KAMİL PEKAYDIN

Kamil Pekaydin serves as a Lecturer in the Hotel, Restaurant and Catering Services Department at Gaziantep University's Tourism and Hotel Management Vocational School, with current teaching responsibilities through 2025. His professional background includes significant industry experience as a Cook at the Turkish Grand National Assembly (2020-2024) and Chef in Ireland (2018-2019).

His academic credentials demonstrate specialized expertise in culinary tourism:

• MA in Gastronomy and Culinary Arts (with thesis), Nevşehir Hacı Bektaş Veli University, 2020-2023
• MA in Tourist Guidance (non-thesis, evening program), Eskişehir Osmangazi University, 2022-2023
• Bachelor's in Gastronomy and Culinary Arts, Necmettin Erbakan University, 2018-2020
• Associate Degree in Cooking, Adıyaman University (evening program), 2016-2018

Dr. Pekaydin's research focuses on the intersection of culinary heritage and tourism development, particularly examining Ottoman cuisine, regional food systems, and international culinary traditions within hospitality contexts. His teaching portfolio directly reflects these interests through courses like Ottoman Cuisine, Regional Cuisines, and International Cuisines.

No scientific awards or research grants are documented in available sources. Student advisement information is not provided, though he maintains scheduled counseling hours on Mondays (8:30-10:00). Laboratory facilities or research teams are not mentioned in current institutional records.