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Four Seasons Hotel Istanbul at Sultanahmet

  • Tevkifhane Sokak No. 1, 34110 Sultanahmet-Eminönü, Istanbul, Türkiye
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Halkin Adiller

Director of Food and Beverage
“I’m always on the lookout for new things to put into our service, and I encourage my team to do the same.”

 

Four Seasons Tenure

  • First hired 2006; now since 2022
  • First Four Seasons Assignment: Head Bartender, Four Seasons Hotel Istanbul at Sultanahmet

Employment History

  • Mandarin Oriental Istanbul; The Ritz-Carlton, Istanbul; Four Seasons Hotel Istanbul at the Bosphorus; Raffles Istanbul; The Jamie Oliver Group, London; InterContinental Istanbul; Zuma Restaurants, London and Istanbul; Royal Caribbean International; Four Seasons Hotel Istanbul at Sultanahmet; Golden Age Hotels, Istanbul; Jury Inn Hotel Group, London

Education

  • Hospitality Administration and Management, Tekirdağ Hospitality and Tourism Management; Tourism and Hotel Management, Marmara University, Istanbul; Diploma, English Language and Literature, Oxford University

Birthplace

  • Istanbul, Turkey

Languages Spoken

  • Turkish, English, Arabic

“It starts and ends with great service,” says Halkin Adiller of the “game plan” he oversees through days, weeks, months, and seasons as Director of Food and Beverage at Four Seasons Hotel Istanbul at Sultanahmet. Arriving at the historic property in the heart of Old Town in spring 2022, Adiller focused his attention on building a team and fashioning offerings that genuinely satisfy guests at the table, the bar, and the banquet.

Adiller likes to employ creative programming to keep guests coming back for more, such as cocktails personalized through tableside mixology with clattering cocktail shakers for endearingly dramatic effect. “I’m always on the lookout for new things to put into service, and I encourage my team to do the same. I use every idea, even if only to inspire other ideas. We want to be two steps ahead of everyone in Istanbul.”

As head of food and beverage operations, Adiller oversees service at four dining and drinking outlets. In the Hotel’s manicured courtyard, Avlu serves modern Anatolian cuisine created from local, seasonal, and sustainable ingredients. At Lingo Lingo Bar and Restaurant, a creative cocktail program is paired with modern Turkish mezzes while seafood is on the menu of the interior Blue Room. La Pastische in the lobby offers fresh French and Turkish-style patisseries, many with pistachios from Antep. There is also the terrace with concept beverages, cocktails, and Champagne to pair with a menu of international bites and salads.

Adiller leads a team above of 60, following his lead, deliver service from the heart at all of the above. “Our hosts are like guest relations experts, and our servers discuss every dining detail with guests to ensure that their experience is perfect,” he says, noting that his favourite place to be is “touching tables” with the team. “The size of this operation enables me to do it. I have a wide background, so I can tell what people need in the moment and what they’ll be expecting when they return.”

Born in Istanbul of Macedonian heritage, Adiller grew up with dreams of being a footballer, and he had enough talent on the pitch to give it a shot. But while touring with a good team, he found he really enjoyed travel and interacting with people he met along the way. So he kept one foot in the sport while studying tourism first in high school, then at university. “I loved it, and when I got the chance to mix with international guests, I loved it even more.”

After getting his start as a Head Bartender for Four Seasons Hotel Istanbul at Sultanahmet and as a bar supervisor on a cruise ship, Adiller plunged headlong into food and beverage, advancing in management at hotels and restaurants including the Istanbul and London outlets of a contemporary Japanese brand. “My goal throughout has been to know all the new trends, discover all the new experience, and expand my expertise with new concepts.”

Now back where his Four Seasons career began, Adiller’s idolization of the Sultanahmet property has only grown over time. “We have great stories to tell at the table of our garden, the building’s history as a prison, and of all the attractions near our door. We’re fortunate that as a boutique property, the pace allows us to share.”

Adiller has always “lived with Four Seasons” wherever he has worked, he says. “The philosophies of service and collaboration have always been a focus for me. I am still learning new things and teaching what I know so we can come back stronger each day.”