BIRSEN CAN PEHLIVAN
Certified olive oil taster and international judge, MSc in olive oil chemistry and technology . Birsen holds MSc degree in Olive Oil Chemistry and Processing Technologies and BSc degree in Food Engineering. She has over 20 years of hands on experience in olive oil production in Turkey with focus on processing technologies. She currently manages the chemical and sensory testing laboratory of Turkey’s top olive oil exporter of 2017. An ONAOO Taster since 2005, Birsen co-instructed in numerous introductory as well as advanced level olive oil tasting trainings throughout Turkey, five of which were conducted in collaboration with ONAOO. Her experience in panels and competitions includes: Aydin Mercantile Exchange -IOC accredited- Tasting Panel/Turkey (Panel member, 2006-2009); Zeytindostu- The Turkish association of olive oil producers- Tasting Panel/Turkey (Panel member, 2006-2015, panel leader 2016-2017); Zeytindostu Extra Virgin Olive Oil Quality Competition/Turkey (Judge, 2009-2017); TerraOlivo/Israel (Judge from 2017); EVO IOOC/Italy (Judge from 2018). Her tasting expertise also spans to wine and she served as judge in Terravino/Israel in 2017. Birsen is a well-networked and trusted figure among Turkish boutique olive oil producers, and is currently supervising the ongoing training and establishment of an independent tasting panel in Istanbul constituted by ONAOO certified olive oil professionals and enthusiasts.

Antonio Giuseppe Lauro

graduated as agronomist, is an international olive oil consultant, educator, journalist and panel leader; assessor of extra virgin olive oil (EVOO) since 1995 and an International panel leader since 2003 in compliance with IOC rules.

As agronomist and Marketing & EVOO expert for the ARSAC Calabria, he has participated in many national and international projects related to olive oil chain and quality control.

Since 2003 Dr. Lauro has been teaching courses for professional tasters of EVOO in accordance with IOC/EU laws and was professor in several master courses (national and international).

Lauro has written numerous publications (books, guides, catalogs, etc.) on the EVOO industry and Sensory Analysis.

Invited speaker in the most important international olive oil conferences, has conducted Masterclass, EVOO seminars and tasting sessions in many countries around the world, including Italy and other EU members (France, Greece, Spain), Argentina, Azerbaijan, Brazil, China, Croatia, Israel, Japan, Norway, South Africa, Tunisia, Turkey, United Kingdom, USA, etc.. He is instructor in the International Olive Oil School for "Olive Oil Sommelier" in USA (New York, Campbel and San Francisco), Croatia (Postira) and UK (London), organized by Olive Oil Times Education Lab). Is also instructor in a Sensory Assessment of EVOOs and Blending courses in Italy, Greece, Israel, South America, Turkey).

Antonio Giuseppe is founder (President and Panel Leader) of EVO IOOC Italy International Olive Oil Contest (ex D-IOOC) since the first edition (2016), founder of Panel Prim’Olio, recognized – from 2012 - by the Ministry of Agricultural of Italy and co-founder and Panel Leader of TerraOlivo Jerusalem (Israel) since the first edition (2010 – present).

He is also Panel Leader of NYIOOC - New York World Olive Oil Competition (2014 - present), OLIVINUS Mendoza - Argentina (2013 - present), Judge and Panel Leader in JOOP International Olive Oil Prize - Tokyo (2018 - present), Panel Leader in Anatolian IOOC (Turkey) since the first edition (2021) and Panel Leader of COOC (Cretian Olive Oil Competition 2016 - present)

Lauro was judge in Athena IOOC – Greece (2016 - 2018), in OLIVE JAPAN – Tokyo (2013, 2014, 2015, 2016), Panel Leader of  SA Olive Award (South Africa, 2016), Juror of Premio Il Magnifico – Italy (2019), 2012 Extrascape (Italy), Panel Leader of the national competition Sirena d'Oro di Sorrento (2017) and Judge of Concorso Nazionale Ercole Olivario (2005 & 2013).

Dr Lauro is member of the jury of many regional selection, and a frequent panel Leader and member of EVOO competitions since 1995.
 

Leonardo Castellani
Leonardo R. Castellani (Winemaker) has been the general coordinator of the EVO IOOC competition since its first edition. Coordinator of international wine and spirits and olive oil competitions, Leonardo has been sworn in international wine and spirits competitions since 1997. He is currently the most active general coordinator of samples (olive oils, wines and spirits) in the world and has served as co-director of over 160 international wine competitions and 30 international olive oil competitions.
 

Mehmet Özgü Manisalı
After graduating from the Izmir University of Economics in 2007, Mehmet Özgü Manisalı, who established a boutique olive oil production facility in the North Aegean, has been producing olive & olive oil, Artisan Cheese and Tradional Vinegar for 11 years.
In 2017, he received his professional olive oil tasting qualification from the Olive Oil Academy at IRVEA Institute in Italy.
He has been appointed as olive oil judge in Italy International Armonia Olive Oil Contest in 2019, as well as the Italian EVO International Olive Oil Competition in 2019 & 2020. He also joined the 2021 Anatolian International Olive Oil Competition.
He enjoys giving tasting seminars at his own facility from time to time.
Olive oil expert Mehmet Özgü Manisalı is one of the most important representatives of Turkish olive oil in the world, with more than 100 awards received from all over the world.

 

M. Ángeles Calvo Fandos
M. Angeles Calvo Fandos has graduated in Degree in Veterinary Science at the University of Zaragoza in Food Science and Speciality, Health and Food Technology. She has been manager of Agricultural-Livestock company since 1991. She is part of the Tasting Panel of Olive Oils of Cataluña since its creation in 1997. She’s also panel Leader of the Official Tasting Panel of Olive Oils of Cataluña since 2004. She took part in the training and selection of other panels of olive oil tasting at the national level (Aragon, Toledo, Murcia and Community of Navarre). As well as in the implementation of the ISO 17025 standard for the accreditation of the official tasting panel of Catalonia. She’s a member of the group of experts in sensorial analysis of the IOC (International Olive Council) since 2008. Member of the jury of numerous International Awards of Virgin Olive Oil.
 

Prof. Maurizio Servili was born in Foligno on 8 September 1961, graduated in Agriculture in 1986 at the University of Perugia. He has acquired national and international scientific experience at the Institute of Agricultural Industries of the University of Perugia (1986-1990) and in the Food Science Laboratories, Dept. of Bioscience and Biotechnology of Strathclyde University, Glasgow, Scotland (CNR No. 203 06. 49, 1994) Prof. Servili began his academic career as a researcher (1990-1998) at the Faculty of Agriculture of the University of Perugia, he worked as an associate professor for three years at the Faculty of Agricultural University of Molise, in Campobasso and is currently among the full professors in the Department of Agricultural, Food and Environmental Sciences of the University of Perugia. The most important research he conducted concerned the sectors of virgin olive oil, wine and canned tomatoes. The most important research topics are listed below: a) study of the influence of minor compounds of virgin olive oils and tomato preserves and in wine (phenolic substances, carotenoids and volatile compounds) on the sensory and health characteristics of the aforementioned products ; b) - evaluation of the antioxidant activity of the phenolic substances of virgin olive oil; c) - characterization of virgin olive oils in relation to their geographical origin (typification); d) - optimization of the evaluation of volatile substances in virgin olive oils, tomato and wine derivatives by head space and evaluation of related correlations with the relative sensory profile; e) Innovations applied to the mechanical extraction process of virgin olive oils aimed at improving the health and sensory properties of the oil and at enhancing secondary products such as vegetation water and virgin pomace. Prof. Servili is the author of more than 260 scientific papers published in national journals,
international, congress proceedings and book chapters. Participation in national and international research groups a member of scientific societies. Appointed by the Italian Ministry of Agricultural and Forestry Policies (Mipaaf) as a member of the national technical committee until 2012. Since 2008 he is a member of the group of chemical experts of the oil group of the International Olive Council; he is a member of the Italian Horticultural Society (SOI), of the Georgofili Academy of Florence and of the Italian Society of Food Science and Technology (Sistal); he is a member of the Academic Council of the National Academy of Olive and Oil, Spoleto (Italy) and of the Italian Society for the Study of Fat Substances (SISSG

Cristina Stribacu
Cristina Stribacu is a certificated olive oil taster and participates in international contests and conferences. She organizes tasting courses for schools, tasters and producers, sharing in this way the importance of EVOO production, consumption and the values of the Mediterranean diet. Her last project is a “Master on Greek Olive Oil Varietals” program organized under the umbrella of the Slow Food chapter of Messinia and in collaboration with an international advisory board. Through this project she aims to support a more sustainable olive oil agriculture, inspire EVOO producers in Greece to preserve olive oil biodiversity by cultivating native varietals and promote the importance of EVOO consumption in our daily diet. Cristina is passionate about nature and the environment. She has studied Italian Language and Art History and her entrepreneurship spirit led her to found an export-oriented Greek EVOO brand focused on super premium quality.
 

Francisco Manuel Aguia de Sousa Ataide Pavao
Is an agronomist, olive grove manager, olive mill expert, educator and accredited taster. A graduate of the Superior Institute of Agronomy at Lisbon’s Technical University, he has managed olive groves, olive tree nurseries and olive mills for many years with a vast array of responsibilities. As technical manager and president of the Producers Association in Integrated Pest Management of Trás-os-Montes and the Alto Douro Region, Francisco has been in the forefront of implementing novel integrated production and organic farming techniques in these regions.

He teaches at the School of Agronomy at Bragança’s Polytechnic Institute and is a permanent member of the school’s extended panel of olive oil tasters. He has been the director of the Portuguese Farmers Confederation and judges regularly in several international competitions outside Portugal.
 

Emmanouil Karpadakis
Yunanistan'ın Girit adasında doğmuş olup son 20 yıldır zeytinyağı sektöründe kaliteli zeytinyağı çıkarma, inovasyon ve tadım konularında profesyonel olarak çalışmaktadır.

IOC eğitmenleri tarafından eğitilen Emmanouil, sertifikalı duyusal değerlendirme laboratuvarında panel üyesi olarak görev yapıyor ve ayrıca Uluslararası Zeytinyağı Yarışmalarında jürilik yapıyor. Sertifikalı bir yetişkin eğitmeni olarak zeytinyağı ile ilgili konulardaki geniş bilgisi nedeniyle eğitim kursları geliştirmekte ve sunmaktadır. Buna paralel olarak son on yıldır Girit İhracatçılar Birliği Başkan Yardımcısı olarak görev yapmaktadır.

Pérola Polillo
Pérola Polillo is a Brazilian chef, olive oil sommelier, and olive oil expert. As the founder of Azeite Experience in Brazil, she organizes olive oil tasting, pairing, and technical training programs. She conducts hands-on workshops that combine both technical and gastronomic perspectives on olive oil production, classification, and tasting, and has international judging experience in this field. Pérola contributes to the sector on topics such as the historical development of olive oil, production processes, labeling, and sensory evaluation. She also serves as a jury member in international tasting competitions and provides consultancy on production processes. Despite her young age, she is recognized as a respected expert within the olive oil community.
 

Miciyo Yamada
MIPAF Official Olive Oil Taster, Olive Oil Journalis, Miciyo Yamada was born in Kyoto, Japan. At the age of 18, she transferred to Paris for study. After graduating from the Sorbonne, she moved to Italy and started to work as a journalist. In the year 2008, she launched a magazine on Italian art, culture, food and fashion, and became the editorial director. Now she writes for several Japanese magazines such as ARTE CIBO, Elle Japon and Elle Deco, and also for some books in Italy. She is the first Japanese who passed the Italian Olive Oil Taster examination organized by the Italian Ministry of Agriculture, Food and Forestry Policies. She is a panel member of AIPO (Associazione Interregionale Produttori Olivicoli), Laboratory of DISTAL (Dipartimento Scienze e Tecnologia Agro Alimentari) and some International competitions.
 

Juan Baseda Torruella
Graduated in Veterinary, Bromatology and Food Technology from the Facultad de Veterinaria (Universidad de Zaragoza) and collegiate Nº 450 from Ilustre Colegio Oficial de Veterinarios de Teruel. From 1985 to 1998 he established himself as Production Manager in Laboratorios Cenavisa, SA. Since 1999 he has been Secretary and Technical Director of the Aceite del Bajo Aragón PDO. He has held the position of Deputy Panel Leader of the Panel of virgin olive oil tasters of Aragon since 2008. Since 2005 he is Technical Director of the Panel of virgin olive oil tasters of Aragon, and since 2001 Taster of the Panel of virgin olive oil tasters of Aragon. He is organizer of the “Mejor Aceite del Bajo Aragón” award since 2001. In May 2015 he was Panel Leader of table olives and today he is a member of the national and international juries of competitions on extra virgin olive oil.
 

Mariem Gharsallaoui is a doctor in olive oil chemistry and an
engineer in the olive oil process.
She has her master degree from the University of Jaén as an
international expert in virgin olive oil tasting under the
guidance of Olive Oil Council and she is Jury Member in the
panel of several International Competitions: in Japan, Italy,
Germany, Tunisia, Canada, Dubai, Australia, Spain, Saudi
Arabia , Qatar. She is a panel leader approved by the
international olive council and the creator of an innovative
panel made up solely of young blind people.
She has been a permanent researcher at the Institute of the olive tree since
2001 where she is responsible for two research projects "Extraction systems
and exploiting by-products" and "olive oil Quality and voice recovery».
She is also the Responsible in a national innovation research project "New
ecological process of olive oil extraction: Qualitative, economic, and
environmental impact” and member of the regional committee" sensitization
oil mills operators" and also in the National chemistry committee for the
revision of the commercial standard for olive oil and pomace olive oil.
She has taught several university courses such as refining processes of
vegetable oils; olive oil extraction process; sensorial analysis; quality tools, and
she was a supervision of several ends of study projects, masters and doctoral
theses. She is also Author and coauthor of scientific indexed and impacted
papers in international journals
She is also organizing and training workshops and courses for professionals in
the field of olive oil. She is Consultant for the accreditation of chemical and
sensory analysis laboratories.
She is a co-founder of the international mountain olive tree festival.
She is preparing and activating television programs to raise awareness and
educate about fatty substances.

Maja Jukić Špika is a senior research associate at the Institute for Adriatic Crops and Karst Reclamation in Split, Croatia, specializing in food technology, chemistry, and sensory analysis of virgni olive oil. She has extensive experience in sensory analysis of virgin olive oil and has a deep understanding of the different types of oils evaluated in this field. She has a long-standing background in olive and olive oil research and has spent years on scientific studies in this field, which earned her a PhD on the subject. In 2009, she completed the "Expert in the Tasting of Virgin Olive Oil" program and obtained the university diploma Título de Experto en Cata de Aceites de Oliva Vírgenes from the University of Jaén, Spain. Her expertise is also confirmed by her active membership of the Institute's sensory analysis panel for virgin olive oils. She is also a member of international panels for the sensory evaluation of olive oils in numerous national and international olive oil competitions.
In her scientific career, she has led and participated in more than 25 national and international projects to improve the quality, traceability and nutritional properties of olive oil. She is a member of several scientific and professional associations in the field of food science. She has completed her professional development in the field of analysis of plant metabolites and bioactive compounds at prestigious institutions in the European Union and the United States. She has published more than 50 scientific papers in prestigious scientific journals and presented her research results at about 40 international scientific conferences. In addition, she has experience in successfully organizing high-level international scientific conferences.
In addition to her scientific work, Maja is passionate about educating professionals, experts and the general public, including children. Through workshops, lectures and interactive programs, she tries to convey the magical world of olive oil, unravel its secrets and introduce people of all ages to the fascinating world of taste, aroma and sensory experiences in an engaging and accessible way
 

JAVIER SANCHEZ PEDROS
Professional master miller and quality advisor with more than 15 years of experience at award-winning olive oil companies. In 2019 I received the “Maestro de Almazara” (master miller) award at Oleomaq International Fair. He is an active olive oil taster since 2006, panelist of the IOC accredited “Panel de Catadores de Aceites de Oliva Virgenes de Aragón” and member of the international jury at TerraOlivo 2018 and EVO-IOOC 2019 & 2020.
 

CHRYSSA GIATRA BATZI
Studied Oenology and Spirits Technology, then Sommellerie and also holds an MSc degree in International Wine Management of O.I.V. Paris. According to Tripadvisor she has visited the 16% of the world, as she has traveled to 33 countries in each one of the 7 continents (exc Antartica) and this means to her the most precious experience of her life (volunteering for EmfasisFoundation is the 2nd one).
Working as a sommelier in 5 stars Deluxe hotels and Michelin starred restaurants, gave her a priceless experience in gastronomy and hôtellerie. She is part of a certified olive oil tasters team and that’s why she is so interested in Olive oil, organizing evoo tastings, educative seminars and participates in competitions.
13 years ago, while doing her Master in Paris, she worked in some of the top wineries in Burgundy. For the past years she has been in the wine business (marketing, exports, blogging, pr, sales, service,) and teaching at Lemonde Institute all about wine, coffee, beverages, water, traditional Greek food, specially olive oil.
She is also an extremely proud member of TEDxAthens organizing team.

Lisete Osório is a Portuguese Geographer and Oenologist, currently pursuing a Master’s degree in Oenology and Viticulture at the University of Trás-os-Montes and Alto Douro (UTAD). She holds a degree in Geography from the University of Coimbra and a postgraduate qualification in Agribusiness from the Polytechnic Institute of Bragança, as well as advanced training in Sustainability from the Portuguese Catholic University.
From 2020 to 2024, she served as Technical Director and Head of the Tasting Panel at CVR Távora-Varosa, with responsibilities in product certification, quality control systems, and sensory panel coordination.
She is a wine and olive oil producer in the Douro region, responsible for the “Desconhecido” brand, and works as an independent consultant in oenology, olive growing, wine tourism, and territorial promotion strategies. She has been an international judge in wine and olive oil competitions since 2008.
She is also the author of the specialized blog Wines and Places, dedicated to the technical and cultural valorization of wine and olive oil regions.
In 2025, she was awarded the title of Civil Humanitarian Diplomat.

Muge NEBIOGLU

In 2003 she graduated from Uludağ University Food Engineering and in 2006 completed her Masters degree in Food Engineering. She started the doctorate in Ege University Food Engineering in 2014 about oils&and fats technology-oliveoils and phenolics.

She started to work as a specialist researcher at the Central Research Institute for Food and Feed Control She is a Professional Olive Oil Taster and teacher at the Organizzazione Nazionale Assaggiatori Olio Di Oliva.

Muge has organized olive oil tasting training and workshops around the world (Paris, Roma, Barcelona, Amsterdam, Morocco, Tunisia and Istanbul). She is a member of Jurys in several olive oil competitions around the world and is co-organizer and moderator of three olive oil competitions held in Turkey.

 

Bilge Keykubat.

Ziraat Mühendisi olan Bilge Keykubat uzun yıllar İzmir Ticaret Borsası adına sahada üzüm, zeytin, incir, pamuk, Enginar, kekik ve turunçgil üreticilerine de danışmanlık yaptıktan sonra şu anda İzmir Ticaret Borsasında Tarım İletişim Danışmanı olarak çalışmaktadır.

İzmir Ticaret Borsası Zeytinyağı Tadım Panelistidir. Zeytinyağı ve şarap tadım eğitmenliği yapmaktadır.

Başta kendi kurduğu Apelasyon E dergi ve Dünya Gazetesi olmak üzere pek çok gazete ve dergide Tarım ve Gıda Yazarı olarak köşe yazıları yazmaktadır.

Son 5 yıldır ulusal çapta yayın yapan KÖYTV de Pazartesi akşamları “Zeytin Takvimi” isimli bir programı hazırlayıp sunmaktadır.

Tarım, Gıda, Gastronomi alanlarında Ulusal ve Uluslararası pek çok panel, söyleşi ve sempozyum da Moderatörlük yapmakta veya konuşmacı olarak katılmaktadır.

She is an Industrial Designer with an MFA degree in Interior Architecture and Environmental Design. An independent researcher focusing on Food Design, her work is based on exploring, sharing and connecting. She aims to create an interdisciplinary community which works collectively on food and design issues. She has organized and hosted food design talks, exhibitions, conferences and eating events. She has also taught Food Design to industrial design, interior architecture and architecture students.

Currently, she is coauthoring a book titled “İstanbulun Kadın Şefleri (The Female Chefs of İstanbul)”, a work in progress.
2020 Parabere Forum – speaker.
2021 Design Türkiye - jury member.
2022 JOOP design awards - jury member.

Yeşim Eröktem is a product designer and co-founder of DAY Studio, an İstanbul-based multidisciplinary design consultancy. DAY collaborates with international companies including Frette, Habitat, W Hotel and runs its product line under the design brand AVLU, creating simple yet functional everyday objects with a contemporary approach. After receiving her Bachelor's in Industrial Product Design at Istanbul Technical University, Yeşim completed Master's in Product Design at the École Cantonale d'art de Lausanne (ECAL). In 2021, she was included in the book Woman Made: Great Women Designers, published by Phaidon, among 200 women designers working in the field of design from the earlier twentieth century to the present day.

Yeşim Eröktem

Graduated from Istanbul Technical University in 2010, Doğanberk Demir completed his MA on Product Design at Swiss art school ECAL in 2012. Following his graduation, he got published Masterclass book by Frame magazine and worked at Barber Osgerby in London.

2012 onwards he worked at GAIA&GINO as Design Director, leading creative consultancy projects for Paşabahçe, Kayra, Casa, Swarovski and worked for the glassware brand
Verreum in Prague. In 2015 with his partner Yeşim Eröktem they founded their own design practice DAY Studio, a multidisciplinary design consultancy working with local and
international clients and running its own design brand AVLU focused on local manufacturing techniques, bridging contemporary design and İstanbul's rich crafts culture.

Nominated for Wallpaper* The Officine Panerai Next Generation Designer of the Year in 2017 and awarded EDIDA Design Studio of the Year, Doğanberk currently continues to work at DAY Studio & AVLU.

Eray Makal studied product design as an undergraduate and received an MFA in graphic design. Since 1993, he has been providing design services to top 500 companies in Turkey, print media, non- governmental organizations, and cultural/artistic institutions. His main areas of expertise include periodicals and book design, corporate
identity, and exhibition design. He is a member of the Industrial Designers’ Society of Turkey and the Graphic Designers’ Association. For nearly 20 years, he has been teaching various courses on design, such as Advertising Graphics, Publication Design and Design Management at Bilgi University’s Faculty of Communication.

Dr.Oya Akman graduated from Mimar Sinan University Department of Industrial Products Design. She completed her doctorate on semiotics, enhanced information transmission and symbol creation systems in Industrial Design. She worked as a designer for many years (50 years) in Turkey's leading glass, ceramic, porcelain, plastic textile industries, which she knows very well in the world. She worked as a faculty member at the Department of Industrial Product Design at Istanbul Technical University for 12 years. Since 2005, she has carried out national and international projects and designs with her own brand and won very important awards. German Design Awards,
Pentawards, RedDot, Good Design, Design Plus, Design Plus Material Vision, World Star, EUWIIN, Crescents and Stars of Packaging, etc. she has US and Turkey patents, useful models and many design registrations for . She has been giving lectures on Semiotics, Semantics, Glass Design and Production Technologies, Packaging Design and Technologies for many years, and has been executing interdisciplinary projects and many innovative startup and entrepreneurship student projects. Her products were featured at Oya Design stand at Germany's important fair Ambiente, as well as in the Trend Area, German Design Award nominated areas and in selected exhibitions. She was jury member in many competitions, an Advisory Board Member, seminars and conferences. Her designs are sold in the local and global market under the Oya Design brand. She is the head of the Industrial Design Department at Medipol University.

Gökçe Kırımlı took her first steps into the world of design and art during her high school years at Istanbul Avni Akyol Fine Arts High School. After completing her high
school education, she began her studies at the Department of Industrial Product Design at Marmara University Faculty of Fine Arts. During this process, she had the
opportunity to explore different areas of design by interning at Paşabahçe in 2014 and Zoom TPU in 2015 Between the academic years of 2014-2015, she received
education within the scope of the Erasmus Program in Genoa, Italy. In 2016, she won first prize in the Cardboard Packaging and Paper Products Design Competition with her design project named "Knit," earning her a scholarship for further education in Europe. She decided to focus on her other passion in life, "food," and went to Milan for a Master's degree in "Food Design." After her education in Milan, she completed a 3-month internship with Martí Guixé in Barcelona. During her internship, she designed various drink glasses and snack serving products for the L'ex Designer Project Bar. She also had the opportunity to work on the next series of "Digital Food," previously exhibited in Hamburg. Throughout this process, she extensively worked with 3D printers. In 2019, when she returned to Turkey, she started working in the field of food design in Istanbul, armed with the experiences she gained. Currently, she designs and produces food molds in collaboration with food establishments and chefs. Additionally, she develops various concept projects related to food, aiming to offer consumers a different food experience by treating food as a design material. She continues her work with this goal in mind.

1989 yılında İstanbul’da doğan Sevgi Kes, 2012 yılında İTÜ Endüstriyel Tasarım Bölümü’nden mezun oldu.  2013 -2021 yılları arasında Paşabahçe tasarım ekibinde yer aldı ve bu sürede Red Dot, IF Design Award, German Design Award gibi uluslararası tasarım yarışmalarında ödül aldı. 2021 yılı itibari ile çeşitli üniversitelerin endüstriyel tasarım bölümlerinde cam tasarımı dersi vermekte ve tasarım çalışmalarına freelance olarak devam etmektedir