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Selin Rozanes , FOUNDER

Founder of Turkish Flavours, a Culinary Experiences and Travel Specialist, a native of Istanbul. After Robert College High School she studied Tourism and Hotel Management at the Bosphorus University.

Her love of food and travel has developed into the “Turkish Flavours” project in 2006. After a long career in the travel industry, she began designing and leading culinary itineraries around Istanbul and Turkey including cooking classes, food tours and multicity cultural and culinary vacations. During her hands-on Turkish cooking classes at her home in Istanbul, participants experience Turkish culture and hospitality while learning and understanding Turkish culinary traditions.

Cooking classes with Turkish – Sephardic menus from Selin’s family recipes can also be experienced at Selin’s kitchen.A self-taught home chef and a gastronomically inquisitive person, Selin has organized many hands on Turkish Cooking classes and food tours for visitors from 30 different countries.

She is a member of Slow Food, Chaine des Rotisseurs, Ordre Mondial des Gourmets Degustateurs, World Food Travel Association and Mutfak Dostlari Dernegi (Turkish Kitchen Friends Ass). She fluently speaks English, Turkish, French and some Spanish ,Italian,Greek and German.

Her vast knowledge about Istanbul and Turkey and what it offers to travelers is always an asset to Turkish Flavours guests. She can help designing the perfect cultural sightseeing and the best culinary experiences for individual travelers, corporate and incentive groups touring in Turkey.

Selin has lots of experience as Travel Consultant and has organized many luxurious, individualized holidays to fit specific needs . She has coordinated many tours and events for Abercrombie and Kent ,API, Virtuoso,YPO,CEO and WPO travellers in Turkey. She still acts as an Individual Travel Consultant and can give advice, help custom design itineraries, pick best guides, coordinate reservations at luxurious accommodations, book sailing vacations in the Aegean with her own sailing yacht, and enhance your travel to Turkey.


Taciser Ayvaz

Taciser ( Taci) is our wonderful native who leads our food tours as well as conducting our cooking classes She speaks English and Swedish and is always on the hunt for new and interesting places to explore and savour in Istanbul. We all love her friendly personality and charming manner.




Renan Yücel

Renan developed a passion for cooking from quite a young age through an appreciation of her grandmom’s cuisine. She learnt the importance of cooking with fresh local produce. She is a real Istanbulite born and bred.

After university Renan worked in the restaurants of deluxe hotels in Istanbul where she developed her organizational skills in the kitchen. An experience that broadened her knowledge of the many food traditions of Turkey was working at an Anatolian Cuisine restaurant. She also joined the production company of a popular documentary on Turkish cuisine called “Sultans of the Kitchen” as a production coordinator.

She is passionate about food, and culinary research; looking for new flavours and new ways of tasting. Renan has gotten to know some of Istanbul’s best insider foodie spots, and she’s constantly on the prowl for more!




Aylin Öney Tan

Aylin has studied architecture and conservation of historic structures in Turkey, Italy and the UK. She practiced her profession for 15 years but her passion for food and travel eventually led her to write on food. Since 2003 she holds a weekly food column at Cumhuriyet, a prestigious national daily. She contributes to various food magazines. She has been a Jury member of the Slow Food Award 2000-2003, her nominees receiving awards. She contributes to Terra Madre and Presidia projects as the leader of the Ankara Convivium. She gave consultancy to Channel 4 documentary enacting the funeral dinner of King Midas and appeared in the Turkey episode of the ‘Diaries of a Foodie’ of National Geographic. She won the Sophie Coe award on food history in 2008 by her article “Poppy: Potent yet Frail” presented previously at the Oxford Symposium on Food and Cookery. She has worked as curator for the Antalya City Museum, Culinary Culture Section and currently working for another City Museum in Istanbul, again for the culinary exhibition. She recently contributed to ‘The Encyclopedia of Food Cultures of the World’, by writing the entry for Turkey, due to appear from Greenwood Publications.

Aylin chips in to help us with our special projects.

Our TURKISH FLAVOURS tours are operated with the collaboration of Basarantur, Argeus Tourism and Argenttour Travel companies.