Eastern Mediterranean University (EMU), Faculty of Tourism, Department of Gastronomy and Culinary Arts has strengthened its academic team by welcoming Chef Tolgar Mireli, who brings valuable experience from renowned Michelin-starred restaurants. With the contributions of the department’s experienced chefs, students will have the opportunity to explore diverse culinary cultures and benefit from the expertise of industry professionals.
Who is Tolgar Mireli?
Completing Tourism Management and Gastronomy training in Bremen, Germany, Tolgar Mireli commenced his career at Ankara Hilton and Sheraton hotels. He gained international experience working alongside a two-Michelin-star chef at Le Canard Nouveau in Hamburg and at Al Muntaha in Dubai’s iconic Burj Al Arab. Mireli continued his career at Austria’s two-Michelin-star Restaurant Hubertus, Switzerland’s Restaurant Vertigo, and London’s two-Michelin-star Le Gavroche, and also served as Junior Sous Chef at San Francisco’s Michelin-starred Gary Danko. He later took on the role of Sous Chef at the Michelin-starred Stromburg in Germany, led by Johann Lafer.
After returning to Türkiye, Mireli launched his own restaurant, Para Gastroteka, in Ankara and later served as Executive Sous Chef at Istanbul’s Swissotel The Bosphorus, managing seven à la carte restaurants. He has also contributed to culinary education, mentoring future chefs at EMU. Continuing his gastronomic journey, Mireli opened Sia Eli in Bodrum Gümüşlük, earning a spot in the 2024 Michelin Guide and the Gault&Millau Hat Award. Most recently, he led the kitchen at Aliee Istanbul, one of Türkiye’s most prestigious hotels, located in the historic Tersane district, shaping its culinary vision from its opening.
Mireli, Once Again at EMU!
In the 2025–2026 Academic Year, Tolgar Mireli will join EMU Faculty of Tourism, Department of Gastronomy and Culinary Arts as an instructor, sharing with students both the finer points of culinary arts and his international gastronomic vision. The Dean’s Office at the Faculty of Tourism highlighted that this important development will further enhance the faculty’s global academic perspective, emphasizing that students will have the exceptional opportunity to receive training from a chef with Michelin-star experience.
The Chef Team of EMU Gastronomy and Culinary Arts Department
EMU Department of Gastronomy and Culinary Arts has a strong academic team consisted of experienced chef, both nationally and internationally. The current members of the academic team are: Dr. Kurtuluş Özbaşar, Specialist Ali Rıza Doğan, Specialist Pınar Barut, Specialist Yiğit Zeyneloğlu, Senior Instructor Atahan Tahsiner, Senior Instructor Efe Gençay, Senior Instructor Erdal Birlik, Senior Instructor Ezgi Topcu, Senior Instructor Fatma Öztunç, Senior Instructor Hatice Kumaş, Senior Instructor Hulus Hulusioğlu, Senior Instructor Kardelen Üntaç, Senior Instructor Kutay Arda Yıldırım, Senior Instructor Mine Adalıer, Senior Instructor Mustafa Kocabaşoğlu, Senior Instructor Tanya Kilitkayalı and Senior Instructor Uğur Yılmaz Deniz.
EMU Gastronomy and Culinary Arts Undergraduate Program
EMU Gastronomy and Culinary Arts Undergraduate Program is designed to train skilled chefs aspiring to become kitchen leaders and managers in the food and beverage industry, equipped to showcase dishes from both local and international cuisines. The program also aims to contribute to meeting the demand for trained professionals in the hospitality and food and beverage sectors.
The program aims not only to develop students’ culinary skills but also to enhance their analytical thinking, communication, creativity, and research abilities. Students are trained to become future managers capable of generating knowledge and applying it in practice.
