Orhun Görsen
Orhun Görsen, Culinary Director, José Andrés Group
Orhun Görsen discovered his passion for cooking at a young age, learning the art of traditional Turkish cuisine from his grandparents in their family restaurant. These early experiences instilled in him a love for the culinary world and a belief that cooking is not just a skill but a lifestyle.
Born and raised in Turkey, Orhun pursued his passion academically, earning a degree in Gastronomy and Culinary Arts from Yeditepe University in Istanbul. He later refined his craft at Johnson & Wales University in Miami, gaining a global perspective on culinary arts.
Over the years, Orhun has built a stellar reputation as a leader in the kitchen, combining creativity, precision, and a deep respect for ingredients. His culinary philosophy emphasizes innovation while staying true to the authenticity of flavors. As a mentor, he inspires teams to embrace the artistry of cooking and deliver exceptional dining experiences.
Orhun\’s professional journey began with The Bazaar by José Andrés in Miami, Florida, where he rose from sous chef to chef de cuisine. He later refined his skills at L’Atelier de Joël Robuchon, chef de cuisine at Toscana Divino Hospitality Group, and executive chef at SLS Hotel South Beach.
Currently, as culinary director for the José Andrés Group, Orhun provides visionary leadership, aligning culinary strategies with business goals, achieving financial targets, and setting high standards for taste, presentation, and service. His focus on innovation and collaboration ensures an unforgettable dining experience for every guest. Today, Orhun brings his vision and leadership to the forefront of the culinary industry, consistently pushing boundaries and creating memorable moments through food. His journey from family kitchens in Turkey to leading prestigious culinary teams is a testament to his dedication and love for the craft.
