Bülent Kaya

Founder and Ceo at Azka Group

biyografi

Bülent KAYA

Founder and Ceo at Azka Group

14 Temmuz 1970, Erzurum, Türkiye, Türk İş insanı, müzik yapımcısı ve turizm yatırımcısıdır.

1986 – 1989 yılları arasında İstanbul 50. Yıl Tahran lisesini bitirdikten sonra 2005-2009 Yeditepe Üniversitesi İç Mimarlık bölümünü bitirmiştir. 2009 – 2011 yıllarında Yüksek lisansını Bahçeşehir Üniversitesi Mimarlık bölümünde tamamlamıştır.

1969 senesinde babası Aziz Kaya tarafından kurulan Azka şirketler grubunun ikinci nesil yöneticisidir. 2003 yılından beri Azka şirketler grubunun yönetim kurulu başkanlığını yapmaktadır.

Sahibi olduğu Azka Müzik Yapım çatısı altında Safiye Soyman, Faik Öztürk, Nihan Akın, Umut Açıkgöz, Cerem Onurluer, Murat Akgün gibi isimlerin de yapımcılığını üstlenmektedir.

Ödülleri

6. Altın Palmiye Ödülleri Yılın İş İnsanı

Altın Zambak Ödülleri Yılın İş Adamı

Altın Marka Ödülleri Yılın Turizmcisi

7. Dijital Dünyanın Enleri Ödül Töreni Yılın Turizmcisi

UrawCosmetics Türkiye Başarı Ödülleri

2000 Offshore yarışları Avrupa ve Dünya üçüncülüğü

2. Azerbaycan ve Türkiye Kardeşlik Ödülleri: Yılın En İyi Turizm Yatırımcısı

Gossipmag Business Dergisi Ödülleri: Yılın Yatırımcı İş İnsanı ve Yılın En İyi Turizm Oteli

Sosyal Medya

fikridigitall

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CAPPADOCIA cooking moment.

CAPPADOCIA cooking moment.

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Being cheese is the secret ambition of milk. Burn

Being cheese is the secret ambition of milk. Burn in the cauldron slowly and in the cauldron remain in another new form aroused.

Become thus from liquid to solid, from uniform white to varied in color and flavours. But this odorous eclipse of matter is granted only from time.

Sometimes you have to wait hours, other times months for the cheese you really become yourself.

Refining this white gold of Anatolia in deep caves is a clear expression of the love that these cheesemakers have for this wonderful land rich in history and genuine culture of doing and being.

Choosing the perfect pasture, the fragrant and rich forage full of colorful and fragrant flowers gives a unique personality to these cheeses where they age silently in tuff caves to mature their appearance and taste to a unique and unrepeatable perfection.

Like that movement in the kitchen with a unique and sensitive rhythm;
a ritual that has existed for centuries and which is called ‘Identity’.

Being cheese is the secret ambition of milk. Burn

Being cheese is the secret ambition of milk. Burn in the cauldron slowly and in the cauldron remain in another new form aroused.

Become thus from liquid to solid, from uniform white to varied in color and flavours. But this odorous eclipse of matter is granted only from time.

Sometimes you have to wait hours, other times months for the cheese you really become yourself.

Refining this white gold of Anatolia in deep caves is a clear expression of the love that these cheesemakers have for this wonderful land rich in history and genuine culture of doing and being.

Choosing the perfect pasture, the fragrant and rich forage full of colorful and fragrant flowers gives a unique personality to these cheeses where they age silently in tuff caves to mature their appearance and taste to a unique and unrepeatable perfection.

Like that movement in the kitchen with a unique and sensitive rhythm;
a ritual that has existed for centuries and which is called ‘Identity’.

Being cheese is the secret ambition of milk. Burn

Being cheese is the secret ambition of milk. Burn in the cauldron slowly and in the cauldron remain in another new form aroused.

Become thus from liquid to solid, from uniform white to varied in color and flavours. But this odorous eclipse of matter is granted only from time.

Sometimes you have to wait hours, other times months for the cheese you really become yourself.

Refining this white gold of Anatolia in deep caves is a clear expression of the love that these cheesemakers have for this wonderful land rich in history and genuine culture of doing and being.

Choosing the perfect pasture, the fragrant and rich forage full of colorful and fragrant flowers gives a unique personality to these cheeses where they age silently in tuff caves to mature their appearance and taste to a unique and unrepeatable perfection.

Like that movement in the kitchen with a unique and sensitive rhythm;
a ritual that has existed for centuries and which is called ‘Identity’.

To watch the whole thing
https://www.linkedin.com/in/chef-fabio-brambilla/

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All Time Pizza - ATP

All Time Pizza - ATP

Perfect Turkish Wrap in Malaysia

Perfect Turkish Wrap in Malaysia

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