Antalya
From the age of six Arif worked in the family butcher shop and learned the craft from his elders.
Brand chef of meat_coin
ArifNaydzhi
A hereditary butcher from Antalya. He is responsible for a unified approach to meat and the kitchen across all meat_coin restaurants.
Arif’s path
Work with meat for Arif began not in a restaurant kitchen, but as a family trade. That experience defined his approach to the product, fire and precision of cooking.
Istanbul
He continued his professional path at the Günaydın steakhouse and developed the Turkish school of working with meat.
Russia
He headed the «Myasoet» and «Mur-Mur» projects, then became brand chef of meat_coin.
One approach.
Four restaurants.
Arif shapes the shared principles of the meat_coin kitchen: cut selection, respect for the product and work with open fire.