Octo Four Hands Dinner with Chef Pere Planaguma and Chef Şafak Erten

JW Marriott Istanbul Bosphorus is transforming its international culinary vision into an exclusive experience in the historic atmosphere of Karaköy with this special gastronomic gathering taking place at Octo Istanbul in April.

JW Marriott Istanbul BosphorusOcto Istanbul is the gastronomic address of [country/region]. April 10 and 11, 2026 On these dates, it brings together gastronomy enthusiasts in a special culinary gathering. This special pop-up dinner, “Octo Four Hands Dinner with Chef Pere Planaguma and Chef Şafak Erten” The event, named after Octo, will bring together the creative culinary approaches of two chefs at the same table. It stands out as a distinguished evening experience that showcases Octo's contemporary gastronomic vision through an international gathering of chefs.

Located in the historic heart of Karaköy, JW Marriott Istanbul Bosphorus, "A Long-Established Address, a Modern Ritual" With its approach, it positions itself as a refined urban destination that brings together accommodation, gastronomy, rooftop, and wellness experiences under one roof. In the hotel's communication strategy, Octo is at the heart of the gastronomy aspect, interpreting local and seasonal products with a sustainable perspective; while the hotel's holistic narrative is nourished by the balance it strikes between historical architecture and modern luxury. Octo embodies this approach with its menu that reinterprets Türkiye's rich culinary heritage from a contemporary perspective.

As emphasized in Octo Istanbul's official statement, the restaurant is shaped around local harvests, seasonal rhythms, and sustainable gastronomy. This approach, working with local farmers, women's cooperatives, and ethical producers, creates a culinary language that is felt not only on the plate but throughout the entire experience. Therefore... “Four Hands Dinner”This is not just a special evening where two chefs come together; it is also a powerful reflection of the relationship Octo has forged between culture, local traditions, and modern gastronomy.

Guest chef of the night Pere PlanagusàPlanagumà stands out as one of the most respected names in the European gastronomic world. He received his culinary training at the Escola d'Hostaleria St. Narcís in Girona, followed by sommelier training affiliated with the Universitat de Girona. Early in his career, he worked at the three-Michelin-starred La Tour d'Argent in Paris, then at elBulli and El Celler de Can Roca; and from 2001–2017, he played a significant role in the culinary structure of the two-Michelin-starred Les Cols. According to his CV, today he continues his work as a gastronomy consultant, focusing on sustainable and circular gastronomy product development, and academic output; he also teaches Science and Cooking courses at Harvard University.

Executive Chef of Octo Istanbul Dawn Erten Şafak Erten, born in Mengen, Bolu, is a name who carries on a three-generation culinary tradition to the present day. After her education at Mengen Anatolian Culinary High School and Abant İzzet Baysal University, Erten worked for over 16 years in international brands; she was part of the opening team of the JW Marriott Hotel Ankara, represented Turkish cuisine at gastronomy festivals in Indonesia and Saudi Arabia, and also worked at prestigious addresses such as Atmosphere at Burj Khalifa in Dubai and Grand Hotel Kempinski in Riga. According to the official Octo biography, Şafak Erten currently manages the culinary vision of JW Marriott Istanbul Bosphorus and Octo Istanbul; she was named by Gault & Millau Turkey Guide. "Rising Chef of the Year" selected, for his restaurant 1 chef's hatIn the Pearl Gastronomy Guide, however... 4 pearls It was mentioned.

The special evening menu, created by these two chefs, was also one of the most striking aspects of the event. The menu was presented as an amuse bouche. Oxygarum-infused Marinated Shrimp & Turkish Salad It begins with, followed by, the signature of Pere Planagumà. Mock Calamari and Potato Gnocchi, Anchovy Garumu It's coming. On the menu. Bodrum Mandarin Sorbet presented with commentary by Şafak Erten. Grilled Grouper, Aegean Herbs, Orange Jelly, “Purple Basil Velouté” / “Adana Orange” It is included. The finale is prepared with the touch of Chef Şafak. Chocolate and Coriander Mousse, Lemon Ice Cream, Crispy Lemon, Cranberry Sour The evening concludes with a unique experience that brings together flavors traversing the Mediterranean and Anatolia, as well as the perspectives of two different chefs.

In JW Marriott Istanbul Bosphorus's March–May communication strategy, April is focused on "culture and gastronomy," and this special dinner highlights Octo as one of the main themes that enhances its menu, chef, and storytelling aspects. In the strategy presentations, this period is also defined as an area of ​​editorial depth supported by pop-up capsules, menu renewal, and chef-focused news flow. In this respect... “Octo Four Hands Dinner with Chef Pere Planaguma and Chef Şafak Erten”More than just a special dinner, Octo is positioned as one of the season's significant gastronomic moments, bringing together modern Turkish cuisine, a focus on local producers, and a strong chef's narrative.

Located in Karaköy, one of Istanbul's creative and dynamic neighborhoods, Octo Istanbul invites its guests not just to a dinner, but to a refined and multi-layered gastronomic experience with a story and a strong focus on ingredients. This limited-edition experience, taking place on the evenings of April 10th and 11th at 19.00 PM, stands out as a special seasonal moment within the distinguished urban life narrative of JW Marriott Istanbul Bosphorus, transforming gastronomy into a cultural meeting place.