MENU

 41,00
Crocus
 41,00

Chef Luca Rosati

Chef Luca Rosati has learned the secrets of a starry kitchen service and techniques in 1 Michelin Star OSTERIA del VICARIO and rewarded himself to specialize in the world of pasta and desserts creating unique tastes. He is also a food fotographer and big fan of food design.

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 24,00
Color Blocks
 24,00

Chef Linda Mazibuko

Chef Linda intends to be a part of the new age African chefs that brings Africa to the World through the art of cuisine.

She believes food is a beautiful thing which brings joy to the heart of people. She wants to be the chef that creates unforgettable experiences for people by taking them on a beautiful journey through their plates. She loves to use the flavours from her Madagaskar and South African heritage in her recipes.

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 36,50
Biriciola
 36,50

Chef Luca Rosati

Chef Luca Rosati has learned the secrets of a starry kitchen service and techniques in 1 Michelin Star OSTERIA del VICARIO and rewarded himself to specialize in the world of pasta and desserts creating unique tastes. He is also a food fotographer and big fan of food design.

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 39,50
LoveLamb
 39,50

Chef Linda Mazibuko

Chef Linda intends to be a part of the new age African chefs that brings Africa to the World through the art of cuisine.

She believes food is a beautiful thing which brings joy to the heart of people. She wants to be the chef that creates unforgettable experiences for people by taking them on a beautiful journey through their plates. She loves to use the flavours from her Madagaskar and South African heritage in her recipes.

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 30,00
Veggİstanbul
 30,00

Chef Tristan Cabirol

CHEF CABIROL carries his professional experineces through his training in institutions and luxury hotels in the south west of France to the jars of Chefs & Jars.

He joined the prestigious Dubern house in Bordeaux, and assimilated the technical bases and openness to the world’s cuisines. He learned the excellence, and the precision necessary to cook everything. His cuisine is modern, inventive and renews all the time.

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 33,00
Shrooms
 33,00

Chef Sezer Deniz

Chef Sezer has been working in the culinary industry for thirteen years. He joined Le Cordon Bleu Culinary Arts Diploma Program and graduated as a Valedictorian from LCB Miami, FL. And was hired by the three star Alinea Restaurant in Chicago, IL.

He has experience in many culinary positions with a diverse variety of people. He believes in continuous learning and training to be able to keep up with changing industry demands. He is currently the Executive Sous Chef in JW Marriott Ankara and has created two extraordinary jar recipes for Chefs & Jars.

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 35,00
Smoky
 35,00

Chef Sezer Deniz

Chef Sezer has been working in the culinary industry for thirteen years. He joined Le Cordon Bleu Culinary Arts Diploma Program and graduated as a Valedictorian from LCB Miami, FL. And was hired by the three star Alinea Restaurant in Chicago, IL.

He has experience in many culinary positions with a diverse variety of people. He believes in continuous learning and training to be able to keep up with changing industry demands. He is currently the Executive Sous Chef in JW Marriott Ankara and has created two extraordinary jar recipes for Chefs & Jars.

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 35,00
SalmAnkara
 35,00

Chef Tristan Cabirol

CHEF CABIROL carries his professional experineces through his training in institutions and luxury hotels in the south west of France to the jars of Chefs & Jars.

He joined the prestigious Dubern house in Bordeaux, and assimilated the technical bases and openness to the world’s cuisines. He learned the excellence, and the precision necessary to cook everything. His cuisine is modern, inventive and renews all the time.

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 36,50
MerryBerry
 36,50

Chef Peter Angyal

Peter Angyal, the talented Hungarian origin Chef, who defines cooking as freedom and creativity, carries his magnificent kitchen into the jars of Chefs & Jars.

Angyal, is a talented chef who expresses himself with his creations in the kitchen. His main reason to join the world of gastronomy was the meals which he prepared with his grandfather by the river when he was a child. Who would have known that this would let to his passion to present his most special recipes as elegant as art paintings, with using always fresh ingredients for his art. Now, it is time to discover this recipe appealing to both your soul and taste buds.

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 31,50
Fusion
 31,50

Chef Peter Angyal

Peter Angyal, the talented Hungarian origin Chef, who defines cooking as freedom and creativity, carries his magnificent kitchen into the jars of Chefs & Jars.

Angyal, is a talented chef who expresses himself with his creations in the kitchen. His main reason to join the world of gastronomy was the meals which he prepared with his grandfather by the river when he was a child. Who would have known that this would let to his passion to present his most special recipes as elegant as art paintings, with using always fresh ingredients for his art. Now, it is time to discover this recipe appealing to both your soul and taste buds.

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 33,00
Sakura
 33,00

Chef Nilay Lale

Chef Lale who is also the Executive Chef of Chefs & Jars believes the most valuable ingredients in the kitchen are talent, creativity and vision and she carries the Vegan philospy in to the jars of Chefs & Jars.

Chef Lale uses the generocity and tranquility of mother nature within her recipe and prepares her special recipes bringing together a healthy and delicious nutrition.

If you would like to meet with the talent of our Chef, uniting opposite flavors and presenting them as appealing to all your senses you must try her Jar.

It is time to experinece the delicious and unique vegan Sakura Jar…

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 25,00
Spheres
 25,00

Chef Dinara Kasko

Chef Dinara has graduated from University of Architecture and Design and worked as an architect-designer and a 3D visualizer.

Her love for pastry made her realize that appearance is as important as taste. So she turned her love of pastry in to visual delicacies with the 3D moulds she designed. She prefers simple plain geometric shapes like cube, triangle and sphere in her cakes and uses color to create flavors with beautiful visual art.

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 20,00
CherryBlossom
 20,00

Chef Dinara Kasko

Chef Dinara has graduated from University of Architecture and Design and worked as an architect-designer and a 3D visualizer.

Her love for pastry made her realize that appearance is as important as taste. So she turned her love of pastry in to visual delicacies with the 3D moulds she designed. She prefers simple plain geometric shapes like cube, triangle and sphere in her cakes and uses color to create flavors with beautiful visual art.

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 20,00
Tiramisu
 20,00

Chefs Special

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 20,00
Noblet’s Pot
 20,00

Chefs Special

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 20,00
Happy Hour
 20,00

Chefs Special

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 20,00
Big Bang
 20,00

Chefs Special

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Balance Series
 31,00
Happy
 31,00
394 kcal
Prepared with the advice of Nutritionist Melis Bengisu Demirci
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 30,00
Active
 30,00

375 kcal

Prepared with the advice of Nutritionist Esra Rahşan Çalışkan

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 31,00
Relax
 31,00

490 kcal

Prepared with the advice of Nutritionist Esra Rahşan Çalışkan

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 34,00
Body
 34,00

500 kcal

Prepared with the advice of Nutritionist Sevde Sinem Tandoğan

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Breakfast Series
 18,00
Mediterranean Breakfast Jar
 18,00
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 17,00
Potato Mousse & Pouched Egg Breakfast Jar
 17,00
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 18,00
Fresh Breakfast Jar
 18,00
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 18,50
Apricot & Yogurt Granola
 18,50
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 18,50
Strawberry & Yogurt Granola
 18,50
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 17,50
Banana & Peanut Joy
 17,50
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New from
Chefs & Jars
Catering Service for
Your Meetings and Events

All you have to do is choose what you want to serve your guests among the recipes of Chefs from around the world and enjoy the flavorful jars of Chefs & Jars at your meetings and events.

  • Tepe Prime Eskişehir Yolu Çankaya Ankara
  • 0312 220 0 800 – 0536 025 6 999
  • hello@chefsandjars.com

Hey you, Chef! This is your chance to present
your art into the jars of Chefs & Jars.

 

We started with an aim of collecting the recipes blended with different cultures of specially selected worldwide chefs, and make them accessible to everyone. By this project, you will be able to present your creations to people all around the world and let them actually taste your recipes than just seeing them on your social media accounts.
Chefs of Chefs & Jars create a recipe and a design to fit in our jars. The recipes of our chefs are prepared by our experienced Chefs, who are the secret heroes of our kitchen, by blending the Chefs’ art and fresh products of our local producers and introduce daily to our consumers at our high-end kiosks.
Starting point of our project is Ankara; but we are getting ready to get our spot in Istanbul and then in various gourmet cities all around the world. We invite each and every one of you to the endless competition of gourmet delicacies…
While there are many people who would like join this excitement to discover new tastes, we wanted to cross our roads with different chefs in certain periods. One Chef among our first six Chefs -that will be chosen by Chefs & Jars lovers-, be with us again in the upcoming period. Remaining five Chefs and their creative recipes will be chosen carefully for the next round. We have already started to work to choose our next group of talented chefs.
If you also would like to take your part in our next round, and if you believe that you can carry your amazing art on a plate into the three dimensions of a jar; if you are confident with your recipes and if you have big goals in your career, we are here to introduce you to the world!
You can participate in eliminations and get the chance of presenting your recipes to the world by sending us an e-mail.

 

Contact Us