Having trained in his native Turkey, chef Yunus Emre Aydin entered the professional kitchen at just 17 years old, beginning his career at Marmaris’ Marti Resort de Luxe Icmeler. He later moved to Istanbul’s Swissotel The Bosphorus, where he spent eight years rising through the ranks.
Passionate about the hospitality industry, Aydin moved on to the prestigious Grand Tarabya Hotel Istanbul Morini, then Altamarea Group by Michael White, before joining the pre-opening team of Bodrum’s Mandarin Oriental.
He came to Dubai in 2016 to work on the pre-opening of Palazzo Versace Dubai, where he cooked alongside Quique Dacosta and Björn Frantzén during the first two ‘chapters’ of the hotel’s Enigma, leaving in 2018 to join Marea Dubai, where he remains today as executive chef.