Born in Istanbul in 1985, Chef Fatih Tutak has embarked on a remarkable culinary journey that has taken him across the globe. His passion for cooking was ignited by the joy his mother’s delicious dishes brought to the family table, inspiring him to pursue formal culinary education in Mengen, renowned for training Turkey’s finest chefs.
After honing his skills in top hotels and restaurants, including a stint under renowned chef Paul Pairet, Fatih’s culinary horizons expanded beyond Turkey. He ventured to China’s Qingdao and Beijing, then Singapore, before a pivotal experience in Tokyo’s three Michelin-starred Nihonryori Ryugin. Later, he joined René Redzepi at Noma in Copenhagen, deepening his culinary knowledge.
A move to Thailand led Fatih to open The Dining Room of The House on Sathorn, quickly rising to Director of Culinary Operations, gaining recognition in Asia’s 50 Best Restaurants and earning a Michelin Plate. Yet, it was a dish named ‘From my Mom’ that led Fatih back to his Turkish roots. The emotional response it evoked made him realize the importance of exploring Turkish cuisine with fresh eyes. He introduced ‘New Turkish Cuisine’ at The Dining Room. Returning to Turkey in 2019, Fatih immersed himself in the country’s diverse culinary landscape. He sourced traditional ingredients, reimagined classic dishes, and collaborated closely with local producers, shaping his vision of a new Turkish culinary identity.
In December 2019, he opened TURK FATİH TUTAK, which was awarded 2 Michelin stars in 2022. Fatih’s cooking is an exploration of Turkey’s rich culinary heritage, reinterpreting traditional flavors and building a new language in Turkish cuisine.
TURK, Fatih Tutak’s restaurant, is a homecoming and a journey into Turkey’s culinary soul. With deep respect for tradition, he explores and modernizes Turkish cuisine, pushing boundaries and experimenting with ingredients.
Working closely with local farmers and artisans, Fatih supported them during the Covid lockdown and preserved ingredients to elevate humble offerings into something extraordinary.
He applies techniques learned during his travels to create refined reinterpretations of traditional flavors. His micro-seasonal dishes emphasize sustainability and are paired with Turkish wines.
The TURK experience is a deep dive into Turkey’s cultural past and culinary future, reflecting its exciting duality. TURK’s interior exudes elegant warmth, a space where guests can relax while enjoying contemporary design, bespoke ceramics, and evocative artwork. The restaurant’s simplicity and clean lines reflect Turkish craftsmanship. Its open kitchen immerses guests in the cooking process, creating an intimate atmosphere. Comfortable armchairs and wooden tables contrast with geometric marble floors and wine cellar-like walls, housing fine wine bottles. From the moment guests make a reservation, they experience genuine Turkish hospitality, as if they were invited into someone’s home.
Chef Fatih Tutak’s culinary journey is a masterpiece that blends tradition and innovation, inviting you to savor Turkey’s rich heritage and limitless culinary future. It’s more than a meal; it’s a journey through the heart and soul of Turkey, a celebration of diverse flavors, and an unforgettable culinary experience. Welcome to TURK, where tradition meets innovation, and every dish tells a story.
Photos: courtesy.
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