The man who built two of South Africa’s top restaurant brands

Kream and Nomad founder Tufan Yerebakan has a vision of revolutionising South Africa’s culinary landscape and establishing his brands as industry leader.

Yerebakan is a Turkish-born, German-raised entrepreneur and restaurateur who developed a love for hospitality from a young age.

He started his career in hospitality and catering as an operations manager at a well-known restaurant franchise.

He said he had a three-decade journey in the restaurant business, starting with waitering and then working his way up to junior and senior management.

He even moved to a better restaurant for half the salary to gain more experience and learn more about the business.

In 2007, he started the first Kream Restaurant in Brooklyn, Pretoria. The high-quality food, excellent service, and unique experience made it an instant hit.

This success drove Yerebakan to open two more Kream restaurants in Mall of Africa in Midrand Montecasino in Fourways.

“At Kream, dining is more than just a meal. We design divine culinary experiences for Kream’s discerning patrons,” Yerebakan said.

The original, Kream Brooklyn, is considered Pretoria’s premier fine-dining restaurant and has become a landmark in the neighbourhood.

Following the success of Kream, Yerebakan founded Nomad, a high-end the Turkish restaurant with two locations – Mall of Africa and Montecasino.

“Be transported through the spice markets of Istanbul, the vibrant aromatics of the Middle East and the robust flavours of Johannesburg,” it said.

The Nomad venues are designed to cater to a wide range of needs, including small gatherings and large-scale events.

“As the owner of Kream and Nomad restaurant brands, I am passionate about building exceptional food experiences,” Yerebakan said,

“We blend South African and Middle European cuisines, creating unique and tantalising flavours that leave a lasting impression.”

He said they source the finest ingredients and push the boundaries to surprise customers with extraordinary creations.

“Collaboration is key to our success. We seek partnerships with like-minded individuals and businesses to inspire innovation and elevate the dining scene,” he said.

What makes Kream and Nomad exceptional

Speaking to Radio 702, Yerebakan said that Kream and Nomad are popular because of their consistent experience and their commitment to providing the best products.

“My restaurants make a great experience accessible to many people. We are upmarket, but not unaffordable,” he said.

One of the unique aspects of visiting Kream is that three people serve clients—a waitress for drinks, a waiter for bread and general service, and the manager who takes the food order.

“This is the traditional way to serve people in a restaurant. That is how I was taught, and I never changed,” he said.

Yerebakan said the kitchen is the engine room of any restaurant, which is why he pays special attention to that part of the business.

He explained that there are often heated arguments and pressure in the kitchen, but after a long evening, they have a beer together.

One of the essential aspects of ensuring a consistent experience across all the restaurants is good quality products.

He insists that his restaurants always buy the best quality products despite pressure on the bottom line. “Our suppliers are not changed, whatever the cost is,” he said.

Yerebakan said it is important to treat customers as part of the family to ensure people return to Kream and Nomad.

“I always tell my managers that our guests should feel at home. You need to know your return customers, including what they eat and drink,” he said.

Instead of viewing Kream and Nomad as restaurants serving good food. Instead, they are “in the experience game serving food”.

“People can cook a good meal at home. However, they don’t get the experience of excellent service. Good food and a great experience must go hand in hand.”

Inside Kream

Inside Nomad