Laura Ozyilmaz
Chef / Co-Owner at Dalida
“Some of the best chefs I know are immigrants and/or female chefs. We all have the drive to achieve bigger and better things outside of our native country.
„
EXPERIENCE
EDUCATION
I always knew I wanted to be a Chef. I started cooking professionally when I was 18 years old.
I always wanted to be one of the best and decided to work for the best restaurants in the world from the beginning of my career. I followed the 50 best list and started from there.
I always worked hard and I learned to be very disciplined. My discipline led me to stick to my goals.
I am obsessed with cookbooks, food podcasts, food magazines and restaurants. I also consider myself not only a chef, but a foodie.
Go out! Spending time outside helps avoid burnout.
Podcasts Ilsten to regularly include: Hidden Brain, How I Built This, Splendid Table and Milk Street Radio.
For self-care, I love doing yoga and going to the farmers market. I also do the flower arrangements of the restaurant!
To maintain my work/life balance, I live 4 minutes away from my restaurant.
Tech solutions I heavily rely on for my business include Square, Open table, and Triple seat.
After a partnership dispute with my previous restaurant, I was able to stick to my industry and my craft and worked harder than ever before. I never said "no: to a job opportunity or a gig.
At Dalida, we provide an environment where everyone can express themselves. We adapt to their schedules and work towards career growth.
A highlight of my career (so far) has been meeting my other half, my husband Sayat. We are not only perfect business partners, but we are both driven to make this industry better together.
I have true respect for chefs dedicated to providing depth of knowledge for recipes. "Modernist Cuisine" is one of my favorite publications.
I cannot live without California produce to do my job!!
This career is about people. Happy chefs, good food and good vibes.
I am inspired by my trips and my family, but mainly my husband and my team.
My main goal is to create a space where everyone feels welcome.
I am inspired to keep going by reflecting on all of the work that I have done in the past as well as my willingness to create a home away from home.
Managers and leaders in my restaurant work harder than anyone else. We treat people with respect and make them part of the process. This is not a “Yes Chef” kitchen.
The most valuable skill is to have a good attitude, everything else we can teach.
When hiring, I am always looking for someone committed to the industry, the professional who is willing to learn and is a good communicator.
I worked in San Sebastian, Spain for about a year as an unpaid Stagiaire, where I learned the value of my work and the value of the craft as a Chef.
Learn how to do everything in your industry.
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