Ayşin Ertürk was born on November 5, 1991, in Istanbul, where she completed her primary and secondary education. In 2019, she graduated from Yıldız Technical University with a degree in environmental engineering. During her undergraduate studies, she spent a semester in the Czech Republic as part of the Erasmus student exchange program. Her time there allowed her to travel across almost all European countries, immersing herself in different cultures, technologies, and cuisines.

Her sensitivity to the environment led her to choose a career path aligned with her values. Before completing her undergraduate studies, she received a job offer from a water treatment company, where she started working as a project and sales engineer. Subsequently, she joined an Austrian-based firm as a project and R&D engineer, gaining experience in designing and operating numerous wastewater treatment plants in Turkey. Later, she was assigned to manage a pilot unit at the Vienna Schweat Wastewater Treatment Plant, and she played a crucial role in installing and operating the unit at the Ataköy Wastewater Treatment Plant in Istanbul for 1 year.

After two years, she established her own R&D company, specializing in integrating foreign technologies to develop efficient solutions for challenging industrial wastewater treatment in Turkey. Her primary goal was to benefit nature and humanity by providing tailored solutions to each company's needs. While working, she pursued a Master's degree in Environmental Engineering at Istanbul Technical University.

Ayşin has had a unique passion for cooking since childhood. At the age of 8, she baked her first cake, and ever since, she found herself exploring and experimenting with various cuisines whenever she had free time. Recognized among family and friends for her delicious and diverse dishes from a young age, Ayşin had a dream of pursuing formal culinary education. Eventually, while working at her own company, she decided to pursue this dream and secured a culinary scholarship at Kadir Has University's Culinary Institute. Graduating as a proficient chef in French and Turkish cuisine, she then joined Gastronometro as a Sustainable Kitchen Project Specialist, combining her engineering and culinary expertise.

At Gastronometro, she not only completed internships in bakery and pastry but also worked as a Sustainable Kitchen Project Specialist. She excelled in overseeing kitchen operations and administration, identifying areas for improvement in sustainability, and devising solutions for waste reduction and management. Ayşin also conducted training sessions for chefs on waste reduction and implemented these practices in the kitchen. Her tenure as a sustainable kitchen project specialist at Gastronometro saw Ayşin championing eco-conscious culinary endeavors. Collaborating with Michelin-starred chefs on VIP meals deepened her experience. While briefly revisiting engineering, her resolute ardour remains at the nexus of engineering and gastronomy. She aspires to unite these domains globally, perceiving food as a universal language that connects cultures and lives worldwide.

Due to the global pandemic, Ayşin temporarily paused her culinary journey and returned to engineering, serving as a business development manager for five years at a global company. In December 2023, she relocated to Dubai with her husband and 4-year-old daughter, aiming to further develop her expertise in sustainable food and waste-free kitchens, combining her engineering and culinary knowledge in a new professional arena.

Her ultimate passion lies in merging engineering knowledge with culinary skills to create innovative and impactful solutions in the realm of sustainable food. Ayşin firmly believes that preventing food waste is a crucial step towards ensuring equitable access to quality food for everyone.