Chef Batuhan Özkök - Frequently Asked Questions

Question 1

Who is Chef Batuhan Özkök and what is his background?

Accepted Answer

Chef Batuhan Özkök is a culinary professional with deep experience in Michelin-starred restaurants, Gault & Millau venues, and World's 50 Best establishments. He has worked with properties including EDITION Hotels, Mandarin Oriental, and JW Marriott, and now offers culinary consulting, private hospitality, and executive dining services.

Question 2

Do I need a certain level of experience or budget to work with Chef Batuhan?

Accepted Answer

There are no prerequisites. Whether you're a restaurant investor planning an opening or a private host arranging a dinner for six, the right scope is identified from your brief and the initial project review.

Question 3

What is the first step to getting started?

Accepted Answer

Send a short brief via the contact form or WhatsApp — date, location, guest count, or a rough description of your need. A response typically comes within 24 hours.

Question 4

Do you work outside Turkey?

Accepted Answer

Yes. International consulting projects, private dining requests abroad, and charter or private jet programs are all served. Strategy and analysis phases can be conducted remotely; on-site execution is arranged where needed.

Question 5

How long does a consulting engagement typically take?

Accepted Answer

It depends on scope. A focused audit or menu revision can be completed in 1-2 weeks. Concept development or full operations transformation projects range from 4 to 8 weeks. A clear timeline is established in the first conversation.

Question 6

Is consulting only for fine dining restaurants?

Accepted Answer

No. Work spans casual dining, boutique cafe chains, hotel F&B operations, dark kitchen models, and gastronomy investment projects. Michelin-standard thinking is applied at every tier.

Question 7

Do you work on-site or remotely?

Accepted Answer

Both. Discovery, audit, and strategy phases are largely remote. Team training, implementation, and audit visits are conducted on-site. Hybrid structures are designed based on the project.

Question 8

Can I engage just one service — menu, training, or operations?

Accepted Answer

Yes. Each service is available as a standalone engagement. When combined, they form an integrated advisory structure that delivers faster and more consistent outcomes.

Question 9

What is delivered at the end of a project?

Accepted Answer

Deliverables vary by project, but typically include SOP documentation, recipe cards with cost analysis, an operational roadmap, training materials, and a post-implementation review.

Question 10

How far in advance should private home dining be planned?

Accepted Answer

Two to three weeks is ideal — enough time to finalize the menu, sourcing, team, and logistics. Urgent requests can be accommodated in 5-7 days, though some options may be limited.

Question 11

What group sizes do you serve?

Accepted Answer

From intimate 4-6 person dinners to 30-40 guest private celebrations. Menu complexity, service style, and team size are all tailored to the group and event format.

Question 12

Can you accommodate vegan, halal, allergen-free, or other special diets?

Accepted Answer

Yes. A guest profile is collected before each service, capturing all dietary requirements, allergies, and preferences. Every guest's needs are integrated into the menu design.

Question 13

Can a home kitchen actually support fine dining quality?

Accepted Answer

Yes. The kitchen space is assessed in advance, and the necessary equipment and mise en place planning is handled by our team. We bring our own equipment and adapt the menu to the space.

Question 14

How does yacht fine dining service work?

Accepted Answer

It starts with the brief, guest profile, and route. The menu is then designed around galley capacity, sourcing and cold chain are coordinated, and execution is delivered discreetly without disrupting the guest environment.

Question 15

How are private jet galley limitations handled?

Accepted Answer

Full coordination with the flight crew, catering partner, and ground ops happens before departure. The menu is designed around the aircraft type and flight duration. All temperature management and service ware are prepared and checked pre-departure.

Question 16

Can you continue the private jet or yacht program into a villa or residence dining format?

Accepted Answer

Yes. The hospitality standard from a jet or yacht journey can seamlessly extend into a villa, residence, or event dining format so the guest experience continues at the same level after landing or docking.

Question 17

How is guest privacy protected?

Accepted Answer

Guest information, preferences, and program details are only shared with the people operationally required to deliver the service. No social media, press mentions, or referencing is used without explicit guest consent.

Question 18

How does corporate event chef service work?

Accepted Answer

The event purpose, headcount, venue, theme, and budget target are clarified first. The right format (standing dinner, seated dining, masterclass, pop-up) and menu are then proposed. The entire operation is managed by our team.

Question 19

How long is a cooking class and where can it be held?

Accepted Answer

Standard classes run 2-3 hours, master classes 4-5 hours. They can be hosted in professional kitchens, hotel event spaces, private homes, or outdoor venues. All ingredients and equipment are sourced by our team.

Question 20

How far in advance should I reach out for an event?

Accepted Answer

Small private events: 7-10 days. Mid-scale corporate events: 3-4 weeks. Large or fully custom-format projects: 6-8 weeks ahead is recommended.

Question 21

How is pricing determined?

Accepted Answer

Every project is customized to its scope, location, headcount, and service duration — which is why no list pricing is published. Share a brief and a response with initial guidance comes within 24 hours.

Question 22

What are the payment terms?

Accepted Answer

The typical structure is a deposit at confirmation and the balance on the day of delivery or event. Consulting projects can be structured with milestone-based payments.

Question 23

What is the cancellation or change policy?

Accepted Answer

Changes during the planning phase are generally accommodated without charge. Later-stage changes and cancellations are handled under the terms outlined in the agreement, which are shared clearly at project start.

Frequently Asked Questions

General — Who Is Chef Batuhan Özkök?

Restaurant Consulting & Operations

Private Dining — Home, Villa & Private Venues

Luxury Private Hospitality — Yacht & Private Jet

VIP Events & Private Cooking Classes

Pricing & Process

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