Somer Sivrioglu

What is CEO CookOffTM all about?


In this time of crisis and into the future, OzHarvest will be doing all that they can to reach those who are affected by fires, drought, and floods, in addition to continuing to support the 1,300 charities that rely on them every day.

The OzHarvest CEO Cookoff™ fundraising will focus on the food crisis relief in four categories:

•        Keeping the wheels turning on our fleet of 57 food rescue vans that deliver food to over 1,300 charities around Australia

•        Resourcing a bespoke Mobile Market that will take free food directly to communities impacted by the ongoing fires and drought

•        Providing additional resources and support to our local OzHarvest operations in both metro and regional locations to meet the increase in food need

•        Delivering delicious and nutritious joyful community food events to areas that have been affected by droughts and fires, calling upon the support of Australia’s hospitality community
The 2020 CEO CookOff will be a festival of hope and joy, embodying the community spirit of Australia.

I'd love your support in helping me reach my fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

My Bio

Somer Sivrioglu (MBA, UTS 1998)  is a cookbook author the chefand co-owner of both Efendy and soon to openAnason restaurants. He is a custodian and international ambassador of Turkish food representing in many national (cooking schools, Cordon Bleu, Taste of Sydney, MasterChef) and international (Culinary Institute of America, Sydney International Food festival, Gastro Istanbul) events . 

He recently co-authored his first cookbook Anatolia, printed in three languages ( English in UK and Australia, Dutch in Netherlands and German in Germany)  receiving number of accolades and great reviews.  


Efendy is the leading Turkish restaurant in Sydney and Australia since its opening in 2007. The public support and awards prove that Turkish food can be represented at a restaurant level even in a very competitive market like Sydney, Australia.  

Since opening in 2007, chef and owner Somer Sivrioglu has devised a menu that showcases a rich collection of produce-driven, uncompromisingly Turkish dishes. Utilizing original Turkish recipes that represent the best of Turkish cuisine from the past five centuries, a melting pot of traditional Turkish smells, textures and tastes that Chef Sivrioglu is deservingly proud of.   


The casual and fun spin-off concept, anason in Barangaroo encapsulates the heart and soul of a lively Turkish street food experience. From rustic tapas-style sharing plates and teacupTurkish-inspired cocktails, to the eclectic, quirky décor and buzzing atmosphere, the mezebar is a sublime spot to kick back with friends and family for casual drinking and dining. Efendy’s signature quality is not forgotten here, with an emphasis on punchy flavours and charcoal cooking made with the best in seasonal local produce.  





My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Bring on the Black Apron!

Target Increased