Emre İnanır Becomes Head Chef of Çırağan Palace Tuğra Restaurant

Emre İnanır, a talented and experienced name, has become the new head chef of the world-renowned and award-winning Tuğra Restaurant , located on the first floor of the historic Çırağan Palace and boasting a captivating atmosphere.

With more than 20 years of professional culinary experience, İnanır showed his skills as a kitchen chef in luxury hotels and restaurants in Turkey and in different parts of the world, and completed his education in the field of modern French cooking techniques at the Prue Leith Culinary Institute & Restaurant academy in South Africa. At the same time, she received modern techniques training at the Basque Culinary Center, one of the most prestigious culinary arts schools in the world, by Luis Arrufat, who was the assistant chef of Ferran Adrià, who made a name for himself with molecular cuisine in the gastronomy world.

Emre İnanır, who had the opportunity to work with 2 Michelin Star chef Frédéric Medigué during his stay in South Africa, had a very busy education life in the field of different cuisines. After completing another 4-month training at the Michelin-Starred Kream Restaurant Pretoria, he received training on northern culinary techniques with the award-winning Norwegian chef Gunnar Hvarnes and on the Bocuse d'Or field from 2-Michelin Star chef Andre Wolff. Chef İnanır has served as head chef and kitchen coordinator in Istanbul, Ankara, Dubai and Qatar, including the head chef of the Turkish Embassy in South Africa. In the coming days, İnanır will proudly represent Turkey in the European auditions to be held in Budapest with his team at the Bocuse d'Or, a prestigious competition in the gastronomy world and known as the Chefs' Olympics all over the world.

Inanir, a chef in love with his job, successfully blends gastronomy trends with his holistic working model with his detailed and researcher identity. His motto in the kitchen is excitement, detail, and working by sticking to the team spirit. Seasonal local delicacies, a sustainable cuisine and geographical indications are among the topics that he is most sensitive about. Chef İnanır, who strives to leave a legacy of recipes for the future with inspiration from the past, will now showcase his skills with his team at Tuğra, the signature restaurant of Çırağan Palace.

Source: HORECA Trend and Tuğra Restaurant