One of the world’s most prestigious gastronomy events, Gastromasa Istanbul International Gastronomy Conference & Fair brought together gastronomy professionals for the 10th time on November 6–7, 2025, at the Haliç Congress Center in Istanbul. Held under the theme “Stories of 10 Years,” the event highlighted culinary heritage, creativity, and the vision for the future, marking a new milestone in the industry.
Taking place on November 6–7, 2025, Gastromasa Istanbul hosted the most influential names in the gastronomy world, offering an unforgettable experience. Under the “Stories of 10 Years” theme, leading representatives of global cuisines explored the role of culinary heritage in shaping the future and examined the transformations gastronomy has undergone over the past decade.
Record Attendance and International Gathering
This year, over 17,000 visitors, including professionals from the gastronomy, tourism, and hospitality sectors, as well as culinary enthusiasts, followed Gastromasa with great interest. The event offered a unique gastronomy ecosystem through innovative ideas, shared experiences, and international interaction, concluding with record attendance.
Opening speeches were delivered by Istanbul Deputy Governor Hasan Gözen, Gaziantep Metropolitan Mayor Fatma Şahin, Sözen Group CEO & Gastromasa Founder Gökmen Sözen, İTO Board Member Bahadır Yaşık, Chef & Turkish Cuisine Researcher Vedat Başaran, ETÜDER President Melih Şahinöz, and Metro Türkiye Executive Board Member Hamit Baykal.
Gökmen Sözen, CEO of Sözen Group and Founder of Gastromasa, said:
“What started 12 years ago has today turned Turkey into a strong brand in the international gastronomy world. With our events in Istanbul and London, Gastromasa has become a global congress, bridging Turkey and the world for 10 years. This year, more than 60 world-renowned chefs from five continents, over 20 baristas, sommeliers, and mixologists, more than 350 speakers, leading investors, brands, and numerous NGOs joined us. Through their contributions, we are sharing our journey of representing Turkey’s cultural identity through gastronomy with you over two days of engaging panels.”
Today, Gastromasa is more than an event—it is a platform of ideas and a vibrant ecosystem. We no longer just speak for a day; we generate data, build partnerships, and create opportunities for young talents.
In addition to Gastromasa, we brought Gault&Millau to Turkey, which now operates in ten cities. In April 2025, we hosted the first edition of Salon du Chocolat, with the second edition planned for 2026. In 2026, the world’s largest gastronomy city festival, Taste of Istanbul, will once again be organized in Istanbul by Sözen Group.
Moreover, Gastromasa London, first held in 2024 in one of Europe’s leading gastronomy hubs, received tremendous attention. Our goal now is to continue expanding in London while creating bridges for Gastromasa in Dubai and other parts of the world. At Sözen Group, we take pride and joy in presenting new, innovative projects almost every year to keep our finger on the pulse of the gastronomy and hospitality industry.
At the event, Istanbul Deputy Governor Hasan Gözen emphasized Turkey’s gastronomic vision, saying:
“I believe Istanbul is not only a crossroads of cultures but also of flavors. I see the city’s rich culinary heritage as an aesthetic and sharing culture that spans from Ottoman cuisine to the present day. I believe Istanbul is steadily becoming a city that sets global standards in gastronomy, and I wish continued success in this journey.”
Gaziantep Metropolitan Mayor Fatma Şahin added:
“I thank Gökmen Sözen for his ten years of dedication and for telling this powerful Anatolian story. While Turkey’s perception in gastronomy is positive, we still need to advance further in practical terms. Gastronomy schools, university programs, urban resources, and Anatolian wisdom provide us with a strong foundation. Gastronomy is not just culinary art; it is an ecosystem from seed to plate and also a green economy. In the age of artificial intelligence and design, competition is increasingly shaped by these factors.”
The Biggest Names in Global Gastronomy on the Same Stage!
This year, over 60 world-renowned chefs from five continents, along with hundreds of speakers, investors, and brands, came together in Istanbul.
Among the distinguished participants were: Emmanuel Renaut (Gault&Millau awardee, three Michelin stars), Julien Royer (three Michelin stars), Marco Müller (Gault&Millau hat, three Michelin stars), Oriol Castro (Disfrutar, three Michelin stars, named World’s Best Restaurant 2024), Ángel León (three Michelin stars), Andoni Luis Aduriz (two Michelin stars), Ana Roš (three Michelin stars), Albert Adrià (Michelin-starred), Simon Rogan (three Michelin stars), Antonio Bachour (two-time Best Chef Awards World’s Best Pastry Chef, two Michelin stars), Diego Guerrero (two Michelin stars), Virgilio Martínez (Central, named World’s Best Restaurant 2023), Christian Le Squer (Gault&Millau hat, three Michelin stars), Jorge Vallejo (two Michelin stars), Torres Brothers (three Michelin stars), Mitsuharu Tsumura (Maido, World’s Best Restaurant 2025), Jeremy Chan (two Michelin stars), René Frank (Gault&Millau hat, two Michelin stars), Elena Arzak (three Michelin stars, World’s Best Female Chef 2012), Paco Torreblanca (two-time International Gastronomy Academy World’s Best Pastry Chef), Philippe Bernachon (third-generation of the legendary Bernachon family), Giorgio Bargiani (creative mixologist, The Connaught Bar), Maksut Aşkar (Gault&Millau hat, Michelin-starred), and Fatih Tutak (Gault&Millau Turkey hat, two Michelin stars).
These world-class chefs, pastry chefs, sommeliers, mixologists, leading investors, industry professionals, thought leaders, and national and international brands gathered for the 10th edition of Gastromasa, celebrating a decade of culinary excellence.
Global Partnerships and Collaborations
This year, Gastromasa Pastry, Gastromasa Hospitality, and Gastromasa Bar once again attracted significant attention, featuring presentations by local and international experts who shaped the industry’s agenda.
The event’s Official Airline Partner was Turkish Airlines, while Main Partners included Altınmarka, Coca-Cola, and Metro. Other key partners were:
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Hygiene Partner: Selpak Professional
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Gold Partners: Kozoliv, Özmen Un, Unilever Professional, Pınar, Galeri Kristal, Chef Seasons, ETÜDER
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Professional Kitchen Partner: Öztiryakiler
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Tabletop Equipment Partner: Bonna
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Technology Partners: Culinarist, Kerzz, Resfor
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Catering Partner: Sofra/Compass
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Accommodation Partners: The Stay, The Peninsula Istanbul, Swissôtel The Bosphorus Istanbul, Aliee Istanbul, Rixos Tersane Istanbul, Raffles Istanbul, Fairmont Quasar Istanbul, Shangri-La Istanbul, Marriott Executive Apartments, Avantgarde Refined Caves of Cappadocia, Museum Hotel, Argos in Cappadocia, Innova Sultanahmet Istanbul
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Gala Partner: Rahmi Koç Museum
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Dinner Partners: TURK by Fatih Tutak, Neolokal, Mikla, Seraf
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Media Partners: Foodinlife, Gault&Millau Turkey, Salon du Chocolat, Food and Travel
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Communication Partner: Effect Burson
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Uniform Partner: White Uniform
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Session Partners: HİB, Altınmarka, Bonna, Callebaut, Chef Seasons, Doğanay, Ingredy, Jumbo, Kafessiz Türkiye, Kütahya Porselen, Nesos, Özmen Un, Öztiryakiler, Pernod Ricard Turkey, Resfor, Ruins, Shark Ninja, Unilever Food Solutions, Galeri Kristal, The Stay, GISP, Marriott Executive Apartments
Other participating companies included AccoLink, Arslan, Arzum, Ayvalık Municipality, Barilla, Bivero, California Walnuts, Callebaut, Cambro, CarrefourSA, Çayista, Deliziya, Denebi Çerez, Doğanay, Dovital, Eker, EkolFood, Erenil, Erüst, Fasdat, Frenox, Everything for Kitchen, Füme Ustası, Galez, Gastropartner, Gusto, İçim, Hausbrandt, Heinz, HİB, Horeca Concept, ID Fine, Karaköy Güllüoğlu, İmpeks, Hotel Restaurant, İnterni, Kahvaltı Dünyası, Kemal Özcan, Koza Gıda, Kroom, L’arenda, Lente, Lezita, Lipton, Marmara Seafood, MatGusto, Migros, Napoli Antica, Neomezura, Özmermer Un, Pepsico, Perinthos, Porland, Proverse, Redbull, Roasting Works, Robot Coupe, Segafredo, Fresh Breath, Samixir, SMR, Spicy Seoul, Sunar, Turkish Culinary Academy, Thermomix, Tork, Turco Truffle, Turyağ, Unilever Food Solutions, Papatya Design Furniture, USA Rice, Vanova, Veliche, Venado, WP Selection, Yenigün, Yemek, Zambo, Zwilling, among others.
The event was also supported by key institutions such as HİB, ETÜDER, TURYİD, TÜROB, TÜROFED, TUSİD, AKTOB, GPD, TAFED, Chaîne des Rôtisseurs, and more.
Over 60 International Star Names
The event welcomed more than 60 international gastronomic stars from five continents, ranging from Michelin-starred and Gault&Millau-awarded chefs to acclaimed pastry chefs, sommeliers, and mixology experts. Participants shared their career journeys, culinary heritage, menu development processes, and visionary approaches to the future of gastronomy.
The Gastromasa Pastry, Hospitality, and Bar areas featured panels, workshops, and interactive experiences that drew great interest. Attendees had the opportunity to discover innovative products from numerous local and international brands.
Shaping the Future of Gastronomy
During the event, key topics such as sustainability, culinary heritage, menu innovation, tourism and hospitality trends, and next-generation gastronomy visions were explored in detail. The conference further strengthened Turkey’s position on the global gastronomy stage.
The 10th International Gastromasa Gastronomy Conference concluded with strong participation from gastronomy professionals and attracted extensive attention from both national and international media. By showcasing the richness of Turkey’s culinary culture and its international vision, Gastromasa continues to play a leading role in shaping the future of global gastronomy.
Gala Cocktail with Renowned Chefs and Gastronomy Professionals on November 6
Celebrating its 10th anniversary under the theme “Stories of 10 Years,” Gastromasa Istanbul hosted an unforgettable Gala Cocktail on the evening of November 6 at the Rahmi Koç Museum. The event brought together world-renowned chefs, gastronomy professionals, and leading figures from the hospitality sector.
Marking a decade of experience, the evening offered guests a culinary feast accompanied by a unique musical experience. The night began with a trio performance and a 3D Floral Table Display, followed by an impactful opening speech by Gökmen Sözen, CEO of Sözen Group and Founder of Gastromasa. Guests were then mesmerized by the virtuoso violin performance of Pierpaolo Foti, the 10th Anniversary speeches, and the energetic stage show by Solanch De La Rosa. The evening concluded with a lively finale to the rhythms of DJ Thai, leaving a lasting impression on all attendees.
Two Gastronomy-Filled Days in Cappadocia
Ahead of Gastromasa 2025, participating chefs were hosted in Cappadocia on November 3–4 by Sözen Group. Guests stayed at Argos Hotel, Avantgarde Refined Caves of Cappadocia, and Museum Hotel, where they came together for exclusive culinary dinners.
Within the hotels, specially crafted menus were prepared at Nahita Restaurant (Argos Hotel, with consultancy by Ömür Akkor), ACE Restaurant (Avantgarde Refined Caves), and Lil’a Restaurant (Museum Hotel), offering chefs an unforgettable gastronomic experience over the two days.
Chefs also explored the region’s rich history through tours of Ürgüp and Göreme. Following this immersive two-day program, guests traveled to Istanbul to join Gastromasa 2025.
We extend our heartfelt thanks to all our speakers, partners, non-governmental organizations, members of the press, and guests who joined us for the 10th edition of Gastromasa Istanbul.
We look forward to seeing you again next year at Gastromasa!
