For Chef Sezer Deniz, a deep passion for the art of cooking has been the driving force of his culinary career which spans over 16 years in reputable kitchens throughout Northern Europe and the United States. Born into a family of chefs, Chef Sezer began his career in his hometown of Antalya, Turkey working at various five-star resort properties throughout the city, including Rixos Hotels, Calista Luxury Resort, and Mardan Palace where he had the pleasure of working under world-renowned French Chef Jean Paul Naquin.
In 2014, Chef Sezer made his way stateside and enrolled into the Le Cordon Bleu College of Culinary Arts in Miami to hone his technique and graduated in 2015 as Valedictorian of his class. Following graduation, he went on to serve as Chef de Partie at the Michelin-starred Alinea Restaurant in Chicago and then served in multiple leadership positions at luxury properties across the United States and Turkey, including Chef de Tournant at St. Regis Bal Harbour Resort, Task Force Executive Chef at W Miami, and Head Chef at JW Marriot in Ankara, Turkey. Most recently, he served as Executive Chef of The H Orlando, an authentic Mediterranean steakhouse.
Having worked with multi-cultural culinary teams, Chef Sezer understands the diverse palates of global diners in Miami and his culinary philosophy is simple: to develop transportive dishes that inspire guests.