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.

Octo Istanbul, the gastronomic hub of JW Marriott Istanbul Bosphorus, is bringing together gastronomy enthusiasts for a special culinary gathering on April 10th and 11th, 2026. This exclusive pop-up dinner, titled “Octo Four Hands Dinner with Chef Pere Planaguma and Chef Şafak Erten,” will showcase the creative culinary visions of both chefs. The event stands out as a distinguished evening experience that highlights Octo's contemporary gastronomic vision through an international chef meeting.

Located in the historic heart of Karaköy, JW Marriott Istanbul Bosphorus positions itself as a refined urban destination that brings together accommodation, gastronomy, rooftop, and wellness experiences under one roof, with its approach of "A Timeless Address, a Modern Ritual ." In the hotel's communication strategy, Octo is at the heart of the gastronomy aspect, interpreting local and seasonal products with a sustainable perspective; the hotel's holistic narrative is nourished by the balance it strikes between historic architecture and modern luxury. Octo embodies this approach with its menu that reinterprets Turkey'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" is not just a special evening where two chefs come together; it is also a powerful reflection of the relationship Octo establishes between culture, locality, and modern gastronomy.

Tonight's guest chef , Pere Planagumà , stands out as a respected figure 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.

Octo Istanbul's Executive Chef, Şafak Erten , is a native of Mengen, Bolu, and carries on a three-generation culinary tradition. Following his education at Mengen Anatolian Culinary High School and Abant İzzet Baysal University, Erten has worked for over 16 years in international brands; he 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 venues 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; he was selected as "Rising Chef of the Year" by the Gault & Millau Turkey Guide , and his restaurant received 1 toque and 4 pearls in the İncili Gastronomy Guide.

The special evening menu, bearing the signatures of these two chefs, is one of the most striking elements of the event. The menu begins with Oxygarum Marinated Shrimp & Turkish Salad as an amuse bouche , followed by Pere Planagumà's signature Mock Calamari and Potato Gnocchi, and Anchovy Garumu . After Bodrum Mandarin Sorbet, the menu includes Grilled Grouper, Aegean Herbs, Orange Jelly, and “Purple Basil Velouté” / “Adana Orange,” all presented with Şafak Erten's interpretation . The finale concludes with Chocolate and Coriander Mousse, Lemon Ice Cream, Crispy Lemon, and Cranberry Sour , all prepared with Chef Şafak's unique touch. Thus, the evening brings together both the flavor layers traversing the Mediterranean and Anatolia, and the perspectives of two different chefs, all in one experience.

JW Marriott Istanbul Bosphorus's March–May communication strategy focuses on "culture and gastronomy" in April, and this special dinner highlights Octo as one of the key themes that enhances its menu, chef, and storytelling. The strategy presentations also describe this period as an area of ​​editorial depth supported by pop-up capsules, menu renewal, and chef-focused news. In this respect, the "Octo Four Hands Dinner with Chef Pere Planaguma and Chef Şafak Erten" is not just a special dinner; it positions itself as one of the season's significant gastronomic moments, bringing together Octo's modern Turkish cuisine, focus on local producers, and strong chef 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.