Fueled by a life-long passion for food, Chef Ömer Akosman’s culinary journey started at a young age with internships at Numnum and Kitchenette. While studying gastronomy at Johnson&Wales, he quickly dove into the world of fine dining at Pane e Vino in Rhode Island. He then worked at world reknown Chef Thomas Keller’s restaurant Bouchon in Beverly Hills, all the while continuing to improve himself with a pastry education in Chicago Kendall College; and took his gastronomic ride to another level working at Michelin-starred Blackbird Restaurant. After returning to his homeland Turkey in 2020, Chef Ömer Akosman started his fine-dining catering service “İki Private Dining”, and is now creating wonders at Aşeka as the head chef and managing partner.