New Executive Chef of The Peninsula Istanbul: Andreas Block

Andreas Block has developed a unique style inspired by different cultures throughout his career journey from Germany to Dubai, China to Malaysia. In his cuisine, where he skillfully blends Mediterranean, Middle Eastern and Asian flavors, not only taste but also aesthetics and environmental awareness play a leading role. In the kitchens he works in, he aims to create a culinary culture that minimizes waste and protects natural resources with a sustainability approach that emphasizes local ingredients.

Chef Andreas Block will continue to live his sustainable culinary philosophy at The Peninsula by using fresh herbs and vegetables grown in the “Herb Garden”, one of the most special examples of urban gardening in Istanbul, which the hotel created in collaboration with Komşuköy. Aiming to carry the products grown at the hotel into the future with different culinary techniques, the Chef embeds his respect for nature into every plate.

Chef Andreas Block aims to offer his guests an unforgettable taste journey by skillfully interpreting local and seasonal products from Turkey in The Lobby menu of The Peninsula Istanbul. Platters where freshness and creativity are at the forefront will be a reflection of Block's unique vision for gastronomy. In addition, the New Chef plans to offer a more dynamic tea time experience for guests by bringing a new interpretation to The Peninsula's iconic tea time service.

Source: HORECA TREND and The Peninsula Istanbul