Ebru Baybara Demir graduated from, Tourism Guidance Department. She worked as Secretary General of Tourist Guides Association and Istanbul Chamber of Guides. In 200 she opened Cercis Murat Kona??, the first tourism initiative in Mardin with 21 women, which became the region’s first restaurant.
Having completed her license in Culinary Arts, Demir studied Middle Eastern and traditional Anatolian cuisine for 10 years. She has been awarded many national and international awards for her projects about sustainable income model, which provides intercultural integration and transformation of knowledge into behaviour, based on good agricultural practices for the host community and Syrian refugee women in Mardin. She was listed as one of the top 10 world inspiring chefs in the Basque Culinary World Prize for two consecutive years.
Her mission is “to change the lives of Mesopotamian women with the power of soil.” With this mission, she carries out 7 different projects under the name of “From Soil to Plate.”