meet the team

Chef Okan joined Salt in May 2021 and has since delighted guests with inventive menus and immersive dining experiences. In 2025, he unveiled a completely reimagined menu for Salt's dining room and introduced a dedicated original menu for The Salt Lounge, supporting the restaurant's dramatic transformation.

Recognized for his mastery of French cuisine and his passion for bold, new flavors, Chef Okan was awarded the prestigious Académie Culinaire de France title in March 2025. He is also the driving force behind the annual Amelia Island Cookout Weekend, curating a lineup of acclaimed national and local chefs, pitmasters, sommeliers, and wineries.

Chef Okan's culinary journey began at a job fair in Turkey, where he was recruited by The Ritz-Carlton, Washington, D.C. to join Westend Bistro under Michelin-starred Chef Eric Ripert. This marked the beginning of a 14-year mentorship and enduring friendship. He later followed Ripert to Blue at The Ritz-Carlton, Grand Cayman, and eventually to the three-star Michelin restaurant Le Bernardin in New York City.

Beyond the kitchen, Chef Okan is deeply committed to humanitarian causes. He has prepared meals for World Central Kitchen, raised funds for earthquake relief in his native Turkey, supported local food kitchens, and helped convert an RV into a mobile hygiene station for the homeless.

When not crafting culinary experiences, Chef Okan enjoys spending time with his family and friends and traveling internationally for collaborative dinners, including appearances at the renowned Cayman Cookout.

A Jacksonville native, Chef Cory Seykoskis's fondest memories of being in the kitchen are making ravioli for Christmas with his mother. His culinary interest grew, and Cory began his culinary career working for One Ocean Hotel in Atlantic Beach, Florida. Cory then earned the title of Sous Chef, furthering his career at the Melrose Hotel in Washington, DC. Continuing to refine his culinary skills, he then transferred to Chicago and became the Executive Chef of the Silversmith Hotel and Suites where he oversaw all the culinary operations within the hotel.

He then moved out to the West Coast taking the Executive Sous Chef position at Bardessono Hotel and Spa in Yountville, CA. Following his time in Napa Valley, he moved to Las Vegas to work for Lupo by Wolfgang Puck at the Mandalay Bay Hotel. Most recently, he continued his career in Fort Wayne, Indiana as the Chef for Morrison Living. Cory returned to Jacksonville to work as the Senior Sous Chef under Chef Okan Kizilbayir in Salt at the Ritz-Carlton, Amelia Island. When not in the Salt kitchen, Cory enjoys spending time with his wife and dog, hunting and cooking.