Duaa Merve Ahmadzai

Aspiring chef with international fine-dining experience seeking to further develop culinary expertise in innovative kitchens that value precision, creativity, and cultural diversity.

Culinary Intern - Claude Bosi at Bibendum - London

• Worked in the Garde Manger section, preparing and plating cold appetizers and salads with Michelin-level precision.
• Supported the Garnish section, assisting in final plating and presentation for fine-dining service.
• Gained hands-on experience in a two-Michelin-star kitchen, developing attention to detail and teamwork in a high-pressure environment.

Culinary Intern - Josephine Bouchon - Chelsea, London

• Worked in the Pastry Section, creating traditional French desserts and improving consistency in dough, fillings, and presentation.
• Collaborated with the pastry chef for dessert production.
• Strengthened precision, speed, and creativity in classic French pastry techniques.

Culinary Intern - The Ritz-Carlton Nobu - Istanbul

• Gained hands-on experience in the Tempura section, specializing in frying techniques and plating preparations.
• Worked at the Teppan station, preparing Nobu's signature dishes.
• Assisted in the Sushi bar, mastering the preparation and presentation of dishes.
• Developed precision, timing, and multi-tasking skills in a fast-paced, high-end culinary environment.

Bachelor of Gastronomy and Culinary Arts - Gastronomy and Culinary Arts - Le Cordon Bleu, Özyeğin University (2022-01 - 2025-12)