Banana Island Resort Doha has brought on Ziya Cikrikci as executive chef.
In his new role, Cikrikci leads a team serving global delicacies across seven dining venues, including three signature restaurants and a collection of exclusive dining concepts.
Possessing a flair for presentation, the gastronome applies his technical skills to deliver dishes built around a philosophy of elevating one carefully selected centrepiece seasonal ingredient per dish. He adds accompanying flavours and deconstructs each product to its essence, conjuring experiences that touch all the senses. Every aspect is considered, from aroma and texture to temperature and contrast, delivering mindful eating that is in tune with nature.
In addition to exemplary cooking skills, Cikrikci provides valuable expertise learned over 15 years managing high-end restaurants and multi-outlet culinary operations at luxury hotels and resorts across the USA, Europe, Asia Pacific, the Middle East, and Turkey.
Over the past 24 years, Cikrikci has honed his craft. His distinctive culinary storytelling blends the innovation of modern craft with the soul of tradition.
Cikrikci began his career in Istanbul after graduating from the University of Izzet Baysal with a Bachelor’s degree in Culinary Arts. After training with several of the city’s most prestigious kitchens, he joined The Ritz-Carlton in Miami and Washington D.C. In Miami, he served as chef de partie at the five-diamond Bizcaya Restaurant, supporting daily operations and leading culinary teams.
He later advanced to kitchen supervisor, playing a key role in the opening of Westend Bistro by Eric Ripert at The Ritz-Carlton, Washington D.C., a signature restaurant created in partnership with Eric Ripert, the celebrated three-Michelin-starred chef of Le Bernardin in New York. He was a core supervisory team member overseeing multiple kitchen brigades there.
After three years of managing speciality fine dining operations as a sous chef on flagship liners for Celebrity Cruises, Cikrikci returned to Istanbul to establish the Frankie Istanbul Restaurant. He built a team of 35 chefs and managing kitchen operations to create one of the city’s most successful dining establishments.
He continued to work in the roles of executive sous chef and chef de cuisine with leading global luxury hotel brands. In 2018, he took his first executive chef role at Hyatt Regency Istanbul Ataköy. From here, Cikrikci fostered a celebrated international reputation as executive chef for the Conrad Istanbul Bosphorus and the Hilton Cairo Grand Nile, before joining Anantara in 2025.
