online portofolio
portofolio 2023
Hüseyin
Turan
With a distinguished career spanning over 15 years in modern cuisine on an international stage, Chef Hüseyin currently leads as Executive Chef and Co-Founder at House on The Moon Singapore, introducing pioneering dessert-dining techniques that redefine culinary boundaries.
experience
House on The Moon (Singapore/Sri Lanka)
2018 - 2024
Executive Chef and Co-Founder
Introduced House on the Moon as a dessert bar pop-up in
Sri Lanka for its formative two-year period. Developing the “Dessert Inspired Teas” range along with the brand’s DNA and business model that served as the incubator for Singapore's avant-garde dessert dining venture.
Orchestrating a dynamic team of seven in Singapore, we craft quarterly menus meticulously managed with a 20-25% food cost ratio, under the dessert-dining concept highlighting the interplay between sweet and savory flavours.
ZUMA Restaurants (Turkey)
2016 - 2017
Head Pastry Chef
2015 - 2017
Pastry Chef
Responsible for managing all aspects of line staff, from recruitment and training to performance evaluations and disciplinary actions while leading a team of 8 Pastry Chefs in ensuring the smooth daily high volume operations.
AMADOR (Germany)
2012 - 2014
Head Pastry Chef
2011 - 2014
Chef De Partie
Worked closely under the mentorship of three Michelin-starred chef Juan Amador in pioneering innovative dessert creations, while also contributing to pre-opening initiatives for restaurants across Asia and participating in Juan Amador's esteemed pop-up events.
Pastelaria Totel (Spain)
2012
Intern
Gaining invaluable insights from Paco Torreblanca regarding the artistry and scalability of dessert and pastry production, encompassing both artisanal craftsmanship and mass manufacturing methodologies.
Intern Ceco | ICEX-CECO (Spain)
2012
Intern
Immersing in extensive travel to study local produce, products, and avant-garde techniques of the Spanish culinary scene, including two distinguished internships at Michelin-starred establishments.
Çiya (Turkey)
2010 - 2011
Commis
Restaurant Amador (Germany)
2007 - 2010
Commis
HAZELNUT
Sourdough. Foie Gras. Rhubarb
OBJECTIVE
I am actively seeking visionary investors who share a deep passion for the dynamic food and beverage industry. Together, we have the opportunity
to bring to life a concept that
promises to captivate and inspire.
THE TREE BARK
Coffee. Chestnut. Pumpkin
GARDEN OF SIAM
Tom Yum. Cauliflower. White Chocolate
TROPICAL ISLAND
Yogurt. Pineapple. Soursop
GALAXY BONBONS
CONTACT
+65 9379 2576
huseyinturan2411@gmail.com