Born in Erzurum in 1983, Nusret Gokce is one of the 5 children of a mining worker father.
Nusret, who migrated from Erzurum to Darıca with his family when he was only two years old, had to leave Darıca Faik Şahenk Secondary School in the sixth grade due to financial reasons.
Nusret, who started his career in the butchers’ bazaar in Bostancı, worked as a butcher’s apprentice for a long time. Working simultaneously with 10 masters in a large butcher shop, Nusret worked actively for 18 hours a day. Nusret, who owes his professionalism in meat mincing to doing a lot of work in a short time, first started working in the concept of a butcher-restaurant opened in Istinye Park in 2007. world-class concepts set out for Argentina.
Nusret, who visited the butchers and restaurants in Argentina, where he went with the last money in his pocket and 7 thousand TL from his credit card, managed to have an idea about the sector.
Found New Tastes
Continuing to work at the same workplace when he returned to Turkey, Nusret succeeded in transferring these experiences to his work. The world-famous restaurant owner, who claims to have cooked meats such as ‘Turkish Delight’, ‘Walnut’ and ‘Cage’ for the first time, decided to go to America for new experiences this time. After obtaining a three-month US visa under difficult conditions, he worked in four of New York’s best-known restaurants without paying, and his menu was published in the New York Times.
Nusret, who was unemployed when he returned to Turkey, started working to establish his own business. Choosing his old friend Mithat Erdem as an angel investor, the young entrepreneur laid the foundations of the first restaurant with his friend. Nusret, who paid back the money he received from his friend within 5-6 months, continued on his way alone for a while after paying his debt.
Doğuş Group became a partner in its business, which it continued as a sole proprietorship until 2009, as of 2012. Nusret states that he used to work with a salary of 1800 TL and currently has 400 employees, and states that his customers come from abroad with the company. He goes to private jets to eat the meat he makes, and this is a great happiness for him.
Establishment of Nusr-et
Although he wanted to do this job himself, he did not have enough money to open his own business and took the first step by opening a joint shop with his old friend Mithat Erdem. Growing faster than desired, Nusret said that they had withdrawn the money invested in the business in a very short time. Establishing chain stores, Nusret operates in butcher and restaurant stores not only in Turkey but also in different parts of the world. In 2007, which was a turning point for Nusret Gökçe, he worked in İstinye Park in butcher and restaurant management. Nusret went to many foreign countries such as America and Japan to improve himself in the butchery business and saw with his own eyes what this profession was like there. Nusret, who went to many foreign countries, set his mind on this job and went there even though he did not have a foreign language, ensuring the practicality of this job.
He stayed for 3 months in Argentina, where he went with his last salary and 9 thousand liras by borrowing from the bank, and visited butchers, restaurants and farms to get information. When he returned to our country, he continued his paid job. Nusret, who is determined to put his work experience in Turkey into practice, has made it clear in his mind what to do. He started to apply many of his experiences in the restaurant where he worked at that time. Nusret was not content with this and went to America in 2010. He goes there and says he works for free at four of America’s most famous restaurants. He lost his paid job when he returned to Turkey, but his goal is to set up his own shop.
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