Ana Sortun

Ana Sortun is an American chef and restaurateur renowned for pioneering the interpretation of modern Turkish cuisine in the United States. She is the chef-owner of the acclaimed Oleana in Cambridge, Massachusetts, and co-owns several other celebrated establishments in the Boston area. Her culinary philosophy is deeply influenced by extensive travels and studies in Turkey, emphasizing vibrant spices, seasonal New England produce, and traditional techniques from the Eastern Mediterranean.

Early life and education

Born in Seattle, Sortun developed an early interest in food and agriculture. She pursued formal culinary training at Le Cordon Bleu in Paris, where she was immersed in the foundations of French cuisine. Following her studies in Europe, she returned to the United States and began her professional career in the kitchens of Boston, working under notable chefs. A transformative trip to Turkey later ignited her passion for the region's flavors, leading her to study intensively with experts like Özcan Ozan and at the Çiya restaurant in Istanbul.

Culinary career

Sortun's culinary career is defined by her expertise in the spices and culinary traditions of the Middle East and the broader Mediterranean Basin. She is celebrated for creatively adapting these traditions using local ingredients from New England farms, including those from her husband's Siena Farms. Her cooking style masterfully blends elements from Armenian cuisine, Greek cuisine, and Arab cuisine, with a particular focus on meze, slow-cooked meats, and intricate grain dishes. She has collaborated with and drawn inspiration from international authorities such as Claudia Roden and has been a influential participant in events like the Food & Wine Classic in Aspen, Colorado.

Restaurants and business ventures

Sortun's flagship restaurant, Oleana, opened in Cambridge, Massachusetts in 2001, quickly earning critical acclaim for its innovative Turkish-inspired menu and its lush garden patio. In 2008, she partnered with pastry chef Maura Kilpatrick to open Sofra Bakery & Café, a Cambridge bakery and café specializing in Middle Eastern pastries and savory dishes. This was followed by the opening of Sarma in Somerville, Massachusetts in 2013, a modern meze bar co-owned with Cassie Piuma. Her ventures are supported by produce from Siena Farms, owned by her husband, Chris Kurth.

Awards and recognition

Sortun has received widespread recognition for her contributions to the culinary world. She was awarded the prestigious James Beard Foundation Award for Best Chef: Northeast in 2005. Her restaurant Oleana has been consistently featured in national publications like The New York Times and Bon Appétit, and was named one of America's Best Restaurants by Gourmet. Her cookbook, *Spice: Flavors of the Eastern Mediterranean*, won the IACP Cookbook Award. She has also been a frequent guest chef at events like the Epicurean Classic and has been profiled by media outlets including The Boston Globe and NPR.

Personal life

Sortun is married to farmer Chris Kurth, the founder of Siena Farms in Sudbury, Massachusetts. Their partnership deeply connects her restaurants to the local agricultural community, with the farm supplying much of the produce. They have one daughter and reside in the Boston area. Sortun is actively involved in local food initiatives and charitable events, often supporting organizations focused on sustainable agriculture and food education.

Category:American chefs Category:American restaurateurs Category:People from Seattle