Hazel Gulsen

Professional Chef with extensive experience across hotel, restaurant, cocktail bar, private catering, and private chef operations in Istanbul, New York, and Miami. Strong background in à la carte service, hot and cold station management, brunch, banquet, special events, and personalized menu development. Experienced in diverse culinary concepts with a focus on vegan, gluten-free, healthy nutrition, Mediterranean, and Middle Eastern cuisines.

Active background in menu creation, recipe development, production planning, purchasing, inventory management, and overall kitchen operations. Broad expertise in end-to-end kitchen management and custom menu design tailored to client preferences for private dining, weddings, birthday parties, yacht parties, engagements, and exclusive events.

Chef - APARTMAN 5 – Cocktail Bar & Event Space - New York, USA

(2025-09 - 2026-08)

• Managed the entire kitchen operation as the sole chef of the venue.
• Designed, planned production for, and launched an à la carte menu tailored to the cocktail bar concept.
• Directed kitchen operations for private events ranging from 20 to 100 guests, including birthdays, engagements, bachelorette parties, and custom-themed gatherings.
• Created personalized menus based on client requests and specific event themes.
• Coordinated all pre-event processes, including menu planning, product procurement, mise en place, production, and service execution.
• Managed culinary and event operations end-to-end, from initial prep to final service delivery.

Private Chef | Freelance - CHEF POST - Miami & New York, USA

(2022-02 - 2026-07)

• Prepared customized menus and recipes in alignment with clients' dietary preferences, special requests, and event concepts.
• Delivered comprehensive culinary services for private dining events and special occasions.
• Catered birthdays, private parties, yacht gatherings, and Kosher-compliant events.
• Handled full-cycle kitchen management, including menu planning, food sourcing, preparation, plating, and service execution.
• Adapted quickly to diverse client expectations and service formats to deliver high-standard personalized experiences.

Sous Chef | Freelance - PRIVATE SOUS CHEF - Miami, USA

(2021-03 - 2025-05)

• Assisted the Executive Chef in prep and service execution for private dinners and high-volume events.
• Supported kitchen operations during birthday parties, weddings, yacht events, and various private functions.
• Ensured menu execution adhered strictly to standards by applying the chef’s recipes, production methods, and plating techniques.
• Independently led kitchen operations for select private events, overseeing preparation, production, and service.
• Played an active role in timing, prep work, plating, and service coordination during fast-paced event operations.

Chef - DEMI MONDE - Brooklyn, New York, USA

(2021 - 2021)

• Responsible for overseeing daily kitchen operations.
• Developed and prepared vegan and gluten-free menu items.
• Crafted and managed service for a health-focused menu centered around soups, bowls, and salads.
• Executed production and operations for weekend brunch services.
• Developed appetizers and food pairings designed to complement an organic wine list.

Hot Line Cook | Part-Time - TURKS IN RESTAURANT - Brooklyn, New York, USA

(2019-07 - 2020-03)

• Worked the hot line in a fusion restaurant blending Middle Eastern and Mediterranean cuisines with modern touches.
• Managed mise en place, food production, and service execution for the sauté station.
• Ensured pre-service preparations were completed thoroughly and on schedule.
• Supported other kitchen stations during peak service hours as needed.
• Collaborated closely with the culinary team to maintain service quality and operational continuity.

Chef - ABRACADABRA BROOKLYN - Brooklyn, New York, USA

(2018-11 - 2020-03)

• Managed daily kitchen operations and purchasing processes for the establishment.
• Organized work allocation and production scheduling for the kitchen staff.
• Prepared vegan and gluten-free pastries.
• Directed production and service workflows for healthy bowls, breakfast, and brunch items.
• Maintained consistency in menu standards and product quality.
• Assumed responsibility for managing the beverage section alongside food operations.

Sous Chef | Seasonal - LA PERO RESTAURANT - Antalya, Türkiye

(2018-05 - 2018-10)

• Coordinated preparation, production, and service workflows across all kitchen stations.
• Supported the Executive Chef with daily operational needs, inventory ordering, and overall kitchen organization.
• Oversaw the hot station during active service.
• Monitored mise en place progress to ensure pre-service readiness on time.
• Facilitated cross-station coordination during high-volume service periods.

Demi Chef - STALK RESTAURANT - Istanbul, Türkiye

(2016-09 - 2018-05)

• Managed daily operations for the cold station.
• Handled mise en place, preparation, and service execution for the assigned station.
• Ensured products met standardized recipes and quality benchmarks.
• Provided cross-station support for the hot line, brunch service, and pizza stations as needed.
• Worked seamlessly with the team during rush hours to maintain steady workflow.

Culinary Intern - DIVAN ASIA HOTEL - Istanbul, Türkiye

(2016-05 - 2016-09)

• Served as a culinary intern in the hotel's à la carte restaurant kitchen.
• Handled daily mise en place tasks and pre-service setup.
• Provided active assistance to chefs across production and service processes.
• Worked in the banquet kitchen for large-scale events and functions.
• Gained hands-on experience in hygiene standards, prep work, timing, and kitchen organization within a professional hotel environment.

City & Guilds Professional Culinary Training - Professional Culinary Arts Education; Theoretical and Practical Culinary Training; Professional Kitchen Internship - MSA – Mutfak Sanatları Akademisi (Culinary Arts Academy) (2016-01 - 2016-05)