Kaya’s success as a sommelier grew from small roots. Raised on a farm in northern Turkey, her family tended wheat, animals, and as she recalls, “just one grape vine.” Though she grew up longing to practice law, her mother encouraged her to pursue hospitality, and she immersed herself in the study of wine. Now on her way to becoming a master sommelier at Four Seasons, Kaya enjoys sharing her extensive knowledge of Turkish wines with guests. “I like to tell them how the industry is improving here at home, with more than 100 varieties of grapes for producers to work with.”