When you think back to the day you founded FoodArt, did you ever imagine that you would be celebrating its 20th anniversary?
To be honest, we did not have a detailed plan for where we would be 20 years later, but our ambitions were always big. Drawing on the experience we had gained from our previous ventures, we aimed to grow by taking strong and considered steps.
Reaching this 20-year milestone is the greatest reward for the passion, dedication and hard work that began all those years ago.
How did the name FoodArt come about, and what does it mean to you today?
Art has always held a very special place in my life. It has been a form of escape and a space to breathe. Painting and photography have been part of my life since childhood, and I have always had a deep appreciation for music.
I believe that the way we see life should also be reflected in the way we conduct business. Even within a commercial environment, I wanted our work to have a connection with art and aesthetics. The name FoodArt was born from that vision.
Do you remember your first customer and the first order you received?
It is difficult to recall the exact moment of our first order, but I remember the excitement of those early days very clearly. Every new order brought us an incredible sense of happiness and achievement.
What has been your proudest moment during this 20-year journey?
It would be unfair to reduce 20 years of experiences to a single moment. I have collected countless memories that have made me proud.
Every new customer who joined the FoodArt family, every product added to our portfolio and every new idea or project we brought to life has been a separate source of pride.
What is the most important value that takes FoodArt beyond being simply a food supplier?
Without question, it is our commitment to ethical values and the importance we place on people.
We have always aimed to build sincere, human relationships with our customers, suppliers and colleagues—not relationships based solely on business. Our guiding principle has always been very simple: “Kindness is good.”
When you compare FoodArt’s early years with the company today, what has been the biggest change?
The greatest change has been in our vision and scale.
In our early years, we served specific markets with a limited product range. Today, we offer a much broader portfolio, reach customers from all sections of society and serve an increasingly diverse and international marketplace.
What role have employees and customers played in FoodArt’s growth?
People are always at the heart of success. When you have a strong team, the company grows, develops and becomes more resilient.
A positive team spirit naturally leads to customer satisfaction and loyalty. The dedication of our team and the trust of our customers are the two main pillars that have carried FoodArt into its 20th year.
How would you explain the secret of remaining successful in the industry for 20 years in one sentence?
Never give up, whatever happens; remain determined and continue working with persistence.
What was the greatest challenge you faced, and what did it teach you about leadership?
During this 20-year journey, we have faced many challenges, from global crises to changing market conditions.
These experiences taught me that leadership is above all about being adaptable, remaining calm and giving your team confidence under every circumstance.
Is there one principle you have never abandoned throughout FoodArt’s journey?
We have never stopped being solution-focused. Problems will always arise in business; what matters is how you respond to them.
One of the most important principles within our company culture is: “At FoodArt, the answer to a problem is never simply ‘no’.” We always focus on finding a possible solution for our customers and business partners.
How do you view FoodArt’s contribution to different businesses and communities across the UK?
Beyond commercial success, I believe we have created a cultural bridge through food.
We have helped local and diverse ethnic communities across the UK access flavours from around the world in their neighbourhood shops. Introducing bulgur wheat into a British household or enabling a Polish customer to find familiar products from home in their local store is a great source of pride for us.
We were even among the businesses that helped introduce the now widely established culture of selling watermelon by the slice.
Why do you think customers choose FoodArt and continue working with the company over the years?
Trust and sincerity are at the heart of our business. Instead of focusing only on short-term profitability, we prioritise building strong and lasting relationships.
Our consistent service quality and genuine communication are among the main reasons our customers have continued their journey with FoodArt for so many years.
If you could go back and give advice to yourself on the first day of establishing the company, what would you say?
I would tell myself not to force things and to trust the natural course of events.
Whether it concerns a product, a professional relationship or a business partnership, we should not try to force something that is not meant to work. Recognising the right time to move on is an important part of creating sustainable success.
Which three words would you choose to describe FoodArt’s story?
Determination, perseverance and hard work.
Where do you see FoodArt over the next 20 years?
In the years ahead, we will focus on growing our own distinctive brands and original product portfolio.
Our ambition is to move beyond traditional retail outlets and local grocery stores, reaching much wider audiences and international markets through a strong ecosystem of brands.
What kind of legacy would you like FoodArt to leave within the industry?
I would like FoodArt to be recognised not only for its commercial achievements or economic growth, but also as a brand that demonstrates social awareness and delivers projects with a positive social impact.
Our aim is to go beyond commerce and leave a lasting, inspiring legacy through work that touches people, art and society.
What message would you like to share with FoodArt’s employees, customers and business partners on this 20th anniversary?
We are one large and closely connected ecosystem. If even one link—whether an employee, customer or supplier—is unhappy, the entire system is affected.
My greatest goal is to continue building a fair ecosystem in which every stakeholder feels respected, valued and happy.
We are better together, and we are stronger together.
Here’s to the next 20 years—together!
Interview conducted and edited by Mukaddes Ayten Civelek
