ENIGMA At Palazzo Versace | Unveils “The Inside Story” As The Next Chapter In Its Culinary Story
Turkish cuisine is the new dining theme of the celebrated story-telling restaurant, under the direction of Chef Yunus Emre Aydin
Enigma at Palazzo Versace Dubai has unveiled details of its next dining concept. The Inside Story will see the evolutionary Enigma bring Turkish cuisine to life in a new and creative way in the refined settings of Palazzo Versace Dubai.
From this chapter onwards, Enigma will completely change its dining experience every few months, in keeping with the mystery and elusiveness the restaurant is renowned for. The Inside Story will unravel the enigma of Turkish gastronomy, and Head Chef Yunus’ play on Turkish cuisine is set to captivate the imagination (and appetites) of diners from the UAE and beyond.
Chef Yunus has been the pillar of Enigma since it launched in January. He has helped tell the stories of both Enigma’s acclaimed guest-chefs and now he takes the Enigma stage himself. Chef Yunus commented: It has been an honour working alongside such prestigious world-class chefs such as Quique Dacosta and Björn Frantzén, but I am thrilled to now have the opportunity to share the cuisine of my home with diners.
Hailing from Marmaris, a port town on the Mediterranean coast, chef Yunus started life as a yacht captain in his native country of Turkey. He began his culinary career 15 years ago when a siren call of the culinary arts lured him off his ship and into the kitchen. He’s been at the side of the illustrious Chef Fabrice, Executive Chef at Palazzo Versace Dubai, ever since they first began working together in the Mandarin Oriental Bodrum.
Enigma now invites you to embark on a multi-sensory voyage showcasing the very best Turkish cuisine, with Chef Yunus navigating the journey. Jimmy Lopez, Executive Assistant Manager in charge of Food & Beverage, said: Engima is an evolving concept, what will always remain is our commitment and focus on executing different cuisines from around the world. We want to bring the best tasting food to our diners and keep them guessing, what cuisine is coming next?