Melis Çolak
After studying gastronomy at Yeditepe University and working for a short time at Divan Pub and Sancak Inflight Service, she worked as the Flying Service Chef at Do&Co. She also trained in designer cakes at one of Canada’s prominent pastry schools, Bonnie Gordon College. She is a member of Studio Cucina’s flavour team.
Ebru Altan
Ebru Altan opened her personal blog called Mimosa Café in 2009, combining her childhood passion for food and the legacy of her roots in Mersin and Antakya. As well as sharing her experiments in the kitchen on her blog she has also attended different training programmes in cookery both in Turkey and abroad. Led by her passion for travel, she has taken part in workshops in many different countries such as Japan, Thailand, America and Italy to discover the local culinary culture.
Receiving her first photography training in Turkey she then went to London and took part in a variety of courses in food styling and food photography. Since 2012 she has been working as the food editor and food stylist for La Cucina Italiana. She also does food styling for independent projects.
Gülşen Laleoğlu Benini
After finishing her university studies in veterinary science, medicinal and aromatic plants and professional cookery she worked on farms and in restaurants.
In 2013 she got to know food photographer, Mehmet Ateş, and as a result of their work together she blended professional cookery with food styling.
She is a food stylist for various food magazines, cookery books and advertisements in Turkey and Italy.
Şenol Sakin
He began his career as a chef in 1990 and continued for 13 years in the field of pastry. Sakin then moved to hot food and worked in this department as Chef de Partie and finally as executive chef. He then shifted to food styling and has worked as a food stylist in hundreds of advertising productions.
