Yigit Pura (Executive Pastry Chef) Yigit (pronounced Yeet) began his culinary training in the pastry arts at the age of four in Ankara, Turkey. One of his fondest memories is of his mother making him a big spoon-full of dark caramel. His first job in the United States was in the pastry kitchen at The Meetinghouse, a 3-star San Francisco restaurant, where he worked for two years under chef and mentor Joanna Karlinsky. From The Meetinghouse he went on to work in several other pastry kitchens in San Francisco including Postrio and Gary Danko. Yigit moved to New York City in the Fall of 2003 where he held increasingly responsible positions at the famed Le Cirque 2000 and The 5-star, 5-diamond Four Season Hotel both under Executive Pastry Chef Luis Robledo-Richards. He went on to work at the world famous Restaurant Daniel, as Pastry Sous Chef and Daniel Boulud in Las Vegas as Executive Pastry Chef both under chef/owner Daniel Boulud. Yigit joined Taste Catering and Event Planning as Executive Pastry Chef in the Spring of 2007 and is thrilled to be back in San Francisco and working with such a creative group of people.