Chef
Inanç Baykar
- Discipline
- Chef
Portrait of Inanç Baykar
i. Biography
The title is tied to a practical sequence: co-founding propEVENT, then opening a restaurant with Melis Korkud.
Training and Lineage
Formal training at Bosphorus University (2000) and Institute of Culinary Education gave Inanç Baykar a base that sits across academic discipline and kitchen method. The later co-founding of propEVENT placed that training into production work, where organization and execution matter as much as ideas. Restaurant authorship became the primary frame, when Inanç Baykar became founder and chef of Aman da Bravo Bistronomique. The work there joins cooking, service, and ownership into one operating position.
Where They Are Now
The restaurant remains under his role as founder and chef. The cooking is Modern Turkish. The menu uses fresh, seasonal ingredients and stays intentionally short, balanced so a group of four can order through it in one visit. Change comes through seasonal vegetables and fish, keeping the room’s rhythm tied to market availability and the water rather than to a fixed set of dishes. The style works between local flavors and recipes and international techniques. Inanç Baykar’s plates keep Turkish ingredients and memory in view while using a broader technical vocabulary, without moving the food away from directness. One named preparation has carried beyond the Istanbul room: sorrel ice cream.
Career - Founder and chef, Aman da Bravo Bistronomique, Istanbul (2014–present) - Co-founder, propEVENT Education: Bosphorus University; Institute of Culinary Education
Signature
Signature dishes include Sorrel ice cream.
FAQ Where did Inanç Baykar train or study? Inanç Baykar trained at Bosphorus University and Institute of Culinary Education. What is Inanç Baykar known for? Modern Turkish cuisine.
