Growing up in a Turkish immigrant family in Germany means that chef Hüseyin Turan was constantly surrounded by food in his childhood as far as he could remember. Fascinated with cooking from the age of 9, he regularly cooked with his mother for large family gatherings.
His love for dessert began after watching his culinary idol, chef Juan Amador, whipping up a ‘dessert storm’ using molecular cuisine techniques on a German television program. Enthralled by how innovative and extraordinary desserts could be, he decided that dessert was the way to go. Thus he started on a journey into the world of patisserie specialising in haute desserts which would ultimately come to define his career.
After obtaining his qualifications at the German vocation institute ‘Berufsschule’ with a ‘dual system’ of professional training where renowned industry were regularly invited to train students, chef Hüseyin Turan worked alongside culinary greats, such as the 3 Michelin-starred chef Juan Amador and one of the world’s
most innovative pastry master, chef Paco Torreblanca, illustrious restaurants such as one-Michelinstarred Restaurant Baldonsera in Zaragosa, one-Michelin-starred Cafe de Paris in Malaga, and the famous, three-Michelin-starred Restaurant Amador.
Through his journey in the culinary world, chef Hüseyin Turan has taken his passion for desserts and established his very own distinct style in creating desserts that are experimental, complex in flavours yet simply done and always artfully presented.“I try to approach food in a philosophical and artistic way to give a sense of surprise and awe in taste and sight in my desserts every time,” he says. “It’s really important for me to showcase what nature can offer, but more importantly, to show diners what sensory experiences and pleasures that one can derive from food alone.”
And it is with this astuteness and sensibility towards food and dessert that House On The Moon was conceived.