Türkiye eyes global gastronomy leadership through culinary diplomacy

Hediye Güral Gür, Member of the Board of the Service Exporters' Association (HİB) and Chair of the Tourism, Travel and Gastronomy Services Committee of Türkiye, said gastronomy has evolved from simply supporting tourism into a high value-added service export sector for Türkiye.

According to a statement from HİB, Gür emphasized that not only Turkish chefs but also hotels successfully showcased their services during the NATO Summit, CE Report quotes Anadolu Agency.

She noted that gastronomy has become a strategic export industry, adding that during the summit, world leaders were served regional Turkish specialties including Trabzon butter, Hizan honey, Urla mastic artichokes, Tokat vine leaves, Erzincan tulum cheese, Maraş ice cream, and Antep pistachios.

According to Gür, these carefully selected products highlighted the richness of Turkish cuisine while demonstrating Türkiye's growing strength in gastrodiplomacy.

She said countries increasingly shape their international image not only through political messages but also through their culture, cuisine and way of life.

"Diplomacy no longer takes place only in meeting rooms. National cuisines have become the quiet but effective language of international relations. Every dish served at the NATO Summit represented Anatolia's agricultural strength, geographical diversity, cultural heritage and Turkish hospitality."

Gastronomy drives tourism and service exports

Gür stressed that gastronomy today extends far beyond restaurants, creating an economic ecosystem that includes tourism, hospitality, event management and food and beverage services.

She said visitors are not simply eating food—they are experiencing the story behind each dish, its region of origin, culture and lifestyle.

Such experiences influence travel choices, encourage longer stays and increase visitor spending, generating higher added value for Türkiye's tourism sector.

Türkiye aims to become a global gastronomy leader

Gür said Türkiye has the potential to become one of the world's leading gastronomy destinations thanks to its seven geographical regions, thousands of years of culinary heritage, hundreds of geographically protected products, internationally acclaimed chefs and strong tourism infrastructure.

She added that HİB continues to support international gastronomy festivals, promote geographically indicated products, develop gastronomy destinations and increase the global visibility of Turkish cuisine.

According to Gür, the tables prepared for the NATO Summit served as a powerful showcase of Türkiye's culinary potential.

"Our goal is to establish Turkish cuisine as one of the world's leading gastronomic brands, contributing even more to tourism revenues and service exports," she said.

Gür concluded by noting that Türkiye is increasingly becoming one of the world's strongest destinations not only for its beaches, sunshine and history, but also for its culture, gastronomy, healthcare, sports and sustainable tourism.

Photo: Wikipedia