09.07.2026 17:40
The NATO Summit hosted by Turkey has concluded. Sinem Özler, one of the three chefs who prepared the menu for the official dinner hosted for international delegations during the two-day summit, which hosted world leaders, thousands of diplomats, and journalists, said, "We insisted on stuffed meatballs. We specifically requested semolina halva. Olive oil dishes also hold a very important place in our cuisine. The reactions were in this direction. All the plates were empty."
One of the three chefs who prepared the menu for the official dinner given to international delegations within the scope of the 36th NATO Summit of Heads of State and Government held at the Presidential Complex was Sinem Özler, who is also included in the Michelin list.
Özler, who places Turkish cuisine at the center of her career, brought Turkey's gastronomic heritage together with international delegations at the official dinner of the summit. Özler stated in her statement that intensive work is being carried out within the framework of NATO.
JOINED THE PROCESS 1.5 MONTHS AGO
Özler noted that the infrastructure work has been ongoing for 8 months, and she and her team joined the process 1.5 months ago, saying, "Various briefs came to us. Suggestions were requested regarding hospitality meals in various categories. We, as teams, entered the preparation processes. For about 1.5 months, we participated with meetings, presentations, demos, and our own menu."
"MRS. EMINE PERSONALLY HANDLED THE FOOD AND HOSPITALITY"
Emphasizing that there was a very large team effort here, Özler said, "As three chefs, we prepared our meals in various categories. We went as three chefs and teams. Everyone created their own menus in their areas. It was entirely Turkish cuisine, Anatolian cuisine. Mrs. Emine Erdoğan already has a very special approach to this. As a female chef, I also received an invitation. I am very happy in this regard. Mrs. Emine personally handled the food and hospitality."
Stating that what was requested from the chefs was to reflect Turkish cuisine and culture to the guests, Özler explained that the two days they spent there were very special and stressful.
"WE WORKED TO TELL OUR OWN CULTURE AND FOOD"
Özler stated that July 7-8 was very exciting for the entire Presidential Complex team and themselves, saying, "We were very proud, we experienced that stress. I think those two days were very important. Thank God, from the comments we received, we think 'We all came out with our heads held high.' There, we worked with Anatolian cuisine, Turkish cuisine, especially in this category. The brief we received was already in this direction. We worked particularly to reflect our own culture and tell about our food."
"ALL THE PLATES WERE EMPTY, THAT IS VERY REWARDING FOR A CHEF"
Drawing attention to the fact that stuffed meatballs and stuffed zucchini blossoms were among the signature dishes, Özler noted the following regarding the dishes on the menu:
"We made artichokes, our artichokes came from Urla. We brought all our special products from Anatolia. We prepared a nice and special menu in this way. My session was a bit crowded, I cooked for 300 people. I created a menu that would be easy to serve at the same time, where all dishes could be eaten hot without compromising quality. We were especially insistent on stuffed meatballs. We specifically requested semolina halva. Olive oil dishes also have a very important place in our cuisine. The reactions we received were in this direction. All the plates were empty. That is very rewarding for a chef. So we left there with great pride and happiness."
Özler said that being one of the 3 chefs assigned to the summit and the only female chef there was very proud for her. Asking, "How many people in the world get to represent in this category?", Özler said she was very happy in that regard.
Özler stated that it was important for them for the kitchen and service to work simultaneously and in harmony during the meal service, and said she will never forget this moment in her life.
"MRS. EMINE ERDOĞAN IS DOING VALUABLE WORK ON THIS SUBJECT"
Emphasizing that Turkish cuisine is very valuable and precious, Özler said:
"Mrs. Emine Erdoğan is doing very beautiful and valuable work on this subject. Really, there are very good studies in the field of gastronomy. We always see the support for this. Therefore, being a representative at this level has been a source of pride for me that I will never forget in my life. My team and I are very happy. Everyone was already very excited during the preparation process. Hopefully, we can tell our cuisine to the whole world in even better places."