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Keyturah Yisreal

Chef de Cuisine, Cary

Keyturah Yisrael, a native of Georgia, relocated to Cary in 2022 to join the Colletta Cary team as Chef de Cuisine. Formerly of Atlanta’s Colletta team since 2021, Keyturah serves as the embodiment of Indigo Road’s mission to cultivate and mentor talent for future leadership positions. Yisrael brings years of experience in both front and back of the house, especially from working alongside Colletta Atlanta’s previous Chef Travis Kirkley (now leading the kitchen at Oak Steakhouse in Charlotte) and Indigo Road’s Culinary Director of Italian Concepts, Mark Bolchoz. Yisrael is especially passionate about Italian dishes and flavors, and the opportunity for creativity beyond tradition. Some of her greatest hits at Colletta include the Smoked Mozzarella wood-fired Pizza with Calabrian chili, ricotta, red onion, mushroom and banana peppers, as well as the house made Ricotta and Roasted Red Pepper filled Ravioli with spinach & jumbo lump blue crab in a tomato brodo. Since joining the team, Cary Magazine awarded Colletta “Best New Restaurant.”