A new executive sous chef has joined the Shangri-La Hotel, Jakarta versatile team of chefs. Yusuf Yaran, the former executive sous chef at Pudong Shangri-La, East Shanghai, brings his years of extensive culinary experience to the city, including as executive pastry chef at Makati Shangri-La, Manila and various chef positions in five star hotels in Istanbul.
Chef Yaran is the tenth generation of a long line of family of chefs, starting from his great grandfather. Raised in the city of Bolu Mengen, which is famous for producing great chefs in Turkey since the Ottoman empire, he decided to follow in the family’s footsteps and become a chef himself.
Starting his career as a patissier or pastry chef, he decided to expand his expertise to the main kitchen in 2010. Chef Yaran’s cooking method is that he believes he should not only know how, but also why he cooks the dish. His cooking is mostly influenced by French delicacies and Turkish dishes, both traditional and contemporary.
He enjoys experimenting with cooking methods to achieve the highest quality of food taste and presentation. His goal is to use organic, fresh and selective ingredients all the time. His cooking style is to use modern techniques and the latest technology available for old recipes to achieve the best presentation and food taste for everyone to enjoy.
His passion in the culinary industry makes him actively seek new challenges that have brought him numerous international awards in pastry and in the main kitchen. His accolades include the Guinness World Record for the World’s Longest Christmas Yule Log Cake, the Best Baguette in Shanghai by Timeout Shanghai and the gold award for the Best Turkish National Culinary Team at the Le Festival International De La Gastronomie A Malta. He is also the official representative of Turkish cuisine from the Tourism and Cultural Ministry of Turkey.