Our team, uniting the creativity of the kitchen and the expertise of food & beverage, draws inspiration from local ingredients, heritage recipes, and modern artistry to craft an unforgettable dining experience at Octo Istanbul.
Şafak Erten - Executive Chef
Executive Chef Şafak Erten was born in Bolu Mengen and proudly continues a family tradition of culinary excellence that spans three generations. A graduate of Mengen Anatolian Culinary High School—one of Turkey's most prestigious culinary institutions—and Abant Izzet Baysal University, Chef Erten has spent over 16 years honing his craft with international brands, bringing Turkish cuisine to a global audience.
He began his career as part of the opening team at JW Marriott Hotel Ankara, and went on to showcase Turkish flavors internationally through culinary festivals in Indonesia and Saudi Arabia. His global experience includes working at renowned establishments such as Atmosphere at Burj Khalifa in Dubai and Grand Hotel Kempinski in Riga. He brought this international expertise back to Turkey through prestigious projects like Chef's Kitchen, a first-of-its-kind concept in the country.
Chef Erten has also held key positions at leading hotel brands such as Kempinski, Sofitel, and Raffles Istanbul. Recognized by the Gault & Millau Turkey Guide as the "Rising Chef of the Year", he has earned 1 toque for his restaurant and received 4 pearls in the İncili Gastronomy Guide.
Today, Chef Erten continues to lead the culinary vision of JW Marriott Istanbul Bosphorus and Octo Istanbul, shaping the fine dining scene with his creativity and dedication.
Talat Çam - Director of Food and Beverage
Talat Çam's career in gastronomy and luxury hospitality has been shaped by a global journey that blends creativity with operational excellence. Growing up in a family rooted in the industry, he was inspired early on to pursue a path that connects people, culture, and cuisine.
He began his professional journey with Marriott International, taking on roles at The St. Regis Dubai, The St. Regis Florence, and The Ritz-Carlton Dubai. During this period, he gained valuable experience within Michelin-starred and fine dining concepts, working alongside culinary icons such as Wolfgang Puck, Valeria Piccini, and Jean-Georges Vongerichten, while contributing to acclaimed venues like Winter Garden by Caino, J&G Steakhouse, Spago, and Caviar Kaspia. His leadership and vision were later recognized by prestigious guides including Michelin, Gault & Millau, and İncili Gastronomi.
Expanding his expertise with Sunset Hospitality Group and Mandarin Oriental Hotel Group, Talat refined his global perspective across projects in Bodrum, Istanbul, and the Caribbean. His journey also led him to collaborate with internationally acclaimed bartenders and #50 Best Bars concepts, further strengthening his modern approach to food & beverage.
Today, as Director of Food & Beverage at JW Marriott Istanbul Bosphorus, Talat Çam continues to shape the city's dining scene. With a focus on innovation and authenticity, he transforms restaurants, bars, and rooftop lounges into trend-setting destinations, offering memorable and guest-focused experiences.