Chef Nusret Gökçe, better known as Salt Bae, began his journey as an apprentice butcher in the sixth grade and has since founded a global steakhouse empire spanning seven countries.
Born to a working-class family in Turkey, Chef Nusret began working as an apprentice in a butcher shop at just 11 years old, later traveling to the U.S. and Argentina to learn more about the art of butchery.
“I left school in the sixth grade to help support my family. Not long after, I went to Istanbul and began working in a butcher shop. It wasn’t easy, but I embraced the job and developed a real passion for butchery. The more I learned, the more my love for the craft grew,” said Gökçe, 41.
“For me, butchery has always been about precision, creativity, and passion and this attention to detail extends beyond the meat. Every ingredient, from the spices to the finest charcoal for grilling, is chosen with the same care and precision. It’s a mindset — a relentless pursuit of perfection that defines every aspect of the dining experience. Every step matters, and that dedication is what transforms a meal into an unforgettable experience,” Gökçe said.
“When I opened my first steakhouse in Istanbul in 2010, my dream was to create something I could call my own. I wanted a place where every detail — the quality of the meat, the service, and the experience — was exceptional,” Gökçe said. “I built everything from scratch with my own hands, and I’m proud to say that my journey is a reflection of that dedication.”
That eight-table restaurant started the Nusr-Et brand, which now boasts more than 20 locations across seven countries. Gökçe also launched a second brand, Saltbae Burger Restaurant, opening a location last year at the Istanbul Airport, which sees up to 75 million passengers each year.
“Today with two brands, Nusr-Et and Saltbae, we are running an operation in seven countries with 30 restaurants in 15 cities globally, including five restaurants in the U.S., which is the second largest market for our brand. And we are planning to open new locations in Italy, Athens, Sao Paulo, and Mexico City as well as the Far East with a focus on China,” Gökçe said. He said he’s also working on expanding the Saltbae Burger portfolio in other major airports around the world.
Gökçe’s advice to young chefs who are just starting out is to “work hard and never give up.”
“Success doesn’t happen overnight, and it takes dedication, discipline, and perseverance to achieve your dreams. I started with nothing and built everything from scratch through relentless effort and passion. My advice is to stay focused, stay curious, and remember that hard work will open doors you never imagined,” Gökçe said.
Gökçe said that even after many years, seeing people enjoy meals in his restaurants keeps him passionate about his work.
