FIFA orders inquiry after Salt Bae gatecrashed World Cup final celebrations

FIFA are investigating how celebrity chef Salt Bae was allowed onto the pitch to celebrate with Argentina’s players after the 2022 World Cup final.

The Turkish restaurateur, real name Nusret Gokce, is among a number of individuals under investigation by the governing body for gaining ‘undue access’ to the on-pitch celebrations at the Lusail Stadium in Qatar.

Argentina defeated France on penalties last Sunday to win their third World Cup, and following the trophy presentation, the players and coaching staff wildly celebrated on the playing field with close friends and family.

But many were bemused and outraged to see Gokce there, with the 39-year-old widely ridiculed for attempting, and mostly failing, to get photos with the triumphant players including Lionel Messi.

Perhaps most outrageous of all, Gokce later got his hands on the World Cup itself despite FIFA’s tough regulations on who can actually touch the coveted trophy.

According to FIFA’s website: ‘The original trophy is a priceless icon and can only be touched and held by a very select group of people, which includes former winners and heads of state.’

The governing body has confirmed that Gokce’s presence on the pitch was unauthorised, even though he was seen wearing official accreditation.

A spokesperson said: ‘Following a review, FIFA has been establishing how individuals gained undue access to the pitch after the closing ceremony at Lusail Stadium on December 18.

‘The appropriate internal action will be taken.’

Gokce is believed to be a friend of much criticised FIFA president Gianni Infantino, who was filmed hugging the chef at his Qatar restaurant during the World Cup.

In further news, Gokce has now been officially banned from attending the US Open Cup final, America’s equivalent of the FA Cup, next year because of his antics in Qatar.

For more stories like this, check our sport page.

Follow Metro Sport for the latest news onFacebook, Twitter and Instagram.

Source: Read Full Article