Deniz Orhun is an agricultural engineer, master chef, TV personality, and businesswoman who bridges the worlds of gastronomy and science. Chef Orhun believes that every traditional cuisine has its healthy side; we just need to rediscover it and refresh it with innovative approaches.
Her journey—from earning her culinary education at Kendall College-National Louis University in Chicago to producing over1,300 solo TV shows on national and international channels—showcases a seamless blend of creativity, scientific inquiry, and entrepreneurship.
As the founder of Klemantin Bakery, Deniz successfully managed and operated her business for15 years, serving a diverse range of clients, including Turkish and international dignitaries and celebrities. She has also had the honor of preparing wedding offerings in Türkiye for Prince William, Prince of Wales, and Princess Catherine, Princess of Wales.
Deniz's work extends beyond her culinary expertise. She collaborates with universities, research institutions, and local organizations to explore innovative approaches in gastronomy.
Her efforts include researching unused natural resources and their economic potential, developing healthy cooking techniques based on phenology, celestial observations, and emergency food preparations, as well as exploring theoretical food preparations in low-gravity environments. She also focuses on creating healthy flavor combinations. Her work integrates science into the culinary world while promoting practical culinary practices for daily routines. Additionally, her research on seasonal natural calendars and healthy flavor combinations underscores her commitment to an ideal food system.
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She was honored as a country representative at international congresses. She is a science writer, academic contributor and author. Her book, "What You Eat Affects How You Behave/Yedikleriniz Davranışlarınız Olur., was adapted into a TV program, which she prepared and presented herself. She has scientific research papers and has been writing culinary science for over seven years in national gastronomy magazines in Türkiye, while also contributing to publication in the United States for the past year. Her work sits at intersection of science, art and storytelling, inspiring fresh perspectives on food and its role in our lives.
What I Do
TV Shows Formats and Social Media Content
Media formats focused on gastronomy, culinology, and storytelling are produced and developed for television and social media platforms, highlighting the stories behind food and culture.
Research and development
New recipes are developed, forgotten flavors are researched for gastronomy tourism, and unused food resources from cultures are uncovered. Additionally, flavorful food combinations are created to support modern medicine and improve the quality of life for patients.
Data creation for AI
Data is collected and structured to serve as a guide for healthy flavor combinations, integrating culinary science, nutrition, and modern medicine. This database is designed to support future AI technologies in creating recipes tailored to individual dietary needs and promoting overall health.
Science Writer
​Providing support to collaborators for publishing projects, including scientific articles, books, magazine features, and press contributions.
Working as a
gastronomy consultant
"Train the Trainer"
Serving as a gastronomy consultant by advising on production lines, preparing course syllabi for 'train the trainers' programs, and guiding individuals interested in gastronomy and healthy cooking techniques.
