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Hus Vedat

One of London’s most exciting culinary talents, Hus Vedat is a certainly a chef on the rise,  and now heads up the kitchen at the newly opened Yosma.

Hus is a London Born Chef with Turkish origins who started out working in the family butchers shop in 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 help launch Ceviche in Old Street.

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