Hi, I’m Chef Okay Inak, chef-owner of Sora Craft Kitchen. I cook and serve every plate in an open kitchen so you can see the process and feel the rhythm of service. Before opening Sora, I trained in some of the most exacting kitchens in the country: Eleven Madison Park and Per Se in New York. The discipline, precision, and respect for ingredients I learned there guide everything I do here.

Everything starts from scratch. Fermentation sits at the heart of my kitchen, from lacto-fermented vegetables to house-made yogurt and fresh cheeses. I work with whole ingredients, keep waste to a minimum, let seasonality lead, and tend a small garden out back.

My cooking is rooted in Anatolian Turkish traditions and expressed with modern technique. I am careful not to trade depth and dignity for novelty. Cross-cultural moments on the menu reinterpret my heritage with care, not dilution. Sora’s menu is small by design because I believe some restaurants leave a mark through emotional ties, not long menus.

I cook this way to honor my mother’s memory, to keep her lessons alive in every service, and to share that care with everyone who sits at my counter.