Mehmet Çalışkan was born on May 11, 1988, in the Turkish city of Adıyaman. The chef's family are butchers going back generations, and a love of meat was instilled in him from early childhood. At 7–8 years old, he was already in the kitchen, watching carcasses being cut and eager to learn the craft. Mehmet never received formal culinary training, but years of practice in the kitchens of various Turkish restaurants let him master the art of butchering and cooking meat.
Mehmet's career began at traditional meat restaurants in Turkey. He learned from master craftsmen, among whom Güneyt Asan holds a special place — founder of the Günaydın chain and one of the country's most respected meat specialists. Mehmet also worked at one restaurant alongside Nusret Gökçe, where Nusret handled meat preparation and Mehmet handled its cooking.
Before coming to Russia, Mehmet Çalışkan worked on projects in Belarus, which let him get closer acquainted with the specifics of the meat industry in CIS countries. He ended up in Russia at the invitation of restaurateurs Nodar and Vladimir, who were looking for a strong meat chef to launch a new steakhouse.
Çalışkan's first Russian project was Meat Coin Steak & Terrace on Rubinstein Street in St. Petersburg. The venue quickly gained popularity, and new projects were later added: Meat_Coin Country Club and Meat_Coin Butcher & Grill in Moscow. These restaurants became landmarks of meat gastronomy and rank among Moscow's best restaurants, where connoisseurs can try first-class steaks and dishes made from marbled beef.
Mehmet Çalışkan's philosophy is built around respect for meat and the pursuit of the ideal flavor. He personally handpicks suppliers, traveling to farms and meat plants to find product of the right quality. For him, gastronomy is more than cooking — it's knowing the whole chain, from raising livestock to the dish's final plating.
Today, Mehmet Çalışkan continues developing the Meat Coin concept in Russia. His team plans to expand the chain not just in Moscow and St. Petersburg, but beyond the country — in Dubai, London, and potentially the US. His work is recognized by gastronomy experts, and his restaurants continue to rank among Moscow's best meat and gastronomic restaurants.
09.10.2025
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