Chef Sezai Ömer Erdoğan has started his culinary journey by the age of sixteen. Throughout his career, he has received education in Hotel and Tourism Management at North East Surrey College of Technology in England and at School Glion in Switzerland, and has earned a Management Certificate from Reims Management School in France. He had also opportunity to work with Michelin-starred chefs such as Roger Verge, Paul Bocuse, Gerard Boyer, and Alain Ducasse.

He has worked at world-renowned hotels including The Plaza Hotel New York, The Peninsula Hotel Los Angeles, Four Seasons Hotel on 5th Avenue Manhattan, and The Okura in Tokyo, Japan. These experiences have allowed him to hone his culinary skills and expand his repertoire.

Between 2013 – 2024, Chef Sezai Erdoğan, worked as Executive Chef at Çırağan Palace Hotel Kempinski  where he started to work in 1990.  In addition to his role at Çırağan Palace Hotel, he had the opportunity to showcase his culinary talents on various television programs, which contributed to his recognition as a talented and innovative chef.

Committed to approaching his profession with creativity, demonstrating leadership, and aiming for excellence, Chef Sezai Ömer Erdoğan joined Le Cordon Bleu Istanbul as an Instructor Chef in July 2024.