About Didem Hosgel
Didem Hosgel was raised in a traditional Turkish family where cooking from scratch and preparing food for family members were cherished practices. After moving to the U.S. from Adana in 2001, Didem came to Boston in 2010 and began working with award-winning chef Ana Sortun at the famed Oleana Restaurant in Cambridge. After four years of training at Oleana, in 2014 Didem became Chef de Cuisine at Sofra Bakery. Didem draws on her intuitive knowledge of Turkish cuisine along with her technical skills to create dishes that fit the exceptional flavor profile unique to Sofra, while also keeping the focus on fresh, local ingredients.