The Culinary Friends Association, the oldest and most established non-governmental organization operating in the field of gastronomy in Türkiye, is celebrating its 35th anniversary. Four Seasons Hotel Istanbul at Sultanahmet 7th hosted by  Golden Spoon Gastronomy Awards The ceremony took place on January 14, 2026, with attendees including leading figures from the gastronomy world, members of the press, and opinion leaders.

Launched in 2018 by the Culinary Friends Association in line with its founding goals, the Golden Spoon Gastronomy Awards, encompassing all components of the food and beverage sector and aiming to raise the bar in the field of gastronomy by supporting successful individuals and organizations, found their recipients in twelve main categories and two special awards.

The winners of the 7th Golden Spoon Gastronomy Awards are listed as follows:

1. Turkish Chef of the Year: Burçak Kazdal
2. Foreign Chef of the Year: Shunichi Horikoshi
3. Young Chef of the Year: Volkan Özkur
4. Pastry Chef of the Year: Merve Burcu Akbulut
5. Traditional Restaurant of the Year: Kushane, Van
6. International Concept Restaurant of the Year: Madhu's, Istanbul
7. The Year's Single Product Traditional Restaurant: Kismet Pide, Nazilli
8. Bakery or Dessert House of the Year: Ulus Patisserie, Bursa
9. Product/Sales Point of the Year (Food & Beverage): Kozmaoğlu-İdeal Salam, Istanbul
10. Gastronomy Book of the Year: History of Forty Layers of Baklava– Priscilla Mary Işın, Burak Onaran – Can Yayınları Mundi Kitap
11. Digital Publication of the Year: Low Fever Website
12. Service Award of the Year: Restaurant By Divan, Istanbul

In the night Jury Special Award; The award was presented to Üç Yıldız Şekerleme, a representative of a long-standing tradition that has continued its presence in Beyoğlu since 1926. Celebrating its centenary this year, Üç Yıldız Şekerleme continues to be the first name that comes to mind in the confectionery sector. The award was received by Altuğ Dörtler, representing the third generation of the family.

The Tuğrul Şavkay Achievement Award is... This year, the award was given to two distinguished individuals. Professor Günay Kut, who has dedicated many years to uncovering the roots of our culinary culture, and culinary culture researcher Nevin Halıcı were deemed worthy of this award. Nevin Halıcı, co-organizer of the International Food Congresses held in Konya for ten years starting in 1985, and author of numerous articles, papers, and books, primarily on Konya, Central Anatolia, and Sufi cuisine, and Günay Kut, who has dedicated himself to translating written works on our culinary history into Turkish and publishing his articles in book form, received their awards from Ahmet Örs, Honorary President of the Culinary Friends Association.

In his speech at the Golden Spoon Gastronomy Awards ceremony President of the Friends of the Kitchen Association Esin Sungur, said: “We are truly pleased that the Golden Spoon Awards are being presented in 2026, the year we celebrate our association's 35th anniversary. In a world of gastronomy that is often the subject of debate, we are proud that our association, which has been working in this field for many years and acts with a true sense of community, continues this award program as an impartial point of reference encompassing all components of the gastronomy sector. At this point, we would like to thank our members, supporters, and all our friends who share a table with us and who have not withheld their contributions to civil society.”

In an environment where agriculture, local production, and producers are slipping away from us, we cannot talk about sustainable progress in gastronomy and food security. The menu prepared by Executive Chef Özgür Üstün for this year's ceremony, based on the overall approach of Avlu restaurant and with 70% of its product suppliers being small producers, social enterprises, and women's cooperatives, was perfectly in line with this perspective. Our greatest wish is for such initiatives to become widespread and for the entire sector to focus on this issue to ensure the sustainability of our culinary richness. From chefs to restaurant owners, from sales points to those producing in the cultural field, we must all work together to pursue our land and our products, and strive to create a snowball effect from this seed. We will carry out our 35th-year activities with the aim of contributing to the future of our cuisine by serving this purpose.” 

Source: HORECA TREND and Golden Spoon Gastronomy Awards 

Sofra/Compass Group Türkiye, traditional Culinary Cup In its 11th year, the competition created a meaningful event. This year's competition, held under the theme "Awareness Table," showcased the creativity and conscious culinary approach of talented chefs from five different regions of Türkiye. In the grand final held at Gastronometro, the regional winners from Asia, Europe, Ankara, Bursa, and Izmir engaged in a unique competition. Contestants prepared their three-course menus consisting of an appetizer, main course, and dessert within a challenging 90-minute period. The judging panel included influencer and food program host Münhan Çınar, Chef Ulaş Durmaz (the youngest Michelin-starred chef in the world), Chef Ferhat Bora, Hodan Founder and Chef Çiğdem Seferoğlu, and influencer and presenter Cenk Doğar.
The distinguished jury, consisting of Gastronometro Product Development Chief Gökhan Sehlikoğlu and Gastronometro Instructor and Executive Chef Murat Özipek, meticulously evaluated the chefs' creativity, technical skills, and mindful approach.

Each dish is a manifesto of awareness: at Culinary Cup, conscious cooking takes center stage.

This year's Culinary Cup went beyond simply competing in technical skill and flavor, offering chefs an opportunity to reflect a conscious approach to cooking. Under the "Awareness Table" concept, sensitivity to food allergens, conscious ingredient selection, and social responsibility were central to the competition. Contestants prepared menus that not only appealed to the palate but also demonstrated a responsible approach to health and sustainability. Sofra/Compass Group TürkiyeThis demonstrated how they enriched the company's corporate vision.

"The victory belongs to Dorukhan Teker, the young chef of the future."

The Culinary Cup 2025, which concluded with a great victory for 19-year-old Chef Dorukhan Teker from the Bursa Region, once again proved the strength of young talents in Türkiye's culinary scene. Teker, the youngest chef in the competition, captivated the jury with his impressive menu consisting of "Monk's Mountain," "Gourmet Meat with Crispy Roots," and "Pear Dessert in a Cloud of Soapwort." Winning the award, Dorukhan Teker expressed his feelings with these words: “Being in the same kitchen with chefs from all regions in Istanbul was a great experience for me. I am still at the very beginning of my journey, but being here today and being chosen as the Turkish champion is an unforgettable moment for me. It is difficult to describe in words the excitement I felt when the final was announced. This competition gave me both courage and motivation. This competition is not just an individual success, but an experience we gained together with my region. Being a part of such a strong culinary culture at Sofra makes me very proud. I would like to thank all my managers and the Sofra/Compass family for their support.”

Nihat Kartal, Chairman and CEO of Sofra/Compass Group Turkey, emphasized the importance of the competition with the following words: “The Culinary Cup project, which we have been running for 11 years, has become a platform that shapes the future of gastronomic culture and inspires young talents. This year, with the theme of "Table of Awareness," we aim to showcase not only the culinary skills of our chefs, but also their other talents.”
We aimed to showcase approaches that embrace a conscious, responsible, and sustainable understanding of cuisine. 19-year-old Dorukhan's victory is the best example of how the younger generation has embraced this responsibility. This competition reflects the vision of Sofra/Compass Group Türkiye and is an investment in the future of the gastronomy world. Each chef, by pushing their own boundaries and contributing to social awareness, sheds light on the future of culinary arts.”

Kaynak: HORECA TREND and Table/Compass Group Türkiye

HORECA TREND, CCalifornia Walnut Commission In collaboration with California Walnuts, a special gastronomy-focused event was held in Antalya. The event, which took place at the IC Airport Hotel, brought together leading chefs from the sector and invited participants from various fields on the same platform.

Held in Antalya, one of Türkiye's most important tourism destinations, the event stood out with its focus on information sharing, experience transfer, and sectoral interaction. The gathering, which addressed the current dynamics of the gastronomy world, offered participants a productive networking environment with its inspiring content.

The Multidimensional Narrative of Gastronomy Was Emphasized.

The event was presented by the Editor-in-Chief of HORECA TREND. Elif Akın Yüksel took on the role. In his opening speech, Akın Yüksel touched upon HORECA TREND's vision, emphasizing that they view gastronomy not merely as a culinary practice, but as a powerful narrative shaped by culture, sustainability, health, and creativity. He underlined that the collaboration with the California Walnut Commission is a natural reflection of this perspective.

The Journey of the California Walnut Was Told

Those who spoke at the event Feray AlpayAs the Turkey Representative of the California Walnut Commission, he gave a comprehensive presentation on California walnuts. The presentation covered walnut production processes, quality standards, sustainable farming practices, and nutritional values ​​in detail.

Gastronomy Trends for 2026 Discussed

President of Alanya Gastronomy Stars Association Hidayet KızılarıShe delivered a speech befitting the significance of the evening. Following this, Elif Akın Yüksel, in her presentation on 2026 gastronomy trends, drew attention to topics such as sustainability, functional flavors, the balance between local and global cuisines, and chef-focused innovation.

Finale with Walnut Delights

After the presentations Emrah Fandakli A special walnut, milk, and honey drink prepared by the organizers was served to the guests. The event concluded with a group photo session with the guests, followed by a special walnut-themed dinner.

This gastronomic gathering, realized through a collaboration between HORECA TREND and the California Walnut Commission, strengthened the sharing of industry knowledge while laying the groundwork for sustainable collaborations among chefs, brands, and gastronomy professionals.

Source: HORECA TREND