Originally from Turkey, Kalkandelen developed his passion for the industry and for food at the age of twelve when his father opened his own restaurant in Istanbul. Kalkandelen later went on to further his culinary education at the Etiler Anatolian Tourism Hotelier School, where he also worked at the 5-star Tarabya Hotel in Istanbul in the banquet kitchen.
Kalkandelen then moved to work with the Hyatt Group of hotels, in Istanbul and the UAE, where he worked under influential leaders of the culinary profession who helped shape his style and depth of knowledge enabling him to work his way up to executive sous chef over the next ten years.
He has now been brought to Oman as executive chef for the new City Seasons Hotel Muscat and, when he is not in the kitchen, he spends his time checking out the competition or refining his exceptional cooking skills at home to bring to the table for hotel guests.
The City Seasons Hotel Muscat is in the final stages of completion and is set to open its doors within the next two months.