Chef Mert Barutçuoğlu
Chef At Home In İstanbul
Get to know me better
I am passionate about cooking, but also like to have fun and enjoy the process throughout the journey with customers, friends and family
Upon my graduation, I`ve continued working overseas first of, one-Michelin star restaurant called Michael Mina Restaurant in San Francisco as a Chef de Partie. I was working in Japanese/French Fusion style cooking there, followed by South European Fusion style cooking such as Spanish, Italian and Turkish combined with a twist of Japanese cooking towards end of my contract there due to seasonal changes of the menu.
Such an experience made me follow my instincts to work in Japan. I started working at a French Bistro, Le Petit Tonneau in Tokyo, and had an amazing experience both culturally and professionally.
After an amazing time working in Japan, I returned back to Turkey and had started working at Nobu Istanbul since the opening.
From Nobu, i went to work at a 1AA Rosette restaurant in Oxford, UK called The Folly Restaurant, cooking seasonal British food.
Spending two years in UK, I have decided to come back to Istanbul and pursue the passion of cooking here back home.

More about me
For me, cooking is...
Cooking is my way of expressing creativity, turning simple ingredients into unforgettable experiences that nourish both the body and soul.
I learned to cook at...
I have studied Gastronomy and Culinary Arts at Yeditepe University
A cooking secret...
Be respectful to colleagues, yourself, the food and customers



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