Osman Sezener, born in İzmir in 1982, is a leading figure in modern Aegean cuisine. Raised in a family of restaurateurs, he developed an early passion for hospitality while working at his family’s long-established pizzeria. After studying Tourism and Hotel Management at Bilkent University, he refined his culinary skills at the French Culinary School in New York and through international kitchen experience.
Returning to Türkiye, Sezener modernised the family restaurant and later founded OD Urla, a pioneering farm-to-table project built around his own farm, vineyard and olive groves. His work is guided by sustainability, seasonality and a deep respect for regional produce. He later expanded his vision with Kitchen by Osman Sezener in Bodrum, celebrating the flavours of the Aegean coast.
Sezener’s commitment to craftsmanship and locality has earned him significant national and international acclaim, positioning him as one of the chefs reshaping contemporary Turkish gastronomy. Through his restaurants, he continues to elevate regional traditions while championing responsible, ingredient-driven cooking.
