A success story from the Aegean to the world: Who is Chef Osman Sezener?

Osman Sezener is a chef who has written his name in golden letters in the world of gastronomy. The culinary journey that started in the family restaurant has turned into an experience that extends from Bilkent University Tourism and Hotel Management to New York French Culinary School, from Le Cirque to Piazza Duomo. Sezener continues to make his passion for cuisine and his commitment to the Aegean felt at every step.

With his projects such as OD Urla and Kitchen Bodrum, which contribute to Turkey's place on the world gastronomy map, Sezener makes a difference not only with his flavors but also with the importance he attaches to sustainability and local producers.

Osman Sezener was born in Izmir in 1982. He graduated from Izmir American High School. After studying at Bilkent Tourism and Hotel Management, he completed his education at New York French Culinary. He worked in important kitchens in the USA, Italy, and Istanbul. Returning to Izmir after his work experience in different countries, Sezener started working to expand his family's Ristorante Pizzeria Venice brand with new brands; He created Venice Catering and Venice Pizza Express. OD Urla opened its doors in the last months of 2018 to offer a different experience to its visitors in Urla, where Sezener's family olive grove is located.

-What was the most valuable advice you gained during your years in the kitchen?

There is no success without discipline. I've seen this in every kitchen I've ever worked in. No matter how creative and innovative you are in the kitchen, if there is no discipline and determination, you cannot see a sustainable working practice. That's why working in the kitchen is difficult and requires more dedication than it seems.

-What was the biggest risk you took, the bravest step you took throughout your career?

I guess I can call this opening OD Urla to the location of my choice. While Urla had not yet made such a splash, I wanted to offer an experience almost in the middle of nowhere. Many people looked at me like I was crazy. They were thinking about who would come here, especially from Izmir, but I knew that a place where I could produce my own products and away from the city was exactly my dream Aegean restaurant. I tried not to listen to anyone. The day we opened, there was more participation and reservations than we expected. That day I realized how brave this step was.