Velat Sari

Coming Up

The line work at Kupeli Restaurant (2006–2008) gave Sari an early read on service pressure: timing, repetition, and consistency under heat. At Günaydın (2008–2014), he moved into the steadier demands of the Sous Chef role, a stretch that added responsibility and sharpened his command of the kitchen. Nusr-Et then marked the next steps in sequence, first as Head Chef (2014–2015) and then as Executive Chef (2015–2021), with each role extending the same progression in scale and precision. By the time he became Corporate Executive Chef at Nusr-Et (since 2021), the title matched a career that had already been built stage by stage.

Where They Are Now

Since 2021, Sari has served as Corporate Executive Chef at Nusr-Et. The role calls for oversight and consistency across more than one kitchen moment, while holding the standards that have defined his work from the start.

Signature

Velat Sari’s signature dish is the Surf&Turf Roll. It points to comfort across texture and tradition, with sushi craft carried into a format built for direct impact.

In Their Words The statement is plain, and the record supports it. The route from Kupeli Restaurant (2006–2008) to Günaydın (2008–2014), then through Nusr-Et as Head Chef (2014–2015) and Executive Chef (2015–2021), and on to Corporate Executive Chef at Nusr-Et since 2021, maps a career assembled in sequence rather than in leaps. Sushi and sashimi recipes sit inside that practice as part of the vocabulary he works in.