Nur Ilya Irsyalina Binte Abdul Rahman is a 2024 graduate of the Culinary Institute of America (Batch 13). She gained valuable hands-on experience during her externship in San Francisco, starting at Gozu, a restaurant concept focused on wagyu. In August 2024, the restaurant rebranded as The Wild, shifting its focus to California’s seasonal produce and a farm-to-table approach.

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This transition allowed Nur Ilya to deepen her understanding of ingredient-driven cuisine and experiment with diverse flavors and techniques. She also honed her adaptability, learning to thrive in a fast-paced, dynamic kitchen environment while maintaining precision and creativity in her dishes. Her experience at The Wild has been a formative step in her culinary journey, shaping her philosophy and approach to modern, seasonal cooking.