05/04/2026
CHEF EBRU BAYBARA DEMIR is an award-winning Turkish chef, social entrepreneur, and activist who uses gastronomy as a tool for social transformation. Winner of the Basque Culinary World Prize (BCWP) 2023 — often referred to as the Nobel Prize of gastronomy — Demir was also honored by the United Nations Food and Agriculture Organization (FAO) in 2024 with the title of “World Food Hero.” She became the first chef to bring these distinctions to Türkiye through more than 25 years of social gastronomy initiatives focused on soil, food, agriculture, migrant integration, and local development. In April 2025, she was appointed as a Member of the Presidential Council for Social and Youth Policies of Türkiye.
After completing her undergraduate studies in Tourism Guidance at Marmara University, Demir moved to Mardin in 1999 with the dream of introducing the city to tourism. Together with 21 women who believed in her vision, she established Cercis Murat Mansion, the city’s first touristic establishment. For more than two decades, she has conducted extensive research on Anatolian cuisine, guided by the philosophy that “the flavor of the food served at the table comes from the soil it draws strength from and the lives it benefits.” Today, she is recognized not only as a chef, but also as a pioneering leader in the field of social gastronomy.
Through projects developed across many regions — particularly in Mardin — Demir has focused on women’s employment, sustainable agriculture, preservation of local seeds, migrant integration, and strengthening local economies. Her work in social gastronomy aims to create measurable social impact at every stage, from protecting the natural balance of seed, soil, and water to ensuring ethical and sustainable food systems from producer to consumer.
As one of the founders of the “From Soil to Table Agricultural Development Cooperative,” she continues to develop an exemplary cooperative model that brings together local products, local cuisine, and local communities. In addition, through the “From Soil to Soil Biodegradable Waste Management” project, she leads regenerative agriculture initiatives that transform biodegradable fruit and vegetable waste from marketplaces into compost to restore and enrich the soil.
Demir has delivered presentations, talks, and educational programs at international conferences and festivals organized by institutions such as the United Nations, the European Union, Yale University, and the Culinary Institute of America. She has represented Türkiye at prestigious global gatherings including the DLD Munich Conference, Food on the Edge (Ireland), Ñam Festival (Chile), and the Mediterranean Tourism Forum.
