Executive Chef, Culinary Operations, The Culinary Institute of America | Napa, CA

Sayat Ozyilmaz ’15 is originally from Istanbul, Turkey, and brings the distinct flavors and cooking style of his heritage into the kitchen. He came to the U.S. on a scholarship to Dartmouth College, where he earned his bachelor’s degree. Hospitality was the furthest thing from his mind, until a solo trip through Turkey and Armenia got him thinking about cooking professionally. Embracing the power of food to bring people and communities together, Sayat enrolled at The Culinary Institute of America. He worked at the acclaimed Blue Hill at Stone Barns while at the CIA and at Le Bernardin upon graduation. During his time at the CIA, Chef met fellow student Laura Millan, his future wife. After their wedding, the food-loving duo embarked on a multi-city honeymoon, setting up stages at prestigious restaurants, including Pujol, Husk, and Robuchon. Finally setting roots in San Francisco, Sayat joined the team at Michelin-starred Mourad before partnering with Laura for Istanbul Modern SF—which served a refined, yet casual cuisine rooted in community and creativity. They later opened Noosh, where they earned numerous accolades and critical acclaim for their inventive take on Middle Eastern flavors. Sayat came home to the CIA in spring 2021, as the executive chef of culinary operations for the CIA at Copia where he blends his signature flavors and style with the seasonal bounty of our gardens and the region. (Napa, CA) @ciaatcopia; @lauraandsayat