New York
Istanbul
San Francisco
Datça
Our Story
Four cities. 3 continents. Many tables.
New York, Istanbul, San Francisco, Datça
Where it began
Istanbul's culinary inheritance
Istanbul — once Konstantiniyye, capital of the world — is a city that has hosted a thousand cultures. Its identity is multiplicity itself. Surrounded by four seas, blessed with micro-climates and extraordinary biodiversity, the city has long been a crossroads of flavors: fish from the Bosphorus, Aegean, Black Sea and Marmara; endless varieties of cheese and dairy from Anatolian highlands; ancient bakeries, palace kitchens, mezze traditions stretching back centuries, and the culinary legacies of a hundred peoples.
Growing up in this city means inheriting a responsibility — to understand where food comes from, to respect the hands that grew it, and to honor the stories it carries. It is no coincidence that Istanbul and California share so much: a Mediterranean climate, a culture of markets, a reverence for the seasonal and the local.
How they met
Same neighborhood. Same dream. Different paths.
Alican and Çağla grew up in the same district of Istanbul, and both chose the same rare program: the Gastronomy and Culinary Arts department at Özyeğin University — drawn by its partnership with Le Cordon Bleu, where the university handled the academic curriculum and Le Cordon Bleu delivered the kitchen training. They knew each other by name in Istanbul. But they truly met in New York.
Two paths
The chefs
Alican Boynak
the full spectrum
Alican has worked in nearly every corner of the hospitality world: front of house, hotels, bartending, management, cooking, consulting and eventually as an educator and head chef. His career spans the full breadth of the industry — a rare perspective that informs how he reads a room, builds a menu, and cares for his guests. He discovered private chef work through Çağla, and for over a year has brought that same breadth of experience to intimate, personal dining.
Çağla Boynak
the focused pursuit
Çağla's path has been singular and deliberate: Michelin-starred kitchens, from New York to the Bay Area. She has always known that private chef work was her destination — a space where the relationship between cook and guest could be direct, unhurried, and deeply personal. Her French and Turkish foundations, refined in some of the world's most demanding kitchens, are the backbone of Table Privée's fine dining sensibility.
The beginning
After the restaurant world, a different kind of table
Both Alican and Çağla had spent years in the relentless rhythm of restaurant life. They loved cooking for friends — the ease of it, the intimacy, the way a meal around a private table becomes something more than food. California, with its culture of openness, its extraordinary produce, its farmers markets and small producers, made the next step feel natural.
Table Privée is the result: a private dining experience built on the belief that the best meals happen when the chef knows your name, when the ingredients were chosen that morning, and when the table belongs entirely to you.