Selcen Merve Dabağ graduated from Yeditepe University Gastronomy and Culinary Arts Depepartment.She completed her internship at Swissotel The Bosphorus .She worked Mikla restaurant as a chef de partie at cold station.She worked Do&Co company as a flying chef and she had the opportunity to gain hands-on experience in local world cuisines.She worked as banquet management at Roka Invitation&Organization.After studying chocolate at the Italian Culinary Institute for Foreigners, She studied at Romeo Viganotti in Genoa, Italy. She has been working as an instructor chef at Department of Culinary Arts and Management from 2014.