Welcome to the Anatolian Gastro-Tourism Association!

Ömer Kartın completed his education in Istanbul and graduated from Galatasaray High School. He subsequently pursued his undergraduate studies at Boğaziçi University.

With nearly 35 years of professional experience in the tourism industry — including more than two decades dedicated to gastronomy tourism — Kartın has developed a strong and versatile career. He has assumed diverse responsibilities across both national and international platforms.

Kartın served as a tour operator in Thailand and has played an active role in tourism development initiatives. His career reflects a sustained commitment to advancing tourism and gastronomy-driven projects.

A member of TÜRSAB for 23 years, Kartın has consistently demonstrated leadership and sectoral expertise. He has participated in numerous workshops and professional training programs organized in globally recognized gastronomy hubs, including Bologna, Bordeaux, Bilbao, and Glasgow.  

He has also served as a founder or executive board member of numerous non-governmental organizations within his field. Kartın is fluent in French and English at an advanced level.

Ayşegül Binici, who stands out in the field of gastronomy with her identity as both a writer and a media professional, is recognized for her deep knowledge and experience in the culinary arts. Through her gastronomy articles, interviews, and content reaching a wide readership and audience, Binici conveys the flavors, techniques, and historical dimensions of Turkish gastronomy culture in a rich and engaging language.

Also known as a television presenter, Binici takes her viewers on flavor-focused journeys through the content she prepares and hosts, demonstrating that gastronomy is not merely a field of consumption but also a cultural narrative.

Having become an influential figure in the areas of gastronomy communication, media production, and cultural gastronomy, Binici holds a distinctive position in the sector with this multidimensional perspective.

Dr. Yalçın Güçer, who has dedicated his academic career to the fields of gastronomy and food engineering, completed his master’s and doctoral studies in the Department of Food Engineering, focusing on fermentation technology and volatile aroma compounds.

With nearly 20 years of academic experience, he has taught at the university level, held administrative positions within academic institutions, and contributed to sector-oriented research.

Dr. Güçer, who has published books and academic articles in the fields of gastronomy and food sciences, continues his role as Head of the Department of Hotel, Restaurant and Catering Services at Ankara University Beypazarı Vocational School.

He is fluent in advanced English and, at the same time, actively takes part in various civil society organizations and professional institutions.

Celal Dikkatli, who possesses extensive knowledge and experience gained over many years in the gastronomy and tourism sectors, is the founder and manager of one of Ankara’s notable gastronomy establishments.

Through Attendo Vino, which he created, he has blended modern wine culture with local flavors, offering a distinctive gastronomy experience.

With his innovative perspective and sectoral vision, he contributes to the development of gastronomy by leading various projects and initiatives.

Dikkatli is recognized for his meticulous approach, strong presentation techniques, and commitment to quality.

Throughout his professional life, he has made significant contributions to gastronomy culture and the hospitality sector in Ankara.

Prof. Dr. Nevzat Artık, one of Türkiye’s leading academics in the fields of food science, food engineering, and food safety, serves on the Board of Directors of our association with his extensive academic and institutional experience built over many years.

Having completed his doctoral studies at Ankara University, Prof. Dr. Artık conducted his postdoctoral research at Kyoto University in Japan. He obtained the titles of Associate Professor and Professor in the field of Food Engineering.

To date, he has authored more than 300 scientific publications and has taken part in numerous national and international commissions, particularly in the areas of food legislation, food safety, and quality standards.

Prof. Dr. Nevzat Artık, who has undertaken active roles on significant platforms such as the Ankara University Food Safety Institute Directorate, TSE technical committees, EU projects, and the Agricultural Council, continues his work as a Member of the Board of Directors of the Anatolian Gastro-Tourism Association, contributing with his extensive knowledge and experience.

Muharrem Kılıç, who stands out with his many years of experience in the field of business management, is a graduate of the Department of Finance, Faculty of Economics and Administrative Sciences, Gazi University.

Throughout his career, he has undertaken managerial and operational roles in various establishments such as Ziraat Cafe Bistro, Büyülü Bahçe Restaurant, Tandoğan Halı Saha, and Köprü Cafe. He currently continues to operate Ziraat Cafe Bistro.

Muharrem Kılıç, who has also assumed active roles in the field of civil society, serves as a Member of the Ankara Chamber of Commerce 48th Committee (Canteen and Catering Services Assembly). He is also the President of the Federation of University-Based Operators and a Board Member of the Halı Saha Operators Federation.

 As a Member of the Board of Directors of the Anatolian Gastro-Tourism Association, he utilizes his sectoral experience and institutional knowledge to contribute to the activities and initiatives of our association. 

Born in Ankara in 1981, Gökhan Aksoy is the owner of Göksu Restaurants. After graduating from TED Ankara College, he completed his undergraduate studies in Mechanical Engineering at Karadeniz Technical University and in Business Administration at Istanbul Bilgi University.

With a management approach that brings together the disciplines of engineering and business, he has strengthened the respected position of Göksu Restaurants in Ankara and has made significant contributions to establishing the venue as one of the contemporary representatives of Turkish cuisine.

Göksu Restaurants has been deemed worthy of numerous prestigious awards, including “Best Turkish Cuisine,” “Best Restaurant,” and the Ateşbaz-ı Veli Culinary and Gastronomy Culture Awards.

Additionally, Gökhan Aksoy, who is a member of the Chaîne des Rôtisseurs and its beverage-culture-focused branch, the Ordre Mondial des Gourmets Dégustateurs, continues his work on projects aimed at the development of Göksu Restaurants.

As a Member of the Board of Directors of the Anatolian Gastro-Tourism Association, he contributes his expertise in gastronomy and business management in support of our association’s vision.