Didem Hosgel

Chef
Didem Hosgel

Boston

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.

At My Venues

Meze bar
$$, Bakery, Breakfast, Outdoor Seating, Café,
"The meze bar is pure heaven. It's hard to pick from the changing selection, so I usually just get all of them, although my top two are the beet tzatziki and the muhammara. The sharp and tangy quality of the yogurt and the sweetness of the beets in place of cucumber is so, so smart—it's a perfect riff on classic tzatziki. The muhammara is like a greek version of Romesco sauce—smoky, nutty, and addictive."
Meze bar
$$, Bakery, Breakfast, Outdoor Seating, Café,
"Eggs for breakfast are totally overrated. A platter of meze at Sofra packs a wallop of flavor and is full of vegetables (your mother would be proud)."
Meze bar
$$, Bakery, Breakfast, Outdoor Seating, Café,
"With all kinds of fresh, light mezze changing daily, I never know what I'm going to eat when I walk in, but I always leave feeling great, not stuffed. I'm amazed that vegetarian food could be so satisfying."