Meet Nusret Gökçe
The Iconic "Saltbae"

The beginning of the story... Nusret Gökçe was born in a small village in Erzurum as the child of a mining worker father and a housewife mother. After moving to Istanbul at the age of 3, due to financial difficulties, he left school in the sixth grade and began working as an apprentice in a butcher shop that was one of the pioneers of the era.

From the age of 13 until he went to the military, he worked every day, without interruption. He dedicated himself to learning the intricacies of the craft to become the best in his profession. During his journeyman period, he took on roles in all stages of the operation, from production to the kitchen.

When he was allowed to pick up a knife, his talent was immediately recognized. His greatest passion was to become the world's best butcher. He worked tirelessly. At the age of 25, he became responsible for the butcher of an important branch of the brand he worked for.

Following his ideal of becoming the best in the world in his profession, he traveled to Argentina and America, which are renowned in meat culture. He perfected his signature style in a creative and original way by combining the experiences he gained in Argentina and the USA, famous for their different meat cutting, cooking, and presentation techniques, with his own knowledge.

He opened the first branch of his first restaurant in partnership with Mithat Erdem, one of his customers, as soon as he returned to Turkey. Nusr-Et, which opened its doors in Etiler Çamlık with 10 tables and 10 team members, had an extremely simple meat-focused menu: Different cooking techniques, carefully cut meats, simple side dishes. The service, however, was very special. Nusret personally attended to each table, performing special presentations. In a very short time, it became a meeting place with long queues forming at its entrance, and its taste spread by word of mouth.

The success he achieved in his first restaurant brought him a partnership with Doğuş Group, which operates globally with its brands. Nusr-Et, which joined the d.ream family in 2012, opened its first international restaurant in Dubai in 2014. Then the global brand journey continued with Abu Dhabi, Doha, Miami, New York, Dallas, Mykonos, Boston, Beverly Hills, and London. As his tradition of personally attending to his guests and his passion for his work spread worldwide, Nusret Gökçe became an international phenomenon following his dreams with the salt sprinkling gesture that emerged as a symbol of his mastery.

Nusr-Et is a global destination for food enthusiasts with its operations spanning three continents and thirty locations. The flavors it offers with its unique service and hospitality approach are diversifying with different concepts and ideas. Nusr-Et is not just a restaurant preferred for the best meat in the world, but a dining experience that engages all the senses.
Today, Nusr-Et is a global destination for food enthusiasts with its operations spanning three continents and thirty locations. The flavors it offers with its unique service and hospitality approach are diversifying with different concepts and ideas. Nusr-Et is not just a restaurant preferred for the best meat in the world, but a dining experience that engages all the senses.