She is graduated from METU, Department of Business Administration, and completed her MBA (major in marketing) in UK. She worked as a manager in the field of marketing for several international brands. She continued Sabancı University, School of Management doctorate program. She joined Mey company (currently Mey Diageo) between 2004-2020 where she managed the marketing and innovation departments as well as directed wine business unit (Kayra Wines) directly reporting to CEO. She carried out the founding project of IWSA (International Wines and Spirits Academy). During her management at Mey Diageo, she served as a Member of the Board of Directors of the Wine Producers Association, responsible from the Wines of Turkey project, which aimed to promote Turkish Wines abroad. She took an active role in the first promotional activities for indigenous Anatolian grapes.

Since 2021, she has been an independent consultant in the field of fermented and distilled beverage related products and innovation strategies under her brand “Fernkolektif”. One of the projects she takes part with four other partners is “Anatolian Grapes Project”; which is a collaboration to protect ungrafted indigenous Anatolian vines in collection vineyards in phylloxera-free Cappadocia, in Central Anatolia. She holds California Vinquiry Labs Sensory Training, Plumpton College Viticulture, WSET (Wine and Spirit Education Trust) Level 3 and WSET Trainer certifications.

She is also co-Founder of Heritage Vines of Turkey, member of the Slow Wine Coalition and Old Vine Conference in Turkey. She presented “Precarious existence of old vines of Anatolia-(a project supported by IWSC and Old Vine Conference, to create awareness for decreasing old vine regions)” together with Umay Çeviker, Sabiha Apaydın Gönenli, Levon Bağış at London Old Vine Conference, May 22, 2023. Very recently, she coordinated Wines of Turkiye project for Turkey’s Wine Producers Association as a global trade brand presenting export possibilities. A showcase of producers were at the Prowein Fair in Dusseldorf, Germany, in March 2024, with the curated project of Gözdem Gürbüzatik.

She is currently lecturing at Gastronomy and Culinary arts B.Sc. Degree Program at OzyeginUniversity, “Wine and Beverage Management”.Recently, she worked at a book project aboutAnatolian grapes “Okuzgozu & Boğazkere: Anatolia’s Legacy for the Future” which waspublished both in Turkish and English.She is passionate about interdisciplinary research for the sustainability of indigenous grapesin Turkey, food, and beverage ethics, and how theory relates to current consumption-oriented world dynamics and shapes the future.