Born in Ankara in 1985, Chef Nilay Lale began her 20-year culinary journey while pursuing a degree in Agricultural Engineering in Fethiye. During her student years, she worked part-time as a barmaid and had her first experience in the kitchen when she volunteered to help. This initial encounter drew her into the world of gastronomy. After graduation, she returned to Ankara to start her culinary career. She honed her craft at international hotel chains, including Swissotel, JW Marriott, and Mandarin Oriental, where she specialized in Indian, European, and Asian cuisines. Her inspiration, however, comes from the rich traditions of Anatolian cuisine, which she explored more deeply through her travels. In 2018, she became the Executive Chef of the "Chefs & Jars" project, which brought together a fusion of global flavors in a jar, in collaboration with chefs from around the world. Since 2021, Chef Nilay has been the Corporate Executive Chef for Khai Hotels in Istanbul, Karaköy, and Yahşi Yalı in Bodrum, overseeing the kitchens at Tuzz Restaurant, Opaque, and Opaque by The Sea, where she brings to life the flavors and textures she has refined over the years. Her commitment to a sustainable kitchen shines through in every dish she creates, rooted in her philosophy of honoring ancient recipes, supporting local producers, and using seasonal ingredients.