gastronomy & nutrition

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.

Nurdin worked two years in the two Michelin starred kitchen, five years as the personal Development Chef to Raymond Blanc. He was then entrusted to run The Raymond Blanc Cookery School as Cookery School Head Tutor for three years. Raymond supported Nurdin to develop his interest in Nutrition during this time. First, gaining a 4 year qualification as a Nutritional Therapist from Raworth College and then beginning a Masters degree at Oxford Brookes in Applied Human Nutrition.

Since leaving Le Manoir, Nurdin has been involved in several projects.  He spent time at the Nordic Food Lab (NOMA), Copenhagen in a research and development capacity exploring the deliciousness of foods with a focus on natural fermentation; in London he created his own Supper Club events as well as developed the food concept and menu for home delivered paleo meals.

 

 

Nurdin's largest project to date was restaurant NUR in Hong Kong, which opened in  April of 2014. The vision was to serve a holistic food experience with consideration of nutrition and exploration of ingredients within the region. 

NUR earned a Michelin star in October 2014 and was one of Hong Kong's leading dining destinations until its close August 2016.

Nurdin is currently pursuing projects in London.

NURDIN offers consultancy, concept and project development within the food and beverage industry.