Vegas Food Project, a Nevada-based food importing company offers the hospitality and retail food industry an opportunity to provide consumers with authentic and high quality Mediterranean food products imported directly from Turkey and surrounding Mediterranean regions.

The company is driven by its mission which is to elevate the exposure of Mediterranean food through education and engagement between buyers and sellers.

Vegas Food Project has access to over 300 manufacturers through alliances with numerous associations and exporters throughout Mediterranean regions. Product categories include oils, seafood, sauces, processed vegetables, dried fruits, and bakery items. To ensure the highest quality of product, VFP has a field team in Turkey dedicated to ensuring best practices are performed throughout the manufacturing and logistics process.

Recently, Vegas Food Project launched a 5-year partnership with UNLV, College of Hospitality to invest in the educational aspect of the Mediterranean food industry. This will be accomplished through a series of presentations and tasting events called “Turkish Tastes”. Chefs, distributors, food buyers and restaurant owners are invited to attend or watch live events featuring top executives from Turkey’s export associations.

Sarper Celenk,Founder of Vegas Food Project
Robert Dennerlein from Vegas Food Project

Sarper Celenk


Robert Dennerlein

busıness development

Lucio Arancibia

Culınary advısor

Coming from a serial entrepreneur background, Sarper has played key roles in food expo organizations, international business development and food trade, and foodtech communities.

As a food and foodtech enthusiast, Sarper has invested in several food startups and a foodtech lab called YerAna (Mother Earth in Turkish) where food startups can test their products, pitch to the investors, organize events to engage with industry players.

Also, he is a mentor at Kök Ventures which is a food/agriculture/water VC & accelerator operating in a large geo spanning from Eastern Europe to Middle East to ASEAN countries.

Robert, a 1977 graduate of The Culinary Institute of America in Hyde Park NY, is a 40+ year-purchasing professional within the foodservice industry.

His purchasing expertise covers a diverse range of venues including independent restaurants, entertainment venues, gourmet retails stores, luxury resorts, casinos and educational facilities. To name a few – The Remington On Post Oak Park (rated top 10 hotels in 80s), Jim Jamail and Sons (ranked top 100 food markets), Cornell University’s School of Hotel Administration, The Cosmopolitan Hotel of Las Vegas are amongst the venues he worked for.

Currently, he is in charge of business development at VFP and building distribution channels.

Chef Lucio is a 40-year veteran of F&B operations. He is a devoted organizational developer and executive leader with a successful background impacting performance through a coordination of individual and team development platforms.

His expertise is reputed for playing a key role in building and leading high achievement management that produced winning teams. Some of the roles Chef Lucio held in his career:

Guest Chef, The White House
Executive Chef, Excalibur Hotel of The Mandalay Bay Group
Executive Chef, Sheraton New York
Founder, InFoodSys