Chef Mert Barutçuoğlu

Upon my graduation, I`ve continued working overseas first of, one-Michelin star restaurant called Michael Mina Restaurant in San Francisco. 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.