Fatih Tutak combines quality ingredients reflecting his international experience and Turkish ancestral traditions, presenting innovative cuisine at his restaurant "TURK Fatih Tutak" that has earned him two MICHELIN Stars.
Fatih Tutak, born and raised in Istanbul, was inspired in his youth by his mother's home cooking. After an apprenticeship period with Paul Pairet in his hometown, he worked in some of Istanbul's finest luxury hotels and restaurants, later moving to international cities such as Qingdao, Beijing, Tokyo, Singapore, Copenhagen, and Hong Kong.
He served as the head chef at “Marina Bay Sands” in Singapore, worked in world-renowned restaurants like “NOMA” in Copenhagen with Rene Redzepi, and “Nihonryori Ryugin” in Tokyo with Seiji Yamamoto. From 2017 to 2018, he led "The Dining Room" at "The House on Sathorn," which under his guidance was listed in the World's 50 Best Restaurants and the MICHELIN Guide Thailand 2018-2019.
In 2019, in collaboration with chef Ogun Koca, he opened his restaurant "TURK Fatih Tutak," awarded Two MICHELIN Stars. This restaurant focuses on elevating Turkish cuisine using local ingredients and products. Sustainability is a key aspect of his culinary philosophy, including waste reduction practices and preservation techniques such as fermentation and dry aging. Here, age-old traditions are adapted to the spirit of the times.
