2021 - present
Sans Restaurant
Executive Chef of Şans restaurant contemporary Turkish and Mediterranean cuisine. Restaurant serves lunch and dinner. Responsible for daily operations, training of culinary team, menu creation, food tasting.
2017 - present
Altelier Rudolf
Owner/Manager at Atelier Rudolf & vineyard. Sustainable projects for an improved future. Premises newly renovated for future workshops.The vineyard has been enstablished with heirloom grape cultivars and is maturing for harvesting in the near future.
2018 - 2019
Narcissus Hotel & Spa
Executive Chef at Narcissus Hotel & Spa in Riyadh Kingdom of Saudi Arabia Responsible for daily operations, training of culinary team, menu creation, food tasting.
2016 - 2017
Izmir Economy University
Instructor Chef at Izmir Economy University/Faculty of Gastronomy Consultancy: culinary design, menu upgrade, seminars, workshops, culinairy training
2014 - 2016
10 Karaköy Hotel İstanbul
Responsible for daily operations, recruiting, training of culinary team. Weekly Protocol dinners, wedding parties and such organizations. Daily food tasting with new clients. Mediteranean cuisine and Eurasian cuisine restaurants and a SkyBar Terrace.
2011 - 2014
The Marmara Taksim & Esma Sultan
Responsible for daily operations, recruiting, training of culinary team. This 5 Star hotel ia in the heart of İstanbul - Banquets for 1200 guests, outside catering for up to 2000 guests. Food safety and weekly labaratory food test maintaining Simply Safe protocol. Weekly protocol dinners, wedding parties and such organizations at Esma Sultan Yalısı. Daily food tasting with new clients.
2008 - 2011
Miele Culinary Institute, the Netherlands
Responsibility for 16 different cultural culinary workshops for specific kitchen equipment. Interaction with customers as well as business to business. Direction over all recipes, development of kitchen manuals, HACCP, budgets, procedures, policies, kitchen designs & equipment, staffing, planning, website planning and general operations. Manager of 9 culinary instructors, 4 office administrators, as well as giving demonstrations.
2007 - 2008
Kempinski Hotel Çırağan Palace İstanbul
Responsible for daily operations, recruiting, training of culinary team. Weekly Protocol dinners, wedding parties and such organizations. Daily food tasting with new clients. Mediteranean cuisine and eurasia cuisine restaurants and a SkyBar Terrace.

Contact

Get in touch

Please feel free to contact me. I have quite a busy schedule, I maintain a no phone in the kitchen policy. Please send me an email, text message, What's app or other social media text. I do my best to respond within 24 hours.

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