On March 8, the world celebrates International Women’s Day — a global recognition and celebration of the social, economic, cultural, and political achievements of women. While all women deserve to be highlighted and celebrated in our community, Colletta — a modern Italian American restaurant located in the Cary’s Fenton development — recently announced they have introduced two talented women to their culinary team.  

Keyturah Yisrael, Coletta’s new executive chef, had been on the Colletta team in Atlanta since 2021 before relocating to Cary earlier this year. Yisrael brings years of experience working alongside Colletta Atlanta’s previous Chef Travis Kirkley (now leading the kitchen at Oak Steakhouse in Charlotte) and Indigo Road’s Executive Chef of Italian Concepts, Mark Bolchoz. 

“I’ve grown so much as a chef since I began at Colletta, and am thrilled to be tapped as chef of this thriving Italian restaurant in the Triangle,” said Yisrael.  

Since joining the team, Yisrael has added her own flair to the menu: ravioli with spinach, ricotta and crispy artichokes; potato-crusted grouper; and new pastas and pizzas to enjoy indoors and outside on the patio.  

According to the recent press release, Indigo Road Hospitality group also welcomed Helena Larson as the Pastry Chef for all Triangle-based Indigo Road restaurants — including Colletta, O-Ku, and Oak Steakhouse.  

“I’m really excited to be part of a chef-driven restaurant group that encourages us as chefs to be creative and explore flavors and seasons, and tailor the experience for our guests,” said Larson.  

Larson’s prior experience in pastry and bread includes notable Charlotte restaurants such as BLT Steak, The Mayobird, The Summit Room, and Sunflower Baking Company, and an instructor at Michael’s Arts & Crafts in Matthews, NC.  

“We are fortunate to have a dedicated pastry chef on our team, and especially one who has such passion and experience for pastries using local, seasonal ingredients and appreciates the classics,” explained Anne White, Indigo Road’s Executive Pastry Chef. “Helena’s new lemon ricotta cake, chocolate budino cake, affogato, and spiced morello cherry sorbet are exciting additions to our menu, and her sweet panzanella is a real show stopper for spring, with seasonal fruit, amaretto zabaglione, and almond cake.”   

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