Sayat Ozyilmaz

Executive Chef

Originally from Istanbul, Turkey, Sayat earned an Economics degree at Dartmouth College in his early twenties. He then worked in analytics and demand planning, and as a management consultant but it wasn’t until a solo trip through Turkey, Georgia, and Armenia that Sayat began to think about cooking professionally. Sayat enrolled at the Culinary Institute of America (CIA) in New York City where he met his wife and business partner Laura . While at CIA, he worked at Blue Hill at Stone Barns and joined the Le Bernardin team upon graduation. Sayat worked as the Executive Chef of the CIA Copia, running a multi-channel conference center and venue with several restaurants.