Our Staff - Formaggio Kitchen Cambridge

Our Staff

There are three backbones of our business: our customers, our suppliers and our staff. We are proud of the fact that we have many employees who have been with us for over 10 years. We are also proud to offer a wonderful environment for young, hardworking and passionate people to work with us and learn the trade. Many of these folks have since gone of to start their own stores which we are pleased to say have been wildly successful in their own rights. Whether it be washing our dishes, working the registers, baking cookies and cakes, preparing our meals, caring for our cheeses or sourcing the best produce possible, our staff is dedicated to maintaining the highest standards of quality in the work we do. We hope you have the chance to stop in and visit us at any of our stores – you’ll see what we’re all about.

The history of the store is intertwined with that of owners Ihsan and Valerie Gurdal. Ihsan and Valerie own and run Formaggio Kitchen in Cambridge, Massachusetts, South End Formaggio in Boston’s historic South End and their newest venture Formaggio Essex Market in the Essex Street Market in New York’s Lower East Side. All of their stores offer a wide selection of handcrafted cheeses, artisan meats and specialty foods.

Ihsan Gurdal, owner of Formaggio Kitchen.Ihsan Gurdal was born and raised in Istanbul, Turkey surrounded by a culture famous for its bazaars full of varied flavors and fragrances. Ihsan added his own twist to this mix by becoming a star volleyball player and in 1976 he participated in the Olympics as a member of the Turkish Olympic volleyball team. In 1977, Ihsan left Istanbul to pursue a college education at UC Berkeley. As a student at Berkeley Ihsan played volleyball and tapped into his natural appreciation of specialty food by working at a local wine shop. In 1982, Ihsan took advantage of an offer to become head volleyball coach at Harvard University and left Berkeley for Cambridge, Massachusetts. While in Cambridge, Ihsan kept his interest in food alive by working at a small specialty food store called Formaggio Kitchen. Soon after starting his work at the shop, Ihsan became manager and cheese buyer.

Following his retirement from Harvard volleyball, Ihsan was able to put all of his energy into Formaggio Kitchen. In 1992, Ihsan took over ownership of the shop and since that time has presided over the shop’s development into one of the leading retailers of gourmet foods in the country. He has worked extensively with celebrated cheese makers and affineurs throughout the United States and Europe, including Neal’s Yard Dairy of London, Pascal Jacquin of France’s Loire Valley, and Paris’ Fromagerie Barthelmy. His travels around the world have brought to Formaggio Kitchen an unparalleled selection of rare and unique cheeses and fine foods from around the world. Many have been introduced to the US for the first time and are only available from Formaggio Kitchen.

In 2006 Ihsan was inducted into the Guilde du Fromage by Roland Barthelemy and on November 10, 2008 Ihsan received the title of Chevalier of the Ordre du Mérite Agricole from the French government. This title was given to Ihsan for his tireless work in supporting French agricultural artisans by introducing his stateside customers to their hand-crafted products. Other American recipients of this prestigious title include Julia Child, Jacques Pépin, Paul Prudhomme, Alice Waters and Kermit Lynch.

 

Valerie Gurdal, owner of Formaggio Kitchen.Valerie Gurdal moved to the Boston area from Miami, FL in 1980 to pursue a college education. Before moving to Boston she spent 6 months living in Madrid with her aunt and uncle. While in Madrid she developed a love for the daily market experience of visiting her local cheesemonger, bakery, meat purveyor and various fruit and vegetable stands. After arriving in Boston she sought out similar shops with an eye for the unique and inspiring and she soon discovered Formaggio Kitchen. While working in the kitchen at the well-respected Cambridge restaurant Chez Nous, she got to know Ihsan from her frequent trips to the shop and in 1984, she decided to work at Formaggio Kitchen full-time. Since then, Ihsan and Valerie have worked together to create in their stores the “market-experience” that inspired their love of food and the desire to share that with their community.

 

Tim and wall of Parmigiano Reggiano.Tim Bucciarelli’s love of food started with family meals influenced by a bit of Italian heritage and his mother’s French teaching background. His world of food expanded dramatically with his first job at Formaggio Kitchen in 1984. After school and weekends he worked for a guy named Ihsan who was the new manager of the shop and the driving force behind the strong work ethic and passionate dedication to artisan food.

After college and throughout a career in several tech-related jobs, Tim found himself perpetually pulled back to the world of specialty food retail. When he finally returned to Boston in 2003, he reached out to Ihsan and was welcomed back to the Formaggio family once again. Tim started out at the South End shop and worked under Michael Lee of Twig Farm who was then cheese buyer at Formaggio Kitchen South End. When Michael left to start making cheese, Tim took over the role of cheese buyer and learned the ropes of international and domestic cheese buying. Today, Tim is based in the Cambridge store full-time and his role encompasses virtually every aspect of the shop including import logistics, mail order, marketing and business operations and IT as well as buying various imported dry goods from Europe. You’ll often find him working the cheese counter, bakery or register as well.

 

Julia HallmanJulia Hallman’s interest in food began naturally as a young girl growing up on a small farm in Eastern Oregon. It was on the farm that she learned about food in its most basic forms. She picked blackberries and made jam with her mom and sister, fished for trout in their backyard, cared for the family’s 30 bantam hens, and tended her own small vegetable garden next to her mother’s much larger one. In the evenings, Julia’s parents would cook everything from braised elk to grilled whole salmon to freshly baked bread.

At first, Julia really didn’t understand how much her upbringing had taught her about food. When she moved to Boston to attend Tufts University, she painfully missed the meals to which she had grown so accustomed. Being rather stubborn, Julia would not settle and sought out food she knew and loved by going to farmer’s markets, joining community gardens, and discovering Formaggio Kitchen. Formaggio Kitchen took all of the principles of food she grew up with and presented them on an international level. Julia fell in love with the store and began working there shortly after graduating from Tufts. Julia serves as our store’s General Manager and as lead buyer with a focus on chocolate, jams, honey and tea. As a buyer, Julia still relies on the principles she learned on her family farm – when you know where your food comes from and who made it, it always seems to taste that much better!

 

Stephen Meuse, senior wine buyer.Stephen Meuse is senior wine buyer at Formaggio Kitchen in Cambridge, Massachusetts where he can often be spotted stocking shelves and dusting bottles – though most days he leaves his spots at home.

Earlier in his career, Stephen was adjunct professor in the history of food and wine at Boston University’s graduate program in gastronomy and was longtime wine columnist for The Boston Globe. From 2011 – 2106 he could be heard talking wine on NPR’s America’s Test Kitchen Radio. In 2016 he followed ATK radio host Christopher Kimball to his new venture, Milk Street Kitchen. You can read Stephen’s wine column in Milk Street’s new print publication and hear him on Milk Street Radio.

 

Caroline Tempesta
Caroline’s earliest food memories are of standing on a chair in her family’s kitchen helping her mother cut butter into pie dough. When she was eight, her family rented a Tuscan Villa for the summer, where she remembers the vibrant red of the strawberry gelato, eating vine ripened tomatoes like apples and tasting peppery olive oil on freshly baked bread. Subsequent returns to Europe, especially her semester spent in Dijon, heightened her appreciation for different cultures and the importance of quality ingredients. A native of Cape Cod, she worked for a gourmet caterer throughout high school where she learned her way around a professional kitchen. After graduating from Colby College with a B.A. in English, she moved to Vail, Colorado to pursue her love for skiing and the outdoors. In Vail, she mastered the art of après-ski, worked in restaurants and summer farmers’ markets and continued to develop her culinary knowledge. After three and a half years enjoying mountain life, she returned to New England, where she pursued her culinary passion by earning her Certificat from Le Cordon Bleu in Cambridge, MA. Soon after graduating, she began her career at Formaggio Kitchen in 2012 working as Catering Manager. The department has grown tremendously since she began and she now also manages the kitchen and is responsible for the continued success of both the catering department and kitchen product development.

Serdar Sinaci
Serdar was born and raised in a small town in the province of Urfa in southeastern Turkey. Serdar’s earliest memories of food are when he would visit his grandmother’s farm. His grandmother had a couple of cows and would make use of the milk by making yogurt or using an old wooden churn to make butter. Waking up to the sound of his grandmother rocking the churn back and forth, he would eat the butter with honey on top of warm bread baked on the saj (a traditional domed cooktop). Serdar’s father moved back and forth from Turkey to Boston area as a cook running and operating pizza shops and cafes in the Boston area. In 1999, Serdar and his family moved to Watertown where he still lives. Amidst Watertown’s large Armenian population, Serdar was able to enjoy some of the foods he grew up eating such as lahmacun and baklava. Serdar ultimately he found himself at Formaggio Kitchen via chef Ana Sortun and Ayse Gurdal, Ihsan’s daughter. Serdar has worked in every department of the shop and is now a managing cheesemonger as well as buyer for spices, pastas and specialty seafood as well as many other products on our shelves.