Delicco was established in 2009 with a mission to produce best in class smoked salmon and other gourmet seafood products.

Today, we supply the leading five star hotels and some of the most prestigious restaurants in Istanbul and other parts of Turkey. We have created a retail channel, Salmon Club, to also cater to individual gourmands for their own consumption. Delicco also exports its products to various countries.

We continue to grow without compromising from our commitment to quality. In order to ensure top end and consistent quality, we combine latest technology with authentic production techniques. We draw on our decades of food industry and create both traditional and new flavors for our customers.

Our production facility is located in Istanbul, Turkey with a capacity to produce 20 tons of smoked salmon per month.

 

After graduating from Istanbul University Faculty of Economics, Ms. Shipman completed her master's degree (MBA) at Yeditepe University. She received Kitchen Management training abroad.

She lectured at Turkish Food and Culture in the Volkhochschule'de Aachen (Germany). She is columnist at Gasronomi Magazine along with Delightful and Leziz magazines. She was vice president at Gastronomy and Culinary Arts department in Yeditepe University between 2003-2008 and she also tought Bread Making, Marketing and Sales in the F&B Sector, Food and Beverage Management and Cost Control. Ms. Shipman is currently continuing her doctoral studies in the field of marketing and is also lecturing at the University of Galatasaray.

She has written "Bread of a Passion" in 2006 and then published the book "Small Plates and the Great Tastes," the author's second book. This book took "Gourmand" first prize in Spain. She is a member of the biggest gastronomy organization Chaine des Rotisseurs.


David Shipman got his degrees from City & Guilds and hold MBII diploma. Mr. Shipman completed his training in London. After graduating, he worked for several large chain hotels and restaurants and get married and settled in Turkey in 1999. He was one of the initiators of Gastronomy and Culinary Arts department at Yeditepe University and worked with Tugrul Şavkay in the establishment of the department. Since May 2008, he is a freelance consultant in Kitchen Design and Menu design.


Mr. Shipman is a member of largest gastronomic organization Chaine des Rotisseurs. Mr. Shipman held a jury member position in Young Komi Competition and was the Kitchen Judge in 2006 and 2007.  In 2008 he joined the organization of wine in France, L'Ordre Mondial.

 

After graduating from Bogazici University, Department of Business Administration, Mr. Atacık received his master's degree from Middle East Technical University in the field of Informatics. He is currently doing his PhD at Yeditepe University in marketing.

Since 1999, he is working as a founding partner in the Advancity Information Technologies.  At the same time, he cofounded and CAZ IT Ltd and SELP Inc. and he is board member on both of these companies. He moved into Food sector with the establishment of Delicco in 2009.

Cem Atacık is 2 star CMAS diver. He is also a member of Besiktas Gymnastics Club. He serves Information and Communication Technology Association and he is a member of the supervisory board. At the same time, he is guest author in Ms. Shipman's second book Small Plates Great Tastes.