About Sayat Ozyilmaz
Sayat Ozyilmaz enrolled at the Culinary Institute of America (CIA) in New York City. While at CIA, he worked at Blue Hill at Stone Barns, and joining the Le Bernardin team upon graduation. During his tenure at CIA, Sayat met fellow student, and his future wife, Laura Millan. After their wedding, both embarked on a multi-city honeymoon, setting up stages with prestigious restaurants such as Pujol, Husk, and Robuchon. Finally setting roots in San Francisco, Sayat joined the Michelin star Mourad team before partnering with Laura for Istanbul Modern SF and Noosh.