Deniz Kurt is originally from Turkey/Greece and before embarking on a career as a superyacht chef she has had a colorful career as a soprano singer, film & TV actress and concert promoter (for artist such as Rolling Stones, Metallica, Madonna, Pavarotti, Bocelli, many more..) This past life allowed Deniz to sample traditional foods of the towns and cities she was operating in as well as some of the finest restaurants this is where her passion for food was kindled.

She stepped into the kitchen leaving the music-organization-acting career behind. Her life changed when she started and graduated MSA Culinary Arts Academy of Istanbul. Here she completed her culinary education specializing in French Cuisine. Then, she completed advanced Italian cuisine education in the Italian culinary school of Alma La Scuola Internazionale Di Cucina Italiana, becoming a master of region’s Italian Cuisine and obtained a Professional Italian Chef Diploma.


After the institution, she began to work under Executive Chef Daniel Canzian at “Il Marchesino” inside La Scala Theatre located at the heart of Milano; Il Marchesino is owned by the legendary Italian chef Gualtiero Marchesi who has been modernizing Italian Cuisine and introducing it to the World since 70’s and who was granted Italian’s first Michelin Star and first 3 Michelin Stars. There, she had the chance to experience Italian Cuisine in the Michelin System. Following this, she worked in Armani Nobu Milano which is the Milan branch of the restaurant chain owned by the famous Japanese Chef, Nobu Matsuhisa, partnered by Armani. There, she also had the opportunity to experience Japanese Cuisine.

Traveling along Italy from end to end and discovering the flavors of each region in order to learn the real Italian Cuisine, she shoplifted taste and technique ranging from long established restaurants earning Michelin stars by using cured meat from their own pig farms with vegetables grown in their region and renown Michelin starred restaurants in metropoles like Rome, Milano and Florence, to regional trattoria’s and stone oven pizzerias on secluded streets; to this end, she even experimentally worked for short durations in these regional restaurants.


After these restaurant experiences, she decided to become a Private Chef and worked as the personal chef of a well-known Italian family. For three years she performed her art consisting mainly from traditional Italian and Mediterranean cuisine. In total, it has now been 5 years since Deniz joined the yachting industry. In the superyacht sector on sail yachts and motor yachts ranging from 30 to 80 meters, she accumulated many experiences working under owners from different countries and satisfying their varying eating habits while cruising on different seas. Working on super yachts where she has had the chance to traverse the Mediterranean and the other side of the Atlantic discovering new flavors and cuisine for her guests to enjoy. She is currently a columnist and a writer for YACHT Magazine.