A Significant Name in Turkish Cuisine, Award-winning Chef Omur Akkor will participate in the International Gastromasa Gastronomy Conference 2023!

 The 8th Edition of the International Gastromasa Gastronomy Conference which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on November 4-5, 2023 at the Haliç Congress Center in Istanbul. The theme of the conference will be “Geography”. Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will take place within our Gastromasa Conference, will bring together world-renowned gastronomy professionals who shape the sector under the same roof. 60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists, 200+ professional speakers, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many others will have the opportunity to take part at the 8th Edition of the International Gastromasa Gastronomy Conference.


About Omur Akkor

Omur Akkor was born in Kilis in 1975. He studied Economics at Uludağ University. Akkor recorded the food in the districts and villages of Bursa for 5 years and prepared the book ‘Bursa Cuisine’. The book ‘Bursa Cuisine’ was the first cookbook to put the 500-year food culture of Bursa on the table. The book, published in March 2009, includes 140 recipes that were published for the first time and entered the world culinary literature. He has been a chef in the excavation workshop team at Alaca Höyük, the oldest archaeological excavation in Turkey, which has been going on for 105 years, and brings 4000-year-old dishes to life. Ömür Akkor has been researching on local cuisine and forgotten dishes. Ömür Akkor’s ‘Seljuk Cuisine’ was awarded the ‘World’s Best Culinary History Book’ award by the world-famous cookbook competition Gourmand Cookbook Awards. Ömür Akkor has also traveled to 81 provinces for the last 25 years to work on Turkish cuisine and completed the “250,000 km for Turkish cuisine” project. He has 26 books and more than 200 articles on Anatolian and Turkish cuisine. Food researcher and traveler Ömür Akkor is also the founding chef of the restaurant Zennup 1884.





Leave a Reply

Your email address will not be published. Required fields are marked *


Recent Posts