WG MAGAZINE
Born in Istanbul, where at a young age his culinary interest was inspired by his mother’s home cooking. This interest became passion and developed into the dream of becoming a chef. He joined Turkey’s culinary school at Bolu Mengen. After working in some of the top establishments in Istanbul’s luxury hotel and restaurant industry, Fatih had the opportunity to move overseas, with stopovers in Beijing, Tokyo, Singapore, Denmark and Hong Kong. Stints at world-renowned restaurant NOMA in Copenhagen and three Michelin star Nihonryori Ryugin in Tokyo. He has also previously been in charge at the exciting Marina Bay Sands in Singapore, as the Executive Sous Chef.
FROM MY MUM... MANTI / EGGPLANT / MINT BUTTER / KAYMAK
After creating a unique dining experience at The Bellbrook Hong Kong and recognized by Hong Kong-Macau Michelin Guide 2015, Fatih next culinary stop was The House on Sathorn. Since The House on Sathorn’s reinvention and debut in 2015, the passionate culinary team led by Fatih Tutak has worked hard and brought The Dining Room, the signature restaurant, into Asia’s 50 Best Restaurants 2017.
WG June 2017 -
115