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THERE IS NO COINCIDENCE.
FOCUS, PATIENCE, HARD WORK
AND A TRUE HEART.
NUSRET GÖKÇE

a.k.a SALTBAE

1983

Where it all began… Nusret Gökçe was born in a village in Erzurum, Turkey, as the son of a mineworker and a housewife. The family migrated to Istanbul when he was three years old. Financial difficulties forced Nusret Gökçe to drop out of school in sixth grade, and after trying several different jobs, he was hired as an apprentice at a leading butcher shop.

1995

From the age of thirteen until he enlisted to serve in the military, Gökçe worked seven days a week uninterruptedly. He devoted himself to mastering the profession to become the best in the business. During his apprenticeship, he worked in all stages of the operation, from production to the kitchen.

2000

Given the opportunity, Gökçe’s skills as a butcher were soon noticed by his master. He had set his mind on becoming the best butcher in the world. He worked relentlessly, and at the age of 25, he became the senior butcher of an important branch of the brand he worked for.

2008-09

Focused on being the best in the world in his business, he traveled to Argentina and America to broaden his experience in meat. During this period, he perfected his signature style in a creative and original way by combining his background knowledge with what he learned in Argentina and the USA – two countries famous for their finesse in the way they butcher, cook, and present meat.

2010

Back in Turkey, Gökçe joined forces with one of his customers, Mithat Erdem, to open his first restaurant in Etiler Çamlık with ten tables and ten staff. Nusr-Et’s meat menu was extremely simple: Prime cuts of meat cooked to perfection with different techniques and served with nothing but salad and potatoes on the side. However, the service was very special - Gökçe personally served each table with exquisite presentations. The restaurant gained immense popularity, with long queues lined outside as more and more people heard about its fabulous food.

2012-17

Gökçe’s stellar success resulted in a partnership with Doğuş Group, one of Turkey’s leading conglomerates. Joining the d.ream family in 2012, Nusr-Et opened his first restaurant abroad in Dubai in 2014. Soon followed new branches in Abu Dhabi, Doha, Miami, New York, Dallas, Mykonos, Beverly Hills, London expanding the reach of his global brand. As his reputation spread around the world as an excellent host who loves his job, Nusret Gökçe emerged as an international phenomenon with his signature salt sprinkling move that has come to symbolize his mastery.

Today

with thirty restaurants on three continents, Nusr-Et is a destination for culinary enthusiasts around the globe. Bringing a whole new perspective on service and hospitality, Nusr-et’s trademark flavors evolve with new concepts and ideas. Regardless of location, people come to Nusr-Et for an exclusive dining experience that stimulates all the senses with an exclusive meat menu.

With love for the job, dedication, discipline, and passion at the center of his life, Nusret Gökçe still has countless dreams. He works with unwavering enthusiasm and determination; he experiences and explores the world with a big appetite for learning. Gökçe is committed to taking his success as a business person higher and further.

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