Nusret Gökçe was born in Erzurum in 1983. Due to the financial reasons of his family, Darıca Faik Shahenk Secondary School is 6. He had to leave the classroom.
He worked intensively in the butcher’s Bazaar in Bostanci, where he learned the profession of butchers. Nusret Gökçe, who had to work 18 hours in some days from the intensity, went to Argentina in 2009 and observed what happened in world cuisine. He stayed on the farms for three months, wandering around restaurants and buttriads, examining the world of slaughter.
He then went to the United States in 2010. Here he worked for free in New York’s four famous restaurants to learn professionality in his business, and his menu in the USA was published in the New York Times in the famous newspaper.
Aiming to open his own place when he returned to Turkey, Nusret Gökçe opened a meat restaurant called Nusr’et Steakhouse and took his first step into business life.
Nusret Gökçe, with over 400 employees today, has 3 different branches in Turkey.