Salt Bae: Nusret Gökçe, Age, Wife, Net Worth, Wiki

If you want to get a piece of complete information about Nusret also known as Salt Bae. Then you are in the right place.

You will get complete bio-data of Salt Bae (Nusret) and also get the answers of some frequently asked questions about salt bae.

We will share information about his personal and professional life. So if you are ready then keep on reading.


Who is Salt Bae?

Salt Bae’s real name is Nusret Gökçe but most people know him by his nickname Salt Bae. He is a Turkish butcher, Restaurateur, and chef. He owns a chain of steakhouses called Nusr-Et. He became famous for his techniques preparing and seasoning the meat.


Early Life

Nusret Gökçe was born in 1983 in Erzurum, Turkey, to a Kurdish family. He is one of the five children of a mining worker father. His father was a mineworker. Nusret and his family migrated from Erzurum to Drica when Nusret was just two years old.

Their financial condition was not good. So Nusret left his school life in the 6th grade and started working as a butcher’s apprentice in the Kadıköy district of Istanbul.

nusret young pic

Basic Information

NameNusret Gökçe
Nick NameSalt Bae
ProfessionRestaurateur
Born1983
Birth PlacePaşalı, Turkey
Age37 years
GenderMale
Height5 ft 5
NationalityTurkish
EducationFaik Şahenk İlkokulu
SiblingsErman Gökçe, Özgür Gökçe, Uğur Gökçe
ParentsFaik Gökçe, Fatma Gökçe

Apprentice

He started his professional life at the butchers’ market in Bostanci. Nusret has been an apprentice for a long time. He was working simultaneously with 10 masters in a large butcher’s shop.

Nusret actively worked 18 hours a day. That’s why he made himself very professional in meat chopping and doing a lot of work in a short time.

He first started working in the concept of butcher-restaurant opened in Istinye Park in 2007.

Nusret visited several countries including Argentina and the United States between 2007 and 2010.

He visits the butchers and restaurants in Argentina, to get an idea about the sector.


Journey to America

After his return to Turkey, he continues to work in the same workplace and he transfers these experiences to his job.

Then the world-famous restaurant owner, who claims that he made the first meat dishes such as ‘Turkish Delight’, ‘Walnut’, ‘Cage’, Then Nusret set his mind on going to America for new experiences after Argentina.

He gets an American visa under difficult conditions, for three months he worked in New York’s four most well-known restaurants without money and his menu was published in the New York Times.

When he returns to turkey again. This time Nusret was unemployed and began his efforts to open their own business. Choosing an old friend, Mithat Erdem, as an angel investor.

The young entrepreneur laid the foundation of the first restaurant with his friend. Reimbursing the money he received from his friend in 5-6 months, Nusret continued his journey for a while after paying his debt.


Business Partner

Doğuş Group became a partner of its business, which continued until 2009, as a single company.

Stating that Nusret used to work with a salary of 1800 TL and now employs 400 employees.

Nusret states that his customers come from abroad with private jets to eat the meat he made, and this is a great happiness for him.


RESTAURANT Opening

Nusret wanted to do this work himself, but he did not have enough money to open his own place.

In 2007, which was a turning point for Nusret Gökçe, he worked as a butcher and restaurant business in İstinye Park.

Nusret went to many foreign countries such as America and Japan to improve himself in butchery business and looked at how this profession was there.

After his return to Turkey, Gökçe opened his first restaurant in Etiler, Istanbul in 2010 and later opened a Dubai restaurant in 2014 with the partnership of Nusret Gökçe and Mithat Erdem.

The partnership of Nusret Gökçe and Mithat Erdem, which started in 2010, continues at all Nusr-Et Steakhouse.


Marital Status

Nusret with childrens

According to Turkish media interview with salt bae. He was not married at that time when he started his restaurant.

Salt Bae didn’t talk very much and so we don’t have information about his marital status. But here is something.

One Instagram post that has confounded the internet shows Gökçe wearing an unbuttoned black shirt and his signature round shades posed with nine children.

The caption states (translated somewhat clumsily via Google Translate), “The man who doesn’t spend time with his family is not a real man.”


Religion

Nusret is from the Kurdish family. He is Muslim and his religion is Islam. He also posted some his images of praying on instagram.

Education

Due to their financial problems in the family. Nusret left school in 6th grade.


Net Worth

According to some online trusted source. We have found that as of february 2020 Salt Bae have an estimated net worth of $55 – $60 million usd.

Не еаrnеd hіѕ fоrtunе frоm thе rеѕtаurаnt сhаіn hе hаѕ buіlt fоr оvеr а dесаdе. Nuѕr-Еt hаѕ gоt brаnсhеѕ іn mаnу kеу lосаtіоnѕ асrоѕѕ thе glоbе.


Worldwide All Restaurants

Now Salt Bae restaurants continue to be the number one choice for meat lovers in Istanbul Etiler, İstanbul Sandal Bedesteni, Ankara Kavaklıdere, D-Hotel Maris, Bodrum Yalıkavak Marina, Dubai, Abu Dhabi, Doha, Miami, New York, And Mykonos and Soon in all over the world.


INTERVIEW WITH Nusret aka SALT BAE

Q: How did your professional life begin?

I started as a butcher apprentice in Bostancı butchers bazaar. I worked with 10 masters at the same time without waiting for a minute. I have not made any annual leave, I have not observed over time.

I was active 18 hours a day. – What was the breaking point? In 2007, the butcher-restaurant concept was launched in İstinye Park.

This formation excited me. In 2008-2009, ‘how is this business in the world?’ I said Argentina, America, and Japan were the best I should have gone there.

Q: No foreign language, no information, how?

I became a French customer agent, I went to Argentina in 2009 with my last salary and 7 thousand TL withdrawal from my credit card. For three months I traveled on farms, butchers, restaurants.

Q: What did you do to corner Turkey?

I continued my salaried job. I started to show all I learned at the institution where I worked. I made ‘Lokum’ first. ‘Ceviz’, ‘Cage’ are the first people that ate me. I went and came as if the chemistry of the meat has changed. My target was America in 2010.

I applied for a visa, but I have no money in my account, my registered home, no property, I’m not married. I was rejected 4 times. I appeared in newspapers and magazines several times after Argentina.

I read them to the officer, he gave a 3-month visa. My menu in the USA was published in the New York Times. I worked illegally in four of New York’s top restaurants without money.

Q: You did not have a job waiting for you when you get back to Turkey …

My intention was to open my own place anyway. Many offers came. Mithat Erdem was an old friend. I put my labor, that money. What the name said, I wrote Nusret on a piece of paper, I separated the ‘meat’ part. I said, ‘Give me the money, I will buy you a money counting machine soon, you will count the money’. After 5-6 months, all the investment had come out. I paid for my share.

Q: How does it feel?

Every evening in my first shop, I would cross the door and watch the sign written by my name. I would pray and thank him. I’m still thankful.


Conclusion

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