i. Biography
Born in Izmir in 1982, Osman Sezener’s work is built around coastal Turkish cooking shaped by seasonality, local sourcing, and a strict zero-waste discipline. At OD Urla, that means produce grown by him or sourced from local producers is treated as the basis of the kitchen’s rhythm, with each ingredient used with purpose and little excess left to chance.
The Climb
Training at Bilkent University and New York French Culinary School gave Osman Sezener the technical base that later structured his work in professional kitchens. Those studies sit behind the method now visible at OD Urla, where the menu follows the seasons and the kitchen is organized around farm-to-table practice, and at Kitchen by Osman Sezener, where the same ingredient-led discipline carries into a second setting. The throughline is practical rather than rhetorical: local produce, careful handling, and a style that stays close to what the region can provide.
Today
At OD Urla in Izmir, Osman Sezener’s cooking is read most clearly through the ingredients themselves. The kitchen works from seasonal produce grown by him or gathered from local producers, with zero-waste thinking shaping how food is handled from start to finish. That approach gives the restaurant its identity: not an abstract idea of restraint, but a daily operating method grounded in what the land and the season make available.
Recognition
Osman Sezener has received MICHELIN Guide — Michelin Star (2023). Osman's honors include Michelin Star.
Profile updated July 2026
FAQ
Asked of Osman
What is Osman Sezener's current role?
As of 2026, Osman Sezener is Chef.
Where did Osman Sezener train or study?
Osman Sezener trained at Bilkent University and New York French Culinary School.
What recognition has Osman Sezener received?
Michelin Star (2023).
