Sezer Deniz

About Sezer Deniz

With more than 20 years of global culinary experience, Sezer brings a refined, technique-driven approach to his role as Director of Culinary at The Joule. His career began in five-star luxury hotels in Turkey, where early exposure to world-class kitchens inspired him to pursue formal culinary training. After completing culinary school, he honed his craft in roles including Demi Chef and Chef de Partie, eventually training under Chef Jean Paul Naquin at the iconic Mardan Palace. Chef Naquin—now a Chef Instructor at the Institut Paul Bocuse in Lyon—left a lasting impact on Sezer’s professional philosophy and precision.Seeking broader opportunities, Sezer moved to the United States and joined Sandestin Golf & Beach Resort before continuing his career across Massachusetts, Illinois, and Florida. Eager to deepen his understanding of global cuisine, he attended the Le Cordon Bleu Culinary Arts Diploma Program in Miami, graduating as Valedictorian.He later joined Alinea in Chicago, one of the world’s most influential restaurants and a longtime holder of three Michelin stars. Managing a station in Alinea’s exacting kitchen sharpened his technical expertise and reinforced his commitment to innovation and excellence. Sezer went on to hold key culinary roles at the St. Regis Bal Harbour, JW Marriott Ankara as Head Chef, and The H Orlando as Executive Chef. Most recently, he oversaw all culinary operations at the Kimpton EPIC Hotel in Miami.Today, Sezer leads The Joule’s culinary program with a focus on collaboration, creativity, and elevated guest experiences. His extensive background in luxury hotels and fine dining environments informs his leadership style and commitment to continuous learning.A detail-oriented and deeply passionate professional, Sezer brings an open mind, global perspective, and relentless pursuit of excellence to every aspect of his work.

Experience

1. Director of Culinary

   Highgate

   Dec 2025 — Present · Dallas-Fort Worth, TX, US

   The Joule, Dallas is an iconic luxury hotel where art, design, and hospitality intersect in the heart of downtown. Set within a restored 1920s neo-Gothic building, The Joule blends historic architecture with bold, contemporary design, creating a destination that is both refined and unexpected.Providing strategic leadership and oversight for all culinary operations, including two signature restaurants, multiple bar concepts, coffee shop, in-room dining, banquet operations, and employee dining.

Education

• Le Cordon Bleu College of Culinary Arts-Miami

  Diploma Program, Culinary Arts/Chef Training

  2014 — 2015

• Akdeniz University

  Certificate, Culinary Arts/Chef Training

  2008 — 2010

Skills

• Seafood
• Recipes
• Italian Cuisine
• Labor Control
• Restaurants
• Mediterranean Cuisine
• Menu Development
• Sanitation
• Cooking
• Hospitality Industry
• Wine
• Food Safety
• Hospitality
• Haccp
• Food & Beverage
• Gourmet
• Culinary Skills
• Fine Dining
• Pre-Opening
• Food Service
• New Restaurant Openings
• Food Quality
• Menu Costing
• Hotel Management
• Italian
• Resorts
• Chef
• Mediterranean
• Food
• Pastry
• Restaurant Management
• Catering
• Cuisine
• Serve Safe Certified
• Hospitality Management
• Banquets
• Butchery
• Hotels
• Menu Engineering
• Micros