A native of Istanbul, Sibel Cuniman Pinto is a chef, culinary instructor, lecturer, researcher and author. She is the founder of Action Kashkarikas international social responsibility project on food waste awareness.
Specialist in Mediterranean, Turkish and Sephardi cuisines Pinto worked for long years as founder and owner of Sibel Pinto Traiteur- Catering Paris in event organisations. Having 20+ years’ professional experience in the culinary world working with cooking schools and collaborating with university gastronomy departments, she also organizes cooking classes, workshops, demonstrations, tastings and leads Culinary Walks in Paris and Istanbul.
Pinto’s philosophy underlines using seasonal and organic ingredients, working with local farms, highlighting sustainability, ecology and food waste prevention.
Sibel C. Pinto holds a post graduate diploma from the Institute of Advanced Studies on
Gastronomy and Table Arts, University of Reims Champagne-Ardenne
studied Gastronomy in 21st Century at
Le Cordon Bleu Culinary Arts Institute Paris,
France and Nouvelle Cuisine at l'Université Inter-âges de Versailles,
also holds a Bachelor’s Degree in Business Administration, majoring in
Marketing and Finance from Bosphorus University, Istanbul, Turkey.
researches about ethnic cuisines in Turkey lead to the publication of a
Gourmand Cookbook award winning book ‘The Evolution of the Sephardic Cuisine in
Turkey: Five Hundred Years of Survival’, LAP Lambert Academic Publishing, 2010
is an honorary member of TAFED Turkish Culinary Federation, EuroAsia Chefs Association, Slow Food and Le
Club des Amis du Cordon Bleu. .