Nurdin has over 20 years of experience working as a chef, the majority of which was spent with Raymond Blanc at Le Manoir Aux Quat’Saisons. He earnt a Michelin star in October 2014 for his restaurant NUR in Hong Kong and worked several stints at the Nordic Food Lab, Copenhagen. Now, cooking & consulting in London the past couple of years, exploring Nourishing Gastronomy - his vision on how to make food delicious & nutritious.
From developing & designing menus for luxury travel expeditions to cooking as a guest chef in London & beyond. Nurdin offers bespoke consultancy to a variety of companies & brands as well as cooking at events & pop ups.
In 2019 Nurdin will be taking on a private kitchen space in east London where he will be cooking dinners, running workshops & continue to develop his Nourishing Gastronomy.
Throughout the years Nurdin has been involved in numerous projects and engagements around the world. From running a restaurant in Hong Kong to delivering food demos in well established festivals.