From chef to chief: The evolution of a hotelier
Orkun Bulut
In the social media era, gastronomy has become one of tourism’s most powerful drivers. As a result, the competitive battleground for hotels has shifted beyond rooms and suites to the restaurants and dining concepts they host. It is no surprise that more hotel executives are now emerging from food and beverage backgrounds. One of the earliest and most successful examples of this trend is a Turk. When the phrase “Chef to Chief” is mentioned, Uğur Talayhan is among the first names that come to mind.
Following the transformation of Fairmont, one of Accor’s leading luxury brands, in Dubai, Talayhan is returning to Türkiye. His mission is a familiar one: Leading the transformation of Istanbul’s historic The Grand Tarabya under the Fairmont flag.
Talayhan is one of those hospitality professionals whose career could easily fill a book. Over the years, he has managed a wide range of operations, markets and crises. Among the most notable was his leadership at Fairmont The Palm during a period of regional tensions involving Iran. Having taken charge in late 2025, he and his team quickly improved guest satisfaction through stronger service standards and a renewed focus on the hotel’s restaurant offering. Maintaining uninterrupted operations during a challenging period further reinforced his reputation as a crisis manager and operator.
