Our Team

Experience, education, passion in culinary – this is all what unites us. In CÀSÀ’s team we believe that the strength of the team is each individual member and the strength of each member is the team.

Culinary Department Team

Luther Maitland
Luther MaitlandFaculty Manager
Luther Maitland began his catering career in a Michelin starred restaurant in Scotland called The Peat Inn. During eight years he progressed from a kitchen porter to Chef de Partie. During his career he worked as a chef for many celebrities and even for a Prime Minister. Being motivated and ambitious person he went to the university to gain a teaching degree and later became an accessor for City & Guilds colleges in London, Dubai, Pakistan and now Luther is a Faculty Manager for CASA Culinary Center in Baku, Azerbaijan.
Javidan Murshud
Javidan MurshudChef
Javidan began his work as a chef assistant at “Bozca Ada” in Turkey when he was 17 years old. He also received his schooling there, at MSA(The Culinary Arts Academy) for the role of Pro Chef and at MYK Gastro Arena for the position of Fast Chef. Despite his extensive culinary expertise, the food he is most proficient at and enjoys creating is Chinese, specifically rice and noodles. After finishing his education, he stayed in Turkey and worked in a variety of venues, including Atelier Fiori, ll Ricco, YEK Alacati, Deli Kasap, and others, where he polished his abilities and expertise.
Farhad Shahverdiyev
Farhad ShahverdiyevChef Lecturer
Farhad started his career first as a butcher and kebab maker in local restaurants when he was 16. He decided to get education in the culinary field and graduated from the Culinary Arst School in İstanbul and got a City & Guilds diploma. After returning to Baku he did an internship at “Four seasons” hotel. He worked as a chef for ambassadors, prime ministers and presidents during his career.
Nizami Hasanov
Nizami HasanovPizza Chef
Nizami is a professional pizza maker. He is the best in cooking Neapolitan pizza also known as Naples-style pizza. This is a style of pizza made with tomatoes and mozzarella cheese. To be a professional and a leader in the market, he traveled to Italy in 2017 year to study there techniques and specifications of the Napoletana. Neapolitan pizza is the art of its making is included on UNESCO's list of intangible cultural heritage. Nizami assures that this type of pizza is the healthiest one. It has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.
Volkan Altinors
Volkan AltinorsChef Lecturer
Volkan is a Chef Lecturer from UK with many years of experience in world famous restaurants and hotels. Besides being a chef, he worked as an Instructor in world famous Gastronomy Universities in Cyprus, UK and Turkey. Volkan has official qualification of NVQ2 Professional Cookery Chefs Academy Newcastle College, Level 4-5 Foundation Culinary Arts and holds several certificates, including the WACS International jury-training certificate.
Aygun Eynullayeva
Aygun EynullayevaChef Assistant
Aygun is a specialist who is very diligent and looking for innovations in her job. She has got education at Ganja State Regional College. She started her culinary career as a chef assistant at “Sapphire Group Societe” restaurant in 2019-2021. Later Aygun continued as a chef for “Chayki” restaurant in 2021.

Culinary Patisserie Team

Frederic Dalaine
Frederic DalaineHead Pastry - Lecturer
Frederic started his career at 16 in a traditional pastry shop in the Normandie city, France where the important basics of pastry and chocolate had been taught to him. His professionalism in segments related to bakery, ice cream and catering allowed him to work in numerous prestigious factories and hotels including Ghislaine Arabian’s Le Restaurant -2 MICHELIN stars, La Maison Cochet in Paris and as a Pastry Chef Lecturer for Cordon Bleu Japan.
Aysel Ashrafova
Aysel Ashrafova Pastry Chef - Lecturer
Aysel is a specialist in pastry and bakery. She has an experience of work in leading hotels and restaurants in Baku, such as Zeytun restaurant, Fairmont Hotel, Hilton Hotel where she oversaw the operations and production of desserts for wedding banquets. Her special skills are Modern French Pastry, wedding cakes, cake decorators Techniques, Chocolate Displays and Chocolate and Plated desserts. Aysel is a meticulous planner, with a strong hands-on approach in pre openings and managing of big Operations, Distributions and Events.

Food and Beverage Team

Turgut Tokgoz Dipwest
Turgut Tokgoz Dipwest Educator
Turgut’s life-long passion for wine led him to attain the WSET Diploma and the CMS Introductory Sommelier and the WSG Rhone Master Level Certificates. He is also a WSET certified Wine and Spirits educator and serves as the founding President of the Turkish Society of Wine Experts and Educators. He is currently judges at the International Wine Challenge and International Wine & Spirits Competition. He is a longstanding member of Friends of Wine Association as well as the Istanbul Wine Tasting Society.
Selivanova Tatiana
Selivanova TatianaEducator
Tatiana Selivanova has been working in the wine industry since 2004. Winner of a diploma from the International Wine School, Wine and Spirits Education Trust (London). The first wine academician of Russia (Weinakademie Ӧsterreich, Rust). She was the winner of the Wine People Trophy 2009 Russia sommelier competition, member of the jury for Wine People Trophy 2011, 2012, 2017 sommelier competitions; Fresh Faces sommelier competition 2013, 2014 and Russian Sommelier Competition 2017, 2018. Wine consultant for Saveurs magazine in 2013-2014. Expert wine guide Roskachestvo 2018, 2019. Certified instructor WSET Levels 2 & 3. Chairman of the Club of Wine Academicians in Russia. Speaker of the California Wine Institute. VDP Ambassador in Russia. Tatiana is the director of the Fort Wine school, where trainings and seminars are successfully organized along with tasting and participation in assortment committees.
Agustina Da Cunha
Agustina Da CunhaEducator
Agostina was born and educated in Argentina. After completing her university Studies in Political Science, she traveled and lived in all 5 continents before settling down in Istanbul in 2006. In 2016, Agostina completed her WSET Level 3 Wines & Spirits Certification with Distinction. In 2019, she co-founded Oenotrian Wine and Spirits and became a WSET Certified Wine Educator for Levels 1 and 2. Today she teaches wine to students from all over the world in both English and Spanish languages.

Chef Partners

Frederic Jaunault
Frederic JaunaultPartner Chef
Frederic’s passion is inherited from his grandfather, a farmer and wholesaler at the Food Market of Paris (Les Halles de Paris), and his Breton father, a chef. In 2011, he won the title of Meilleur Ouvrier de France (MOF) in the “Fruitier-Primeur” category. It is a consecration for the career of a man who never stops learning, continues to enrich his knowledge by multiplying his experiences, and shares his passion with the greatest number of people, general public and professionals in France and abroad.
Angela Agrati-Prange
Angela Agrati-PrangePartner Chef
With 40 years of experience Angela is a “Gourmet Vegan Chef” and senior educator in “Healthy Cuisine”. In recent years she has been the culinary trainer and consultor of the Happy M kitchen in Gothenburg Sweden, Lu-Ma cafe in Wimbledon-London, England and the Green Shelters in Madrid, Spain. She successfully cooked, organized and delegated as the executive head chef at the one world Festival in England, Scotland and Italy for 17 years.
Jeff Tan Seng Han
Jeff Tan Seng HanPartner Chef
Jeff has an experience with over 30 years of diverse culinary specializing in restaurant, food service and hospitality industries including South East Asia, Modern Chinese, and Molecules Gastronomy cuisines. The list of achievements and awards in Jeff’s list include “The best place to eat in West London” recognised by BBG Goods Food Magazine in 2020. Jeff had been selected by Michelin Guide from 2018 till 2020; He was awarded 1 star - Hakkasan Mayfair Restaurant in 2011.

Available positions


Vəzifə: Restoran Supervayzeri

İşəgötürən: CÀSÀ Culinary Arts School of Azerbaijan

İşin məqsədi:

Hazırda şirkətimizə qoşulmaq üçün təcrübəli supervayzer axtarilır,

- İş saatı Növbəli olaraq müəyyən olunacaq

- Əmək haqqı: Razılaşdırılmış fix əmək haqqı

- Peşəkar böyümə və inkişaf
- Işə qəbul AR Əmək qanunvericiliyinə əsasən həyata keçirilir.


Vəzifəyə və namizədə olan tələblər:

- Yaş həddi: 18-40

- Həmin vəzifədə minimum 3 il iş təcrübəsi.

- Dil bilikləri: Azərbaycan dili mükəmməl və Rus dilində sərbəst ünsiyyət bacarığı (İngilis dili orta səviyyədə)

  • Restoran işçilərini yoxlamaq, görüşmək, və təlim.
  • Restoran işçilərinin iş qrafiklərini idarə etmək.
  • Müvafiq gigiyena və sanitariya normalarına riayət olunduğunu müəyyənləşdirmək üçün restoran mətbəxində müntəzəm olaraq yoxlamalar aparılması.
  • Qida sağlamlığı və təhlükəsizliyi qaydalarına riayət olunmasını təmin etmək üçün qidanın hazırlanmasına, təqdimatına və saxlanmasına nəzarət.
  • Yemək keyfiyyəti və xidməti ilə maraqlanmaq üçün yemək müştərilərinə müraciət.
  • İnventarın monitorinqi və bütün ərzaq məhsullarının və digər restoran ehtiyaclarının lazımi qədər doldurulmasını təmin etmək.
  • Restoranın nağd pul axınının izlənməsi və ödənilməmiş borcların ödənilməsi.
  • Müştəri xidmətini yaxşılaşdırma yollarını inkişaf etdirmək və həyata keçirmək üçün müştəri sorğularının nəzərdən keçirilməsi.
  • Müştəri şikayətlərinin peşəkar şəkildə həll edilməsi.


Maraqlanan namizədlər məktubun mövzu hissəsində vakansiyanın adını göstərərək öz CV-lərini aynur@casa.az, elektron poçtuna göndərə bilərlər.