Flavors of Anatolia


Chef de Cuisine, Oleana Restaurant

Thursday, November 19, 2015
6:00 p.m.
Boston University Food and Wine Program

Thank you for your interest.

An evening of exquisite food, accompanied by distinctive wines of Kavaklıdere winery from Anatolia

Flavors of Anatolia

Chef de Cuisine, Oleana Restaurant

Cara’s culinary journey began when she was in high school. At the age of 17, after relocating from California (where she was born and raised), Cara began working in the kitchen of a pizza shop in New Hampshire. As a young adult, she solidified her passion for cooking, and moved west again to complete her culinary degree in Monterey, California. After graduating as valedictorian of her class, Cara had a number of culinary posts along the West Coast, including Cetrella in Half Moon Bay, The Plumpjack Café in San Francisco, and at the Dream Inn Hotel in Santa Cruz, California.

When her husband had the opportunity to attend graduate school in Boston, the newlyweds moved to New England, and Cara began looking for a new kitchen to call home. After just a few hours in the kitchen at Oleana, she knew she had found it. Cara joined the Oleana team as the Sous Chef in the spring of 2010, and became Chef de Cuisine in the summer of 2013.

Chef Chigazola-Tobin is driven by her passion to create, and to unite and inspire people. She is proud of the cuisine at Oleana, particularly for the delight and surprise it often brings diners unfamiliar with the food of the Eastern Mediterranean. Her California roots continue to influence how she approaches food. By focusing on freshness and variety year-round, she seeks to feature the ingredients of the Northeast while exploring the traditional flavors of the Middle East and Mediterranean.

Special thanks to Kavaklidere Winery and Boston University Food and Wine Program