I am Chef Yanna, and I have been working professionally in the field of gastronomy since the age of 15. My journey began in a restaurant, where I started as a waitress. Over time, I went through almost every stage of the industry — working in the dining area, behind the bar, and in the kitchen as a kitchen assistant — gradually growing into the role of a chef. This path gave me a deep practical understanding of gastronomy, shaped by hard work, discipline, and real experience.

After moving to Türkiye, I opened my own culinary studio, where for many years I conducted cooking workshops focused on international cuisine. My mission has always been to introduce people to the diversity of world cuisines and to share the stories behind ingredients and iconic dishes.

Today, my work goes beyond the kitchen. Through my Instagram platform, I share my personal journey as a Muslim woman — reflections on spirituality, feminine strength, and a conscious way of living. I bring together food, faith, thoughts, and aesthetics, creating a space of support and inspiration for women and sisters who seek balance between their inner world, family life, and self-realisation.

I perform my daily prayers (namaz) and deeply study Islam, striving to apply spiritual values not only in my personal life but also in my work. For me, gastronomy is not just a profession, but a form of intention, care, and service to people.

From childhood, I was fascinated by fine dining and the very phenomenon of gastronomy — how food can evoke emotions and why it becomes such a meaningful experience for a person. Over time, I realised that fine dining is not about luxury or complexity, but about attention to detail, respect for ingredients, storytelling, and, most importantly, service.

I came to understand that even the simplest ingredients can be transformed into something special when prepared with meaning, respect, and intention. For me, cooking is a way of communicating with people without words.

The biggest challenge in my career has been working with people and leading a team while maintaining high standards — not only in food, but also in service.

In hospitality, a guest experiences a dish through the hands and energy of the team. Sometimes, service shapes the overall impression even more profoundly than the product itself. It has always been important to me to cultivate a kitchen culture where people respect the process, pay attention to detail, and serve food with warmth and professionalism.

My greatest achievement lies in my personal and professional journey. I moved from Turkmenistan, learned the Turkish language, embraced Islam, and established myself as both a chef and a woman in a new country and culture.

Today, I integrate gastronomy with spirituality, meaning, and aesthetics, creating experiences that uplift people and, in particular, inspire women to live with intention, purpose, and inner strength.

For me, ingredients always come first. A quality product speaks for itself — a perfectly ripe tomato will always be a perfectly ripe tomato, and poultry raised in good conditions will naturally have richer, deeper flavor. A chef’s role is to respect the ingredient and highlight its inherent qualities.

Technique and creativity are essential, but they exist to serve the product, not overshadow it.

Recipe Of The Week: Turkish Mercimek Soup

In a large pot, heat the sunflower oil over medium heat. Add the finely chopped onion and cook gently until soft and translucent, allowing it to release its natural sweetness without browning. Stir in the minced garlic and cook for a further 1–2 minutes until fragrant. Rinse the red lentils thoroughly under running water and add them to the pot, stirring to combine with the onion and garlic base. Add turmeric, cumin, black pepper, and salt, ensuring the spices are evenly distributed. Pour in the hot water and bring the mixture to a gentle boil, then reduce the heat, cover, and allow it to simmer for 20–25 minutes until the lentils are fully softened and broken down. Once cooked, blend the soup until smooth and creamy using a hand blender or countertop blender. For a more refined, silky texture, pass the soup through a fine sieve, creating a glossy and velvety finish.