Fatih Tutak

Chef Fatih Tutak's culinary philosophy is deeply rooted in personal gastronomic memories and a profound respect for nature and ingredients, initially sparked by his mother's home cooking in Istanbul. Having spent nine formative years as a chef across the Asia Pacific region, his cooking is predominantly Asian-inspired, a style he meticulously built through experiences in cities like Tokyo, Singapore, and Bangkok. He believes that the most exciting aspect of a dish lies in its "intention, the process, and the story behind it," advocating for an experience that engages all senses and communicates a message. He champions a "fun dining" concept, asserting it as the future of fine dining. This approach moves away from stiff, overly formal environments towards a more relaxed, theatrical, and enjoyable experience, emphasizing quality products and creative use of simple, unique ingredients over rigid traditions. His creative process is fluid, often drawing on childhood memories or immediate inspiration from nature itself. He seeks culinary inspiration by traveling to places that possess excellent food products and deeply respect their indigenous cuisine. During his tenure at The House on Sathorn, Chef Tutak began to define "Modern Turkish Influenced Cuisine," aiming to create a "new language for Turkish cuisine so it can speak internationally." This vision involves combining the finest seasonal ingredients, particularly local Thai produce, with a perfect balance of technique, culinary sensibility, and a characteristic sense of humor, ultimately offering a gastronomic journey that is both inventive and deeply personal, reflecting "the true flavors of nature." Chef Tutak's technical style is marked by extraordinary techniques, which he admired in mentors like Paul Pairet, alongside a delicate and product-respectful approach akin to Kaiseki cuisine, learned at Nihonryori Ryugin. He communicates through a masterful interplay of flavor, texture, and color, often infused with a distinct dash of good humor. His plating is creative and unique, presenting dishes like the "Shakshuka free ranged egg, with spinach and cemen" in an inventive manner, or the "Constantinople 1453" with a 24k coated edible onion. His cuisine fuses his Turkish heritage with extensive Asian influences, showcased in dishes that tell stories from his travels. Signature dishes from his tasting menus include the bursting "Beetroot yogurt with garlic and rosehip roll," the smooth "Hokkaido sea urchin topped with oscietra caviar," and the creatively named "Umami of Anatolia" featuring Kyoto farm tomatoes in feta dashi. Other notable creations include "From My Mum" (a dumpling dish), "The Black Sea" (kashkaval cheese with corn and kale), and theatrical desserts like "Hallucination of Winter" with Nagano grape on iced yogurt. He also features dishes with strong narrative elements such as "Early Morning at Tsukiji Market" (a blue fin tuna dish) and the "Sultan’s Message" (royal pigeon with a small note).

Mentored by Paul Pairet, Chef Yamamoto.