Sayat Ozyilmaz

Sayat Ozyilmaz is owner and executive chef of Dalida in San Francisco. His path to the kitchen brought together an economics education from Dartmouth College and culinary training at The Culinary Institute of America, giving him both analytical discipline and a strong technical foundation. He began his career as an engineer before moving fully into professional kitchens, where he built experience across a wide range of respected restaurants and roles.

His career includes work as chef at Blue Hill at Stone Barns, chef at Le Bernardin, staging chef at Spago, staging chef at Bourbon Steak, staging chef at Husk, staging chef at Pujol, and chef at Saison in San Francisco. Those positions gave him exposure to different kitchen tempos and expectations, while also sharpening his approach to technique, pressure, and identity in the restaurant world. Over time, his work expanded from individual kitchen roles into leadership and ownership.

Ozyilmaz later became co-founder and operator at Istanbul Modern SF in San Francisco until 2019. He is also co-owner and executive chef of Noosh in San Francisco since 2019. His work across these restaurants reflects a career that has moved from training and service into building and guiding restaurants of his own. At Dalida, Ozyilmaz leads a restaurant centered on Eastern Mediterranean cuisine. The restaurant is shaped by hospitality, fresh ingredients, familiar flavors, shared plates, and the principle of “little little in the middle.”

Its style emphasizes gathering and conversation, with mezes playing an important part in the dining experience. The approach is designed to encourage guests to enjoy dishes together across the table, making the meal feel social as well as culinary. Ozyilmaz has described Dalida as built on the hospitality, culture, fresh ingredients and familiar flavors of the Eastern Mediterranean. That focus gives the restaurant a clear identity rooted in warmth, generosity, and shared enjoyment. His signature dishes include Lamb Kebab and Lamb shoulder kebab with herbed yogurt, reflecting a style that balances direct flavor with careful contrast.