Chef Sezer at JW Marriott Ankara, Çankaya

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About Chef Sezer

Sezer Deniz is a culinary professional with over 20 years of global experience, known for his refined and technique-driven approach. He is the Director of Culinary at The Joule in Dallas, Texas, and is an alumnus of Le Cordon Bleu.

Chef Timeline

Began culinary career in five-star luxury hotels in Turkey.

Trained under Chef Jean Paul Naquin at Mardan Palace.

Mardan Palace

Moved to the United States and joined Sandestin Golf & Beach Resort.

Sandestin Golf & Beach Resort

Attended Le Cordon Bleu Culinary Arts Diploma Program in Miami.

Le Cordon Bleu

Graduated as Valedictorian.

Worked at The St. Regis Bal Harbour.

The St. Regis Bal Harbour

Worked as Head Chef at JW Marriott Ankara.

JW Marriott Ankara

Worked as Executive Chef at The H Orlando.

The H Orlando

Oversaw culinary operations at Kimpton EPIC Hotel.

Kimpton EPIC Hotel

Became Director of Culinary at The Joule.

The Joule

Dallas, Texas.

2026

Featured hors d'oeuvre chef at Symphony Of Chefs.

Dallas, Texas.

Insights

Key Information

Cuisine Highlights

AppetizersGlobal CuisineTechnique-Driven

News

Chef Sezer Deniz was a featured hors d'oeuvre chef at the 16th Annual Symphony Of Chefs event on February 23, 2026, in Irving, Texas.

Restaurants by chef

The Joule, The St. Regis Bal Harbour, JW Marriott Ankara, The H Orlando, Kimpton EPIC Hotel, Sandestin Golf & Beach Resort

Additional Details

Sezer Deniz's culinary journey began in luxury hotels in Turkey, where he was inspired to pursue formal training. He trained under Chef Jean Paul Naquin, a Chef Instructor at the Institut Paul Bocuse. He graduated as Valedictorian from the Le Cordon Bleu Culinary Arts Diploma Program in Miami. He has held positions at various luxury establishments including The St. Regis Bal Harbour, JW Marriott Ankara, The H Orlando, and Kimpton EPIC Hotel.

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