M. Osman Sezener

Chef M. Osman Sezener's culinary philosophy is profoundly rooted in a "collaboration with nature" and an unwavering commitment to his local roots. He views his establishments, particularly OD Urla, not merely as restaurants but as extensions of the land, embodying a strict "farm-to-table" ethos. This deep connection to the earth, the sea, and the seasons is the bedrock of his cuisine, earning him both Michelin Red and Green Stars, signifying his dedication to sustainable gastronomy. His ingredient sourcing is meticulously local and often self-produced. At OD Urla, the restaurant boasts its own garden, vineyard, and olive grove, serving as the primary source for the menu. Sezener rigorously adheres to a "0 km cooking" philosophy, utilizing ingredients almost exclusively from his own cultivated fields and supporting local producers in the Urla region. This commitment extends to producing his own olive oil, tomato paste, and pomegranate molasses, ensuring freshness and authenticity. The menu is crafted entirely seasonally, embracing the natural variability of harvests and weather conditions as integral to the dining experience rather than striving for artificial perfection. Sezener views Aegean cuisine as an invaluable treasure, using modern techniques as a precise tool to express its inherent soul. His overarching vision is to create dishes that tell a compelling story, celebrating shared heritage, and fostering a deep connection between his guests and the origins of their food. He champions sustainability, simplicity, naturalness, and community support, believing that authentic cuisine, deeply rooted in its geography, possesses the power to achieve global impact and drive Turkish gastronomy into the future. Chef Sezener's technical style is characterized by a harmonious blend of refined modern techniques and a profound respect for traditional, elemental cooking methods, particularly wood-fire. He has modernized classic menus while ensuring the "soul is the Aegean itself," prioritizing balance and a seemingly simple yet deeply complex flavor profile. His kitchens are active testaments to continuous experimentation, constantly discovering new possibilities within his chosen geography. His approach to flavor and plating emphasizes naturalness, simplicity, and balance. Dishes are crafted with precision and passion, each designed to tell a story and highlight the essence of Aegean cuisine. While visually stunning, the primary focus remains on the authentic taste and the narrative behind the ingredients. Sezener embraces the natural imperfections and variability that come with seasonal, local sourcing, allowing the inherent beauty of the ingredients to dictate the menu's evolution. Among his most legendary signature dishes are: * Wood-fire grouper with mussels * Sole fish burger (Dil balığı burger) * Wood-fire sautéed squid on a sieve wire (Süzgeç telinde odun ateşinde sotelenmiş kalamar) * Lavash with oxtail and caramelized onion (Dana kuyruklu ve karamelize soğanlı lavaş) * Smoked potato cream and wood-fire cooked squid (İslenmiş patates kreması ve odun ateşinde pişmiş kalamar)

Career

• Chef & Owner at OD Urla, Urla, Izmir
• Restaurant Owner Chef Caterer at Ristorante Pizzeria Venedik / Venedik Catering / Pizza Venedik Express, Izmir
• Chef & Owner at Kitchen Bodrum, Bodrum
• Chef & Owner at MA Urla, Urla, Izmir