about - the company / work

Cihan Anadologlu is an internationally consultant of the food and beverage industry, bartender & bar owner, published author. Also he created the first craft döner kebab restaurant in Germany called "Hans Kebab". The most expensive doner kebab in Germany is sold at Hans Kebab in Munich.

As a known expert in his field, he has developed his own brand – Atelier for Culinary Concepts.
He published his first bar book "Bar Bibel" in September 2017. His second book “Einmal mit Alles - der Döner und seine Verwandten” was published in March 2020, the book is about the most eaten fast food in Germany, the döner kebab.
The third book "Classic Cocktails" was published in December 2020 and is about the artistry of mixing classic cocktails.
The fourth book is called "Meatless" and shows how fast food can also be prepared vegetarian.

The "Bar Bibel" and "Einmal mit Alles" books both won the prestigious literature price.
"Einmal mit Alles" also won the Gold Medal at "Deutsche Kochbuchpreis 2020" in the category meat.

Highlights of his career have been documented through various media, press reports, magazines and interviews - both nationally in Germany and internationally.
These have enhanced his brand enormously and express his passion for innovating exciting food and drink concepts.

He also engages in journalistic activities for various newspapers and magazines developing his own sophisticated ideas and principles for the industry, giving his own expert narrative. 

Throughout his career, he has been approached to contribute to various film productions and has appeared on television & radio globally.
As an expert in his field, he has opened numerous bars and restaurants around the globe. Due to his great international projects, he has worked and lived in metropolises, such as New York, Tokio, Hong Kong, London and Munich.

“Travel changes you. As you move through this life and this world you change things slightly, you leave marks behind, however small. And in return, life - and travel - leaves marks on you. Most of the time, those marks - on your body or on your heart - are beautiful. Often, though, they hurt.”

Anthony Bourdain
 (rest in peace)

CONSULTING & CATERING PROJECTS:
 
MOTEL ONE HOTELS EUROPE
ANDAZ LUXURY HOTELS
SHANGRI-LA LUXURY HOTELS
KEMPINSKI HOTELS & RESIDENCES
BACHMAIR WEISSACH HOTEL GROUP
AIDA CRUISES
HOVARDA LONDON, FRESCOBALDI LONDON
HEARTHOUSE MUNICH
VAPIANO
YUZU BEACH CLUB
HANS KEBAB
MANY BOUTIQUE HOTELS AND RESTAURANTS & BARS WORLDWIDE
 
THE OSCARS
THE TASTE
THOMAS HENRY
TASTE OF ALACATI
KÄFER CATERING
DAHLMANN CATERING
MOET HENNESSY
CAMPARI, GREY GOOSE
PRADA, MASERATI, KITON
CALVIN KLEIN, CHANEL, AUDEMARS PIQUET
GQ AWARDS
BACARDI, DIAGEO, PERNOD RICARD
BERLINALE, BAMBI, FILMFEST MUNICH
ALAIN DUCASSE
INTERNATIONAL COGNAC SUMMIT
WORLDS 50 BEST
”A Bartender´s beauty is in his moves in the way he struts his stuff, in the field of rhytms that is set up in the orchestrated hatching of a large order of Drinks.”

press & media

Please email and ask for the press folder about Cihan Anadologlu
Please email and ask for profile and cv about Cihan Anadologlu
Watch YouTube channel - Cihan Anadologlu


awards

- 2012 – 2015 Worlds 50 Best Bars
- 2013 Winner “Global Winner Bacardi Grey Goose”
- 2014 Winner “Best International High Volume Cocktail Bar”
- 2016 Most innovative Bar / Germany
- 2016 Top 5 New European Bars / Europe
- 2016 World´s 50 Best / Extended List
- 2016 Best Design Award / Europe
- 2017 Top 3 New Bars to watch / Worldwide
- 2017 World´s 50 Best / Extended List
- 2018 Literature prize for my book “Bar Bibel”
- 2019 World´s 50 Best – Discovery List
- 2020 Literature prize for my book “Einmal mit Alles”
- 2020 Deutscher Kochbuchpreis - Gold Medal - "Einmal mit Alles"
- 2021"Der Deutsche Kochbuchpreis 2021" nominiert Kategorie "Getränke", Classic Cocktails
- 2022 "Fizzz Awards - Trendkonzept des Jahres 2022" nominiert mit "Hans Kebab", München
- 2022 "Top 50" cooking books with "Meatless" in Germany