Team

 

Executive Pastry Chef/Owner, Maura Kilpatrick

Maura has received enthusiastic reviews of her Middle Eastern-inspired pastries. A renowned executive pastry chef and bakery owner, she was voted Best Pastry Chef by Boston magazine in 2002, 2007, 2008, 2009 and 2011. Sofra, the bakery she opened with Ana Sortun, has garnered numerous awards and huge acclaim from the public. Maura was a nominee for the 2015, 2016, 2017 James Beard Award for Outstanding Pastry Chef and in 2018 for Outstanding Baker. She is the co-author (with Ana Sortun) of Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery.

Maura opened Sofra with Ana Sortun in 2008 and now oversees the development of the entire pastry team at Sofra, Oleana and Sarma restaurants. Her award-winning style is a result of extensive research and experimentation; she is best known for using typical Eastern Mediterranean ingredients such as orange blossom, tahini and rose petals to create contemporary versions of traditional desserts from Turkey, Lebanon and beyond.

Executive Chef/Owner, Ana Sortun

Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times and “a culinary genius” by Saveur. In 2015, 2016 and 2017 she was a James Beard semi-finalist for Outstanding Chef. She is the author of two cookbooks – Spice: Flavors of the Eastern Mediterranean and co-author of Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick).

Trained at La Varenne Ecole de Cuisine de Paris, Ana opened Oleana in 2001 and became known for making authentic Middle Eastern flavors accessible to unfamiliar palates. Ana and her business partner, executive pastry chef Maura Kilpatrick, opened Sofra Bakery & Cafe in 2008. Then in 2013, Ana opened Sarma, a Turkish-style meze tavern, with chef Cassie Piuma. Siena Farms, owned by Ana’s husband, Chris Kurth, and named for their daughter, provides produce to the restaurants, underscoring her commitment to fresh ingredients and healthy food.

 

Chef de Cuisine, 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.