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Time Out Magazine has name Rudolf van Nunen to be the best chef in all of Istanbul.

Time Out Best Chef in Istanbul

Dutch chef Rudolf Van Nunen has been in Istanbul for quite a few years, but it was only in late 2014 that he opened his eponymous restaurant at 10 Karaköy. If you care about seasonal and natural ingredients in your food, rest assured that Van Nunen is just as devoted to the concept as you are. He’s an avid proponent of slow food who changes his Mediterranean and world cuisine-focused menu every three months, so be sure to try the pavé of duck confit and the pistachio-crusted shoulder of Tekirdağ lamb while they’re still on the menu. At the ceremony, Rudolf Van Nunen received his award from Turkmax Gurme General Manager Petek Kardaş.

Continuing to Expand

SRudolf van Nunen is now working with Sans Restaurant. He continues to inovate his abilities.

Who am I: Dynamic & passionate professional with a strong international culinary background.

Attitude: I provide positive work inspiration based on global culinary knowledge. From my experience I understand that positive emotion is created by excellent customer interaction. I believe in giving a cut above guest expectations consistently. Yes is the first answer, then work to create it.

Methods: I believe in having an economic drive. Finance and efficiency are key to a successful food and beverage department.

I use a “hands on approach” leading by demonstration and correct protocol for others to observe and make their own. First creating the dish, having others watch, make their own, and controlling the consistency with quality.

Being flexible enough to handle unexpected changes, a job of a chef is using predictable methods of cooking that are well defined. Create presentations, ensuring consistency of the ingredients despite season or supplier.

Executive approach: I am a role model first and team player, coaching and counseling the staff. I believe that talent can be learned and skills can be coached and improved. Using tactical skills to prepare ingredients and lay down the process. Using dexterity and speed make the activity economically viable.

Planning: From a table of 6 in my own kitchen to a wedding of 2000 with staff with 130 cooks, I am not shy of correct planning and organisation. I am goal focused, super refined and ultra precise in the kitchen.

Passion: A diner with Rudolf is a travel through emotions. Complex flavours with a stylised appearance. Smells and taste of food remain poised in time, like souls or smoke in the breeze, ready to remind us of life and living. My cooking creates emotion in another.The complexity of flavours and aromas ignite the imagination and become an exciting menu. I inspire to new levels of gastronomy pleasures.

Life is a journey with a challenge to solve, lessons to learn, to experience and enjoy. So often we become focused on the finish line, that we fail to enjoy the journey. That is why I cook, to allow one to enjoy the journey in the present.

Creativity: You cannot exhaust creativity. The more you apply it, the more you have. I believe a smile is a curve, that sets everything straight. Laugh, live and love.

Passion: A diner with Rudolf is a travel through emotions. Complex flavours with a stylised appearance. Smells and taste of food remain poised in time, like souls or smoke in the breeze, ready to remind us of life and living. My cooking creates emotion in another.The complexity of flavours and aromas ignite the imagination and become an exciting menu. I inspire to new levels of gastronomy pleasures.