Skip to content
BİRNUR ÇÖLOKPRIVATE CHEF & HIGH-END CATERING SERVICERent a Chef

BODRUM · WEDDINGS, VILLAS AND YACHTS

Not what’s
expected, but
what’s dreamed of.

DESTINATION WEDDINGS, PRIVATE CHEF & CATERING IN BODRUM

GET IN TOUCH
  • TRAINED IN MICHELIN STAR KITCHENS
  • WEDDINGS, VILLAS AND YACHTS
  • BESPOKE MENUS, LED BY THE SEASON

We have set tables for brands like Amazon, Borusan, Dyson and lululemon.

WHAT WE DO

EXCEPTIONAL FOOD FOR EXTRAORDINARY MOMENTS

Long candlelit wedding table with flowers in Bodrum

WEDDINGS

DESTINATION WEDDINGS IN BODRUM

From intimate villa dinners to large-scale destination weddings, we create menus and service around the way you want your celebration to feel.

Food, service, tableware, wedding cake and bar thoughtfully handled by one team.

PLAN YOUR WEDDING

HOW IT WORKS

YOUR TABLE, IN THREE STEPS.

  1. 01

    LET’S TALK

    Date, place, guest count and the feeling you have in mind. One short call settles most of it.

  2. 02

    BUILD THE MENU

    I draft a menu around the season and local produce. We go through it together and lock it in.

  3. 03

    ENJOY THE DAY

    The team handles setup, cooking and service. You only look after your guests.

MY REFERENCES

MY PLATES ARE MY BEST REFERENCE.

Local produce, the taste of the season and a small story on every plate. A few from recent seasons.

VIEW GALLERY
  • Beetroot purée, grilled courgette and green oil
  • Spring salad with strawberry, peas and artichoke
  • Beef Wellington with asparagus
  • Squid ink pasta with calamari and prawns
  • Charcoal pavlova with berries and dragon fruit
Asparagus and seasonal vegetables plated on a wooden table

Birnur Çölok

“Food brings beautiful people together.”

BİRNUR ÇÖLOK

Long table with yellow tulips on a sea view terrace, chef Birnur
Grazing table with sunflowers and fresh produce
Chef Birnur Çölok plating in a villa kitchen
Wedding table with colourful flowers and chef Birnur
Fruit and meze buffet under a parasol, chef Birnur
Long garden table with floral arrangements and chef Birnur
Tiered white wedding cake with flowers among palm trees
Long dinner table set in a villa living room
Cake with dried orange slices and raspberry mini cheesecakes

REFERENCES

BRANDS WE HAVE COOKED FOR

Launches, brand events and corporate dinners where we set the table.

SERVICE AREA

WHERE WE SET THE TABLE

The whole Bodrum peninsula is within easy reach for us. We travel beyond it too; if the date works, we come anywhere in Türkiye.

  • Bodrum centre
  • Göltürkbükü
  • Yalıkavak
  • Gümüşlük
  • Bitez
  • Torba
  • Ortakent
  • Kızılağaç
  • Bays and boats

KIND WORDS

BEAUTIFUL PEOPLE. UNFORGETTABLE MOMENTS.

Birnur! So grateful you were able to be part of our special day and everyone was able to enjoy your incredible food. People couldn’t stop talking about it the next day! Thank you!

BODRUM

Thank you so much for an absolutely incredible evening!! It was the best end to our trip, the food was so delicious and so beautifully presented!

You made the whole evening super special and I’ll definitely be recommending you to friends and family!!

BODRUM, MUĞLA

Everything was so amazing and I am so grateful. Thank you to you and your team for all the work and time.

BODRUM, MUĞLA

INSTAGRAM

FRESH FROM THE KITCHEN

New tables, plates and behind-the-scenes frames land on Instagram first. Both accounts are open.

Chef Birnur Çölok working in the kitchen

MEET BİRNUR

FOOD, PEOPLE AND PLACES I LOVE.

With a passion for hospitality and a deep respect for local ingredients, I create meaningful culinary experiences for extraordinary moments.

OUR STORY

KITCHEN BACKGROUND

YEARS OF KITCHENS STAND BEHIND THIS TABLE.

Everything from the Michelin starred kitchens of Chicago to my own restaurant in Bodrum shows up on the table I set today.

  • RENT A CHEF

    Bodrum · Founder

  • ALINEA

    Chicago · Michelin starred

  • MOMOTARO

    Chicago · Modern Japanese

  • WOOD CHICAGO

    Chicago · Modern American

  • SALERO

    Chicago · Spanish & Peruvian

  • THE BODRUM EDITION

    Bodrum · Jr. Sous Chef

  • BERNIE’S KITCHEN

    Kızılağaç · Own restaurant

FAQ

GOOD QUESTIONS

How far in advance should I book?

Summer dates fill up early, so two or three weeks ahead is ideal. We often manage shorter notice too, so ask first.

What is the minimum number of guests?

There is no minimum. We cook anniversary dinners for two and weddings for two hundred.

How is the price decided?

The menu, guest count, location and service staff decide it. Once we have the details you get one clear quote, with no line items appearing later.

What about allergies and dietary needs?

Vegetarian, vegan, gluten free or an allergy, it makes no difference; the menu is built around it from the start. Just tell us while we plan.

Do I need kitchen equipment?

We look at the kitchen first and bring whatever is missing. For boat and garden setups we bring all of it.

Are service and clean up included?

Yes. Setup, service and clean up afterwards are all included. We leave the kitchen exactly as we found it.

LET’S CREATE SOMETHING SPECIAL

Share a few details about your event and we’ll get back to you as soon as possible.