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Born in Milwaukee, forged in Istanbul, honed in New York City. Serin is a young NY chef, in quest to further sharpen her knives in the world of events and private dining.

After years of cooking in restaurants and building a presence through catering and pop-ups, she’s now ready to channel the skills and insights honed across kitchens of all sizes into the world of private dining and event production.

Her journey began at Cervo’s and quickly gained momentum, leading to her role as sous-chef—and eventually interim head chef at just 26—at Hart’s Brooklyn, a 30-seat restaurant known for its thoughtfully curated, daily changing menu.

Over the years, she’s been grateful to be working alongside some of New York’s new culinary defining figures, including the Israeli collective LEV, Chef Flynn McGarry, Nick Perkins, and Gill Graham - shaping her understanding of what it takes to build memorable moments for strangers and friends.

These trusted collaborations extended beyond the traditional kitchens, playing a part in launching LEV’s Hancock dinner series and partaking in bespoke events for brands such as A.P.C. and Mansur Gavriel or the opening of the David Zwirner Gallery’s exhibition in 2021.

Now, with a foundation built on precision, expectations, creativity, and collaboration, Serin is looking to bring that same energy and intention to experiential production— crafting one-of-a-kind dining experiences built to be remembered, with the combination of food, spaces and culture.

serincelik@gmail.com
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Serin Çelik