Turkish Chef Wins 'Chef of the Year' Award in Texas

Turkish chef Kubilay Önder, who has been pursuing a 20‑year professional kitchen career in the U.S. state of Texas, was awarded the "Chef of the Year" prize. Önder became the first international chef to earn the title, entering state history.

Following an assessment by the Texas Chefs Association, the award winner Önder thanked his family, colleagues, mentors and peers in his speech at the ceremony, acknowledging their role in his success. The seasoned chef emphasized that the prize was not merely a personal triumph; his greatest sorrow, he said, was that he could not share this joy with his mother, who had passed away.

"I wish I could share this pride with my mother today. I'm sure she's watching me from somewhere and is proud of me," Önder said, stirring an emotional moment in the hall.

His career journey began in Bolu.

Kubilay Önder’s professional journey from Turkey to the United States began in Bolu, a town renowned for its culinary tradition. Trained in Anatolian cuisine, Önder worked in various kitchens and international hotel groups across Turkey, the United Arab Emirates, Italy and the United States throughout his career.

Having worked in Dallas for many years, Önder currently serves as Executive Chef and Food & Beverage Director at Lorenzo Hotel – Tapestry Collection by Hilton. Managing the kitchen and food-and-beverage operations, he also contributes to the overall operations of the hotel as part of the management company’s team.

Speaking of the award presented by the Texas Chefs Association, Önder said it carries great significance for him and that his success is also valuable in representing Turkish cuisine and Turkish chefs in the United States.

Ambassador of Turkish cuisine in the United States

Having earned significant titles and certifications internationally, Önder was awarded the title of Certified Master Chef by the World Master Chefs Society. He also holds the Certified Executive Chef certification, demonstrating his proficiency in professional kitchens in the United States, and is a member of the venerable gastronomy and cultural organization Chaîne des Rôtisseurs.

The successful chef, who is working to introduce Turkish cuisine to a wider audience in the United States, serves as the Culinary Ambassador—Mutfak Elçisi—in the Turkish Tastes project.

In this context, Önder introduces the richness of Turkish cuisine, Anatolia's deep gastronomic heritage, and the culinary culture featuring products unique to various regions of Turkey to the American professional kitchen world.

Starting his career in Bolu and continuing it with international successes, Kubilay Önder not only reached a significant milestone in his personal career with the 'Chef of the Year' award but also added a new triumph to the global representation power of Turkish cuisine.