Ana Sortun, Executive Chef
Hailed as one of the country’s “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence.
Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews.
Ana and her business partner, executive pastry chef Maura Kilpatrick opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern.
Siena Farms, owned by Ana’s husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean.
Paige Lombardi, Chef de Cuisine
Paige graduated from Princeton University in 2008 and quickly realized that art history wasn’t her true passion. Cooking was. She enrolled in a culinary program in Manhattan and worked at Del Posto under Chef Mark Ladner (where the team received four stars from the NYT) and at Gramercy Tavern under Chef Michael Anthony.
She moved back to Boston, dined at Oleana and knew she had found her new culinary home. She was hired as a line cook, immersed herself in the unfamiliar larder of Eastern Mediterranean and Middle Eastern ingredients and fell in love. She was promoted to sous chef and now leads the team as chef de cuisine.
Maura Kilpatrick, Executive Pastry Chef
Maura has received enthusiastic reviews of her Middle-Eastern inspired pastries and distinguished herself as an executive pastry chef and bakery owner. She was voted Best Pastry Chef by Boston magazine in 2002, 2007, 2008, 2009 and 20011. Sofra, the bakery she opened with Ana Sortun, has garnered numerous awards from Boston Magazine and huge acclaim from the public. Maura was a nominee for the 2015, 2016 and 2017 James Beard Award for Best Pastry Chef.
She holds a graduate certificate in baking from the California Culinary Academy and has worked for some of Boston’s top chefs including Lydia Shire, Moncef Medeb, Rene Michelena and Ana Sortun. Her award winning style is a result of extensive research and experimentation integrating typical Eastern Mediterranean ingredients such as orange blossoms, tahini and rose petals to create contemporary visions of traditional desserts from Turkey, Egypt and beyond.
Sophie Gees, Pastry Chef
Sophie began her pastry career with a summer job at Rosie’s Bakery in Wellesley. A graduate of Smith College, Sophie was hired as a pastry prep cook by Pure Food and Wine in NYC. Within a year she was promoted to Pastry Sous Chef. From New York, she moved to Maui, then back to Boston to receive a Masters in Gastronomy from BU. After nearly three-years at Clear Flour Bread in Brookline, Sophie joined the team at Oleana.
An avid traveler, Sophie journeyed to Istanbul in 2011 where she discovered tiny shops serving up pastries that spoke to her soul. Now, at Oleana, she is delighted to experiment with those flavors she fell in love with years ago.
Sarah Marshall, Wine Director
After graduating with a degree in Communications from Northeastern, Sarah landed a position as Office and Events Manager at L'Espalier. With a newly found passion for food and wine, she travelled to Spain and France to tour vineyards and explore the cuisine. She continued to develop her expertise working at The Butcher Shop and teaching classes at Stir. To study the more classical approach to wine and management, she moved to the Boston Harbor Hotel as Assistant Wine Director and Manager at Meritage Restaurant. She graduated from BU’s Elizabeth Bishop Wine program Boston University a certified Sommelier through the Court of Masters of Sommelier.
Sarah joined the Oleana Team as Wine Director in January 2015. She loves introducing guests to wines from lesser-known regions and is committed to focusing on small family owned estates, organic, biodynamic, and natural products that speak to their unique origins.
Sara Fetbroth, General Manager
Sara’s passion for food began as a child in her mother's kitchen. She thought she wanted to be a chef or baker, but decided she loved interacting with people too much to stay back in the kitchen. She enrolled in Cornell University’s Hotel School and, after working at Ohlin’s Bakery, Stone Hearth Pizza, and Henrietta’s Table, Sara joined the Oleana as a server and bartender in 2010. She quickly found a home within the company assisting with Sofra holiday packaging and working at the Siena Farm Market. Soon after, she was promoted to Restaurant Manager then General Manager and now oversees all restaurant operations at Oleana.