Butchery Business

We caught up with the ‘world’s fastest butcher’, chef Cüneyt Asan during a recent visit to his restaurant Günaydın Dubai at Souk Al Bahar, to get the professional’s take on butchery basics, hear what it was like to be ‘Salt Bae’s’ mentor, and learn of Turkey’s must-visit food spots.

- Sophie McCarrick

Considered one of the world’s fastest butchers and best meat speciality chefs in the world, chef Cüneyt Asan has more than 50 years’ experience working with meat – during which, he’s earned titles including ‘The Professor of Meat’ and ‘Fastest Butcher in the World’.

In Dubai monthly to touch base with his team at the meat-led restaurant Günaydin Dubai, here’s what chef Cüneyt Asan shared with us during his most recent trip…

Growing up did you always want to become a chef? Where did your journey in the industry begin?

I started working as an apprentice at the Bostanci Butchers’ Market after moving to Istanbul during my primary school years. That was when I first got introduced to the ‘world of meat’. I immediately felt a strange appreciation for the industry, especially to working with meat; it was like art to me. I decided to dive deeper into the chore of this business and learn everything there is to know about it.

When you’re working with your hands, you gain more knowledge about the product than by working with any other means. Meat became familiar to me; it became a passion that I was determined to build my future around.

At the age of 21, I was able to develop my skills and grew from an  apprentice to the master of my realm. However, I had to delay plans for my ultimate goal to join the military service.

After paying my dues to the country, I went back to the butcher shop which was then owned by the two brothers Nimet and Ismet Yalçin, who eventually offered me a partnership in order to keep the butchery’s legacy alive.

Talk us through the concept at Günaydin Dubai…