GÜRAL PORSELEN MET WITH CHEFS AT THE CULINARY FORUM
- 13 May
- 2 dakikada okunur
Güral Porselen, which develops innovative collections for professional kitchens, co-sponsored Culinary Forum Xchange, one of the important gatherings of the gastronomy world. The brand presented its collections for the HoReCa sector, especially the Valeron Collection, to sector representatives and chefs.

Culinary Forum 2026, one of Türkiye's leading platforms in the field of gastronomy, took place on February 17-18 at the Nirvana Cosmopolitan Hotel in Antalya. Güral Porselen, a co-sponsor of the event which brought together various stakeholders in the gastronomy sector, served as a meeting point for both industry professionals and chefs.
The brand showcased its HoReCa collections to visitors, highlighting its understanding that gastronomy is not just about taste, but also a powerful visual experience.
Every plate a canvas, every touch a signature
At the special presentations held at the Güral Porcelain stand as part of the event, Chef Eyüp Kemal Sevinç showcased the harmony of gastronomy and design with plates prepared using the brand's products. The presentations, brought to life on the Valeron Collection, revealed that taste can be reinterpreted not only in flavor but also in presentation aesthetics, offering a unique experience where each plate was transformed into a canvas.
The presentations attracted great interest from industry professionals and young chefs throughout the two days.
Valeron, one of the standout collections at the Güral Porcelain stand, offers natural texture and surface depth in porcelain thanks to its reactive glaze technique. Comprising different sub-series such as Seal, Saura, Terra, Agate, Calvera, Rosiventi, Aleste, Ombrai, Matte Verde, Kelpy, Abisso, Matte Beige, and Matte Azzurre, the collection stands out with its varying tonal transitions and unique surface character in each piece. Suitable for heavy use thanks to its durable structure and stackable design, Valeron meets both functional and aesthetic expectations in the HoReCa sector.








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