It is not simply the stage performances which solely account for the success of the Tigerpalast. They are complemented by the Tiger-Gourmetrestaurant’s culinary concept: Since May 2017, Coskun Yurdakul creates the culinary highlights of the Tiger-Gourmetrestaurant. Together with his dear colleague Manuel Becker and our restaurant manager Michael Ligda, our team will be delighted to welcome you as their guests!
His style is diversified and creative. He uses a wide range of regional products, complements them with international ingredients, and creates classic and contemporary dishes that are light and uncomplicated but still full of refined attraction and flavors. The native flavors and ingredients of his homeland Turkey often find their way onto the menu and inspire our guests every evening. Since 2018, the Tiger-Gourmetrestaurant has been an official supporter of Slow Food and identifies strongly with the values of the organization. Coskun Yurdakul mainly uses organic products and locally sourced ingredients.
Coskun Yurdakul completes his education as a chef at the Tigerpalast in 1994 where he worked for four years after he successfully passed his exam. Afterwards, Coskun Yurdakul attended 3-star chef Dieter Müller at the Schlosshotel Lerbach to specify his skills. After that, he went back to the Tigerpalast where he became chef de cuisine of the Palastbar-Restaurant. Two years later he moved to the Cafehaus Siesmayer at the Palmengarten where he worked as chef de cuisine from 2005 until 2012. In 2012, at the request of 2-star chef Andreas Krolik, Coskun Yurdakul moved back to the Tigerpalast and was again chef de cuisine of the Palastbar-Restaurant.
The kitchen staff besides Manuel Becker and the service brigade aside from Christian Morét will be delighted to welcome you as their guest!
