Today we’d like to introduce you to Murat Nalcioglu.
Murat, can you briefly walk us through your story – how you started and how you got to where you are today.
When your family has been in the restaurant business almost your entire life, you learn the ins and outs of what it takes to run a successful place. From being a little boy who couldn’t read or write and pretending to take customers’ orders to eventually becoming an actual server, I can’t imagine my life without having the food industry play a major part.
Love what you do; Do what you love. Seeing my family truly enjoying our work at the restaurant is what inspired my passion for pursuing a career in the industry.
At age 14 I joined the Anatolian Hotel and Tourism Vocational High School. During summer breaks to gain experience, I accepted an internship with Rixos hotel company where I learned various aspects of the business, from the front desk and housekeeping to banquet setup and beverage management. After high school, I explored an opportunity to participate into a management training program offered by Marriott International hotels in Florida. Arrived Miami, November, 2005 to begin the Marriott management training program and held several different positions at; (Doral Golf Resort & Spa, Miami, FL / The Ritz-Carlton Golf Club & Spa, Jupiter, FL / The Ritz Carlton Hotel & Residences, Coconut Grove, FL) and moved through the ranks, ultimately serving as food and beverage manager at The Ritz Carlton, Coconut Grove, FL, while I continued my education at American Hospitality Academy.
After nearly four years of working for Marriott International, I begin managing Barton G The Restaurant, Miami. Throughout my career I also held management positions at several different hotels and restaurants, including Loews Hotel in Miami Beach, My favorite thing about working with Loews was how the leadership team were always genuinely interested in taking care of their associates and making them better today than yesterday. I then served as the Director of Food and Beverage at The Versace’s Former Miami Mansion, The Villa Casa Casuarina, and most recently served as Director Of Operations/North America at Nusr-Et Steakhouse USA (#SaltBae). I always admired Salt Bae, aka Nusret Gökçe, knowing his reputation for delivering genuine hospitality as well as putting emphasis on the importance of company culture, the growth of its associates, and his way of utilizing the power of social media to promote his global restaurant chains.
I now serve as the General Manager of the Matador Room & Bar by Jean-Georges at The Edition Hotel Miami Beach. Chef Jean‑Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor. I’ve been a true honor working with Jean-Georges Management which is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group.
Family atmosphere, team comradery and culture drive everything the restaurant teams do. Through my professional career, I have learned to embrace change and not to be afraid of new situations and instead, embrace them as a challenge. Even if you fail, you will learn and grow from the experience.
I encourage those interested in pursuing a career in the hospitality industry is to master the fundamentals, strive to be an expert in every job you do, take full accountability and to learn the most you can.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Beginning of my career in United States the biggest struggle for me was language. Working very long hours and long weeks, sacrificing the family time was not easy too, but I had to achieve my goals. I was very determined and eager to learn this culture and the language. I always knew that if I had to be somewhere I had to go through the steps no matter what. Every single step I took wasn’t the best for me. I failed many times. But I never stop moving.
Please tell us about Matador Room & Bar by Jean-Georges.
Currently, I work at the Miami Beach Edition Hotel as the General Manager of the Matador Room & Bar by Jean Georges Vongerichten. The menus that offer his interpretation of Caribbean, Spanish, and Latin and South American cuisines. Seasonal menus are composed of small and large plates that embrace the freshest, locally sourced, seasonal produce.
When I recently signed my offer letter with Chef Jean-Georges at The Edition Hotel (The Marriott International), I knew that I made the greatest decision for my career. Previously working for this company thought me so much and helped me to create a strong foundation in order to build a bright future. I am happy to be back as part of the Marriott family.
Working at the Miami Beach Edition already opened so many doors for me. The biggest opportunity was working with the Michelin Star Chef Jean Georges and his team.
I am very proud of working for this company.
Do you look back particularly fondly on any memories from childhood?
One of my favorite childhood memories was working alongside my dad as he fixed the broken oven during a rush hour in our family restaurant. Working with my dad taught me the value of hard work and sticking to a project until it is done right. Those moments in my childhood might seem small but they have made hard work and stick-to-itiveness a significant part of who I am today.
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