Hus is a London Born Chef with Turkish origins who started out working in the family butchers shop in north London, before getting formal catering qualifications at Brighton University.
Hus then went on to work through the ranks of various 4 and 5 star hotel and restaurant kitchens, which eventually led him to work at the St Ermin’s hotel as Executive Chef.
In 2010 Hus was an integral part of the team that created Caxton Grill at the St Ermin’s hotel, where he gained 2 AA rosettes for the quality of the food and was mentioned in the Michelin guide.
Hus then went on to become the Executive chef of Jamie Oliver’s BBQ restaurant Barbecoa, where he was able to utilise he’s butchery skills and knowledge as well as embracing he’s love for cooking with fire.
During a brief stint working with Martin Morales as group executive chef, Hus looked after the culinary operations for Ceviche and Andina as well as helping to launch Ceviche in Old street.
Currently, Vedat is the Executive Chef of Yosma London; a Turkish Meyhane, Mangal & Raki bar inspired from the streets of Istanbul. Yosma is a 140-cover restaurant featuring an open kitchen with mangal grill, counter dining, restaurant and raki lounge bar.
Hus’ Food Philosophy at Yosma London
My food philosophy is simple; choose amazing ingredients from producers that are passionate. Treat those ingredients with respect. Lick them with fire and let them shine. For Yosma, I will be exploring influences and flavours from my heritage, to create and interpret dishes. I want to showcase the depth, character, and history of Anatolian food and drink, while having fun, explaining and sharing the fascinating stories behind one the largest cuisines in the world.