TURKEY, ŞIŞLI/ISTANBUL
TURK
Fatih Tutak cooks the way one writes a manifesto: with conviction, precision, and a desire to redefine Turkish gastronomy.
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FATIH TUTAK
Trained under Paul Pairet, Seiji Yamamoto, and René Redzepi, he returned to Istanbul in 2018 with a vision he calls Turkish Cuisine 2.0, a dialogue between theancestral flavours of Türkiye’s geography and a resolutely contemporary technique. His cuisine,driven by acidity, smoke, and uncompromising creativity, made TURK the first restaurant inTürkiye to earn two Michelin stars in 2022, and a green star in 2026.
