Chefs
Laura Ozyilmaz
Born and raised in Mexico, Laura Ozyilmaz was enchanted by the culinary world at an early age. She pursued her culinary education at the Centro Culinario Ambrosía in Mexico City, New York’s Culinary Institute of America (CIA), and the Basque Culinary Center in Spain, during which time she worked at the prestigious Mugaritz in San Sebastian. Laura sharpened her skills at the Michelin-rated restaurants Eleven Madison Park and Café Boulud in New York, and Saison in San Francisco. Upon moving to San Francisco, she launched a successful pop-up with her husband, Sayat, Istanbul Modern SF. She was then a co-owner and co-executive chef, alongside Sayat at Noosh. Laura is the co-executive chef and co-owner of Dalida, which opened in 2023 in The Presidio of San Francisco and represents elevated Eastern Mediterranean cuisine with bold flavors and dynamic dishes. Dalida was named Best New Restaurant in America by Esquire, Best New Restaurant by Eater SF and was added to the Michelin Guide. Laura is proud to be a successful female chef and immigrant. Laura was recognized as Chef Game Changer by StarChefs and Rising Star by The San Francisco Chronicle. She was also a 2024 James Beard Best Chef Semifinalist for California, and she participated on Top Chef season 21 as a semifinalist.
Chopped Mediterranean Salad
When produce is fresh and readily available, a chopped salad, also known as a spoon salad (because the pieces are small enough that it can be eaten with a spoon), is a quick and delicious way to feature them. The tomatoes, apricots, and cucumbers should be cut to about the same size as each other, while the spicier peppers and onions should be on the smaller size. This same idea applies in the winter months too using beets and chicories or whatever is found locally.
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