Ana Sortun: The Chef Who Brought Middle Eastern Flavors to the American Table
Ana Sortun didn’t just introduce Americans to Middle Eastern cuisine—she transformed how we think about it. Through her acclaimed restaurants and cookbooks, she brought the vibrant spices and traditions of the Eastern Mediterranean into the spotlight, making them accessible and beloved by a wide audience.
Chef Ana Sortun
Share this article
Ana Sortun At a Glance:
🇺🇸 Seattle-born, trained at La Varenne Ecole de Cuisine de Paris
🍽️ Owner of Oleana, Sofra Bakery & Café, and co-owner of Sarma
📚 Author of Spice: Flavors of the Eastern Mediterranean and Soframiz
🌿 Known for: Integrating Middle Eastern flavors with New England ingredients
🏆 James Beard Award winner for Best Chef: Northeast (2005)
From Seattle to Cambridge: A Culinary Journey
Ana Sortun’s culinary path began in Seattle and led her to Paris, where she honed her skills at La Varenne Ecole de Cuisine. Her travels, particularly to Turkey, deeply influenced her cooking style, inspiring her to blend Middle Eastern spices with local ingredients. In 2001, she opened Oleana in Cambridge, Massachusetts, offering a menu that married Eastern Mediterranean flavors with New England produce. The restaurant quickly gained acclaim, earning her a James Beard Award in 2005.
Chef Ana Sortun at Oleana Restaurant
Signature Dishes
Gaziantep Chicken with Tahini Sauce
A flavorful dish featuring chicken marinated in a baharat spice mix, topped with a creamy tahini sauce, toasted nuts, and dried fruit.
Spinach Falafel with Beet Yogurt
A creative twist on traditional falafel, incorporating spinach and served with a vibrant beet-infused yogurt sauce.
Spinach Falafel with Beet Yogurt
Her Impact on American Food Culture
Ana Sortun has played a pivotal role in bringing Middle Eastern cuisine to the forefront of American dining. By combining traditional flavors with local ingredients, she created a unique culinary style that resonates with a diverse audience. Her emphasis on spices and fresh produce has influenced chefs and home cooks alike, encouraging a broader appreciation for Eastern Mediterranean flavors.
Chef Ana Sortun
Controversies & Bold Stances
Sortun is known for her commitment to authenticity and quality. She has been vocal about the importance of using spices to enhance natural flavors, rather than relying on excessive fats or sugars. Her approach emphasizes the integrity of ingredients and the cultural significance of the dishes she prepares.
Spice Ana Sortun
What she’s Doing Now
Ana continues to lead her culinary ventures in Cambridge, including Oleana, Sofra Bakery & Café, and Sarma. She collaborates closely with her husband, Chris Kurth, who runs Siena Farms, supplying fresh produce to her restaurants. Together, they champion sustainable farming and seasonal cooking, further enriching the local food scene.
Sofra Bakery & Café
Get Inspired: Cook Like Ana Sortun
Want to bring Ana’s flavors into your kitchen?
Try these recipes inspired by her work:
Gaziantep Chicken with Tahini Sauce
A harmonious blend of spices and textures, perfect for a flavorful dinner.
Spinach Falafel with Beet Yogurt
A vibrant, plant-based dish that showcases the versatility of Middle Eastern cuisine.
FAQ
What is Ana Sortun best known for?
Her innovative approach to Middle Eastern cuisine and her acclaimed restaurants in Cambridge.
Where is she from?
Born in Seattle, Washington; based in Cambridge, Massachusetts.
Did she go to culinary school?
Yes, she trained at La Varenne Ecole de Cuisine in Paris.
What are her most famous dishes?
Gaziantep Chicken with Tahini Sauce and Spinach Falafel with Beet Yogurt.
Is she a professional chef?
Yes, with extensive experience and recognition in the culinary industry.
Does she write cookbooks?
Yes, including Spice: Flavors of the Eastern Mediterranean and Soframiz.
Is she focused on healthy eating?
Yes, emphasizing the use of spices and fresh, local ingredients.
Is she on social media?
Yes, she shares insights and updates through her restaurants’ social media platforms.
What makes her cooking different?
A unique fusion of Middle Eastern flavors with New England ingredients, highlighting the use of spices.
Can I cook like her at home?
Absolutely—her cookbooks provide accessible recipes for home cooks.
Share this article
Welcome to Kitchen in the Med!
I’m Alberto, born and raised in Barcelona, Spain, a principal city in the Mediterranean.
Here, I share authentic, easy-to-follow recipes inspired by the rich flavors of my home. You’ll find wholesome, time-honored dishes, expert cooking tips, and ingredient guides to help you bring the Mediterranean diet and other dishes to your kitchen—regardless of where you live.
You can also follow my quest to find a small plot of land to live and grow a garden in the Med.
