Program 2025 EN – Salon du Chocolat

10.30-11.00 (30 min) – Opening Speeches

Gökmen Sözen – Sözen Group CEO & Salon Du Chocolat Türkiye Representer
Gérald Palacios – Salon Du Chocolat CEO

11.00-11.45 (45 min) – Chocolate Fashion Show I

12.00-12.25 (25 min) – Chocolat Art & Fashion

Moderator: Gonca Karakaş – Effect Burson CEO
Janice Wong – 2am : dessertbar by Janice Wong Chef & Owner, Singapore

12.25-12.50 (25 min) – The Story of Butterfly Chocolate Cocoas

Moderator: Feyzan Ersinan – Gentleman Magazine Managing Editor
Ebru İpekçi – Butterfly Chocolate Founder

12.50-13.30 (40 min) – Pastry Dishes & Chocolate Usage in Fine-Dining Menus

Moderator: Gökmen Sözen – Sözen Group CEO & Salon Du Chocolat Türkiye Representer
Maksut Aşkar – Neolokal Co-Founder & Chef
Emre Şen – Casa Lavanda Boutique Hotel & Restaurant Founder & Chef
Serkan Aksoy – Nicole Restaurant Executive Chef

13.30-13.55 (25 min) – The Creativity of Chocolate

Antonio Bachour – BACHOUR, Chef & Owner, USA

13.55-14.20 (25 min) – Timeless Tastes: Beyaz Fırın’s Sweet Culture & Chocolate from the Past to the Present

Moderator: Orkun Bulut – Entrepreneur & Gastronomy Writer
Nathalie Stoyanof Suda – 5th Generation Representative of Beyaz Fırın

14.20-15.00 (40 min) – The Development of the Luxury Patisserie Concept in Turkey

Moderator: Moshe Aelyon – Creative Director
Tim Briggs – Baylan Executive Chef
Cansu Gülerer – FAUCHON Paris Türkiye Patisserie & Brand Coordinator
Giancarlo Gottardo – Divan Group Corporate Executive Chef
Ghislain Gaille – Vakko Patisserie & Chocolate Production Director
Sinem Ekşioğlu – Five O’Clock Founder & Chef

15.00-15.20 (20 min) – From Cultural Values to Luxury Patisserie with a Modern Touch: Divan Patisseries

Moderator: Gökmen Sözen – Sözen Group CEO & Salon Du Chocolat İstanbul Türkiye Representer
Zeynep Çalık – Divan Group Deputy General Manager, Food & Beverage & Retail

15.20-15.35 (15 min) – The Unique Harmony of Coffee & Chocolate

Moderator: Faruk Şüyun – Economic Newspaper Columnist
Başak İza Ceyhan – Nespresso Professional Brand Manager

15.35-16.00 (25 min) – The Origin of Tastes: Where Creative Pairing Begins

Gianluca Fusto – FUSTO Milano Chef & Owner, Italy

16.00-16.45 (45 min) – Chocolate Fashion Show II

16.50-17.05 (15 min) – Ecuator Cocoa & Chocolate Industry

Cristóbal Albán – Ecuator Türkiye Trade Attache

17.05-17.30 (25 min) – The Development of Chocolate in Türkiye & Current Trends in the Chocolate Market

Moderator: Dilistan Shipman – Nişantaşı University Gastronomy Department Head
Fevzi Yılmaz – Katsan Domestic Sales and Marketing Manager
Şenol Kuruoğlu – G2M Sales Director Responsible for Pastry

17.30-18.00 (30 min) – Creative Artisan Chocolate and Sustainability: Ethical Production & High Quality Cocoa

Moderator: Hatice Ünal Bilen – Hotel Restaurant Magazine Editor-in-Chief
Yeşim Erol – Barry Callebaut Chocolate Academy Head Chef
Metin Saruhanlı – Arpège Patisserie Chef & Owner
Gamze Baş – Chocolate Chef & Taste Curator
Malte Rohmann – Peninsula İstanbul Pastry Chef

11.00-11.35 (35 min) – Croissants and Chocolate: Consumer Demands & Taste Trends

Moderator: Defne Tüysüzoğlu – Le Cordon Bleu Türkiye Director
Ozan Benlioğlu – Sour&Sweet Artisan Bakery Co-Founder
Büke Şedele Aladinli – SEASON Artisan Bakery Founder
Pelin Uğur Akün – Ninda Bebek Founder & Chef
Ezgi Tilki Origami – Origami Kruvasan Co-Founder & Head Baker
Yeliz Başoğlu – Bemy Bakery Founder & Chef
İpek Küçükçalık – Le Cafe Bleu Founder & Chef

11.35-11.50 (15 min) – The Evolution of Turkish Desserts and Chocolate Culture from the Past to the Present

Moderator: Özge Samancı – Özyeğin University Gastronomy & Culinary Arts Department Faculty Member
Murat Güllü – Karaköy Güllüoğlu General Manager

11.50-12.20 (30 min) – The Growth of the Coffee Sector in Türkiye & The Development of Creative and Innovative Coffee Menus

Moderator: Cenk Girginol – Coffee Consultant & Gastronomy Writer & Okan University Lecturer
Sertaç Yalçın – Arabi̇ca Coffee House CEO
Faruk Dak – Metropolitan Coffee Managing Partner & Segafredo Türkiye Distributor
Samet Akbaş – Vienna Coffee CEO & Board Member

12.20-12.45 (25 min) – Ancestral Ferment & Avant-Garde Ferments: COCOA

Joanna Artieda – International Consultant, Spain

12.45-13.15 (30 min) – The Rising Art of Ice Cream: The Magic of Tastes & The Limits of Creativity

Moderator: Zeynep Kakınç – Milliyet Newspaper Columnist
Celal Subaşı – Elmalı Konak Dondurma Founder
Serdar Kemahlı – Serez Gurme Dondurma Founder
Burç Yener – MUÀ Dondurma Co-Owner
Burak Yener – MUÀ Dondurma Co-Owner
Yiğit Aktekin – Vero Gelato Founder

13.15-13.35 (20 min) – The Future of Bread: New Technologies & Innovations in Baking

Moderator: Cem Karakuş – X İletişim Co-Founder
Zeki Tosun – Backhaus Factory Director
Ege Duruk – Backhaus General Manager & Board Member
İpek Özmen Develi – Fırın’o Artisan Bakery & Özmen Un Board Member

13.35-14.15 (40 min) – New Tastes, Techniques & Sources of Inspiration in Artisan Chocolate

Moderator: Reha Arar – NET Holding Board Member & Gourmet Writer
Emirhan Paralı – Jön Chocolate Co-Founder
Umut Özdemir – Aroha Chocolate Co-Founder & Production Manager
İbrahim Halil Dağtekin – Dochoco General Marketing Director & Purchasing Manager
Kemal Kitapçı – Çuku Çuku Chocolate Founder

14.15-14.55 (40 min) – Chocolate Art in Luxury Hotel & Restaurant Kitchens: The Creative Works of Chocolate Chefs

Moderator: Memet Özer – TV Presenter & Chef
Harun Gümüş – Çırağan Palace Kempinski İstanbul Executive Pastry Chef
Ercan Egi – Swissôtel The Bosphorus İstanbul Pastry Chef
Yalçın Köse – Four Seasons Bosphorus İstanbul Pastry Chef
Feyzullah Aksoy – Le Méridien İstanbul Etiler Executive Pastry Chef
Barış Uçar – Raffles İstanbul Pastry Chef

14.55-15.25 (30 min) – Innovative Interpretations of Classic Tastes

Moderatör: Özge ŞAHİN – Zero Waste Kitchen Chef
Serdar Kantarcı – Manolya Pastaneleri Founder
Gökçe Ziroğlu – Abdullah Pastanesi 3rd Generation Representative
Nebi Yüce – Görgülü Pastaneleri Co-Founder & Chef

15.25-15.55 (30 min) – Elegant Pairings: A Creative Taste Journey with Tea and Chocolate

Moderatör: Laçin Ün – Certified Tea Sommelier
Liliana Lopez Aslanoba – Melez Tea Founder
Emre Aslanoba – Melez Tea Co-Founder
Barış Çekin – Chado Tea Co-Founder
Ömer Çağatay – Ronnefeldt Türkiye Partner & Dem Founder

15.55-16.25 (30 min) – Preserving Cultural Heritage with Traditional Sweets & Modern Interpretations

Moderator: Tolga Atalay – Solid Consulting Group General Manager
Aytekin Erol – Şekerci Caferzade 3rd Generation Representative
Hasan Ormancı – Tarihi Galata Şekercisi Manager
Eymen İşgüder – Meşhur Bebek Badem Ezmesi 5th Generation Business Manager

16.25-17.00 (35 min) – The Basis of Taste in Traditional Ice Cream: Material Quality And The Power of Investment Strength

Moderatör: Rıza Sönmez – Gastronomy Writer And Documentarian
Abdurrahman Demirdak – Özkaymak Dondurmaları Founder
Kıvanç Eriş – Sevel Sales & Marketing Manager
Emirhan Eminoğlu – Paseo Gelato Co-Founder & Chef
Masis Mirzahanyan – Buzkap Soğutma Ceo

17.00-17.30 – (30 min) – Ensuring High Quality in Sustainable Pastry

Moderatör: Zühre KURT – Gastronomy Columnist
Mehmet Çayaksu – Limak Lara Deluxe Hotel Executive Pastry Chef
Sefer Müstecep – Paloma Hotels Executive Pastry Chef
Mesut Küpçü – Akra Barut Hotel Pastry Chef

17.30-18.00 – (30 min) – Strategies of Young Pastry Chefs to Reduce Food Waste in the Kitchen

Moderator: Özgecan Tanyıldız – Academician & Consultant Chef
Serpil Ürgen – Maçakızı Pastry Chef
Kübra Yaman – Otto Bite Pastry Chef
Özge Kırkpınar Yılmaz – Cup Of Joy Executive Pastry Chef

11.30-11.55 (25 min) – Chocolate and Lime Mini Cake

Metin Saruhanlı – Arpège Patisserie Chef & Owner

12.00-12.25 (25 min) – Tarte Misu: Coffe and Chocolate Tart

Marilen Braggiotti – Marilen Atelier Patisserie Chef & Owner

12.30-12.55 (25 min) – Chocolate Sabotage & Flexi Ganache

Antonio Bachour – BACHOUR Chef & Owner, USA

13.00-13.20 (20 min) – Coffee in the World: The Role of Quality Coffee and the Effect of Fermentation on Coffee

Yunus Çakmak – Barista Instructor & Coffee Expert

13.25-13.50 (25 min) – Chocolate Truffle

Marc Pauquet – Le Cordon Bleu İstanbul Instructor Chef & Pastry Department Head

13.55-14.20 (25 min) – Fruity Pavlova

Şeyda Sağlıkova Tomruk – Art Café İstanbul Chef & Owner

14.25-14.50 (25 min) – The Fundemantals of Chocolate Art

Gianluca Fusto – FUSTO Milano, Chef & Owner, Italy

14.55-15.20 (25 min) – States of Love: Telling Stories with Chocolate

Gamze Baş – Chocolate Chef & Taste Curator

15.25-15.50 (25 min) – A Sweet Touch with Pınar: Cholabne Souffle

Gülçin Kaya – Pınar Demo Chef Team Leader

15.55-16.20 (25 min) – Gelato Revolution: Chocolate in Its Essence

Claudio Chinali – Eataly İstanbul Director & Executive Chef

16.25-16.50 (25 min) – Show Cake Making & Decorating with Butter Cream Techniques

Elif Sümer – Divan Patisserie Boutique Pastry Chef
Şaban Kütükçüoğlu – Divan Patisserie Pastry Chef

16.55-17.20 (25 min) – Baklava and Chocolate: From Tradition to the Future

Giray Nusret Aydın – Baklavacı Hacıbaba 5th Generation Chef

17.25-17.50 (25 min) – New Trends & Sustainability in Artisan Bakery

İbrahim Dinç – Mutfakkitap & Agdi Machinery Chef & Owner

17.55-18.20 (25 min) – Chocolate Tempering: Filling and Coloring in Special Chocolate Molds

İsmail Çobanoğlu – Pastry Chef & Counsellor

10.30-10.55 (25 min) – Bonbon Chocolat Art

Sedat Yaman – Executive Pastry & Consultant Chef

11.00-11.25 (25 min) – Gluten Free Tastes

Özge Şahin – Zero Waste Kitchen Chef

11.30-11.55 (25 min) – Plated Restaurant Dessert

Aylin Yazıcıoğlu – Consultant Chef

12.00-12.25 (25 min) – Chocolate Art

Janice Wong – 2am : Dessertbar by Janice Wong, Chef & Owner, Singapore

12.30-12.55 (25 min) – Chocolate with a Turkish Touch: Ezine Cheese and White Chocolate Bonbons

Özgecan Tanyıldız – Academician & Consultant Chef

13.00-13.25 (25 min) – Baklava Cone, Bergamot, Milk Chocolate, Sichuan Pepper

Malte Rohmann – The Peninsula İstanbul Executive Pastry Chef

13.30-13.55 (25 min) – Fermented Flavors: Sourdough and Chocolate

Özge Kırkpınar Yılmaz – Cup of Joy Executive Pastry Chef

14.00-14.25 (25 min) – Le Alhambra

Paul Métay – Le Cordon Bleu İstanbul Instructor Chef

14.30-14.55 (25 min) – Ancestral Ferment & Avant-Garde Ferments: COCOA