Title: Executive Chef
Company: Genesee Valley Club
Location: Rochester, New York, United States
Ilhan Erkek, executive chef at Genesee Valley Club, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements and leadership in the Culinary Arts.
Mr. Erkek, executive chef and director of culinary at Genesee Valley Club in Rochester, New York, has been upholding his positions at the esteemed venue since 2022 and 2023, respectively. In these capacities, he is responsible for conducting his rounds throughout the club, meeting with the general manager, overseeing two restaurants, assisting the front of house, and managing schedules and events. Mr. Erkek’s leadership at Genesee Valley Club reflects a culmination of decades of experience in the culinary industry and a commitment to excellence that has defined his career.
Before joining Genesee Valley Club, Mr. Erkek was the executive chef at Antrim 1844 from 2018 to 2022. During his tenure, he led the smokehouse restaurant to national acclaim. Under his direction, Antrim 1844 was named Best Historic Restaurant in a Historic Hotel by Historic Hotels America. Additionally, the smokehouse restaurant was recognized as the Best Hotel Restaurant in the Country in 2020 as a Readers’ Choice Winner by USA Today.
Between 2016 and 2018, Mr. Erkek served as the executive chef at Ottoman Taverna. His work there was particularly distinguished by earning the Michelin Bib Gourmand distinction for the restaurant within its first year of operation. This achievement marked a significant milestone, as it was the first time a Turkish restaurant received this honor so quickly after opening.
Mr. Erkek excelled as the garde manger chef at The Ritz-Carlton Hotel Company LLC, Marriott International Inc., where he focused on refining his skills in high-end hospitality environments from 2014 to 2015. Previously, he was the executive chef at Tryst Gastro Lounge, where he managed kitchen operations and contributed to the establishment’s reputation for innovative cuisine, starting in 2011.
Earlier in his career, Mr. Erkek worked as the chef de partie through the MIT Program and as a supervisor and cook I at JW Marriott Orlando Grande Lakes and The Ritz-Carlton Orlando, Grande Lakes, Orlando, Marriott International Inc. between 2007 and 2011. These roles provided him with foundational experience in large-scale kitchen management and luxury service standards. Mr. Erkek began his professional journey with The Ritz-Carlton in his home country, Istanbul, Turkey, from 2001 to 2006. This formative period allowed him to develop a deep understanding of international culinary techniques and hospitality practices.
Mr. Erkek earned an associate’s degree from Istanbul University. He credits his academic training with providing a strong foundation for his culinary expertise and leadership abilities. Since then, Mr. Erkek has been recognized for his contributions through active memberships in industry organizations like the American Culinary Federation and the Club Managers Association of America, reflecting his ongoing commitment to professional development and industry engagement.
In light of his success in the culinary field, Mr. Erkek was the recipient of the Michelin Bib Gourmand Award. He has also led teams that have earned national recognition for excellence in both historic and hotel dining experiences. Mr. Erkek attributes much of his success to discipline and a steadfast commitment to honoring his words and actions. He values learning from colleagues and believes that exposure to diverse cultures has enriched his perspective on food and hospitality. Looking ahead, Mr. Erkek plans to open a real artisan butcher shop that he hopes will become a legacy for his children.
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