Mavi Boncuk |DEVIN BOZKAYA | CHEF DE CUISINE
Devin Bozkaya’s love for food developed at a young age, while growing up in Turkey with his grandmother, where every evening he would watch her prepare intricate meals from scratch. After moving to the United States at the age of eleven to live with his father in Nashville, Tennessee; Bozkaya’s love for cooking was further instilled at a home where the kitchen was the communal ground and every evening was a family dinner.
Bozkaya’s culinary career began at the age of 16 after a move to Anchorage, Alaska and continued on to Seattle, Washington, where he worked in the kitchens of Blue Water Bistro and Vivanda Ristorante while attending business school. After graduating from the University of Washington, Seattle, Bozkaya continued to pursue his passion of the culinary arts at the Culinary Institute of America in New York, where he earned an associates degree in culinary arts.
In 2006, Bozkaya accepted the opportunity of a lifetime to work under Chef Patrick O’Connell as a Sous Chef at the renowned Inn at Little Washington. Bozkaya’s five years at the Inn at Little Washington was a pivotal point in his career as it gave him the opportunity to explore the art of cooking and hone his skills as a Chef. It was that experience that led him to the next chapter of his career as the Executive Chef of the nearby, award-winning Blue Rock Inn and Restaurant.
After traveling across the country gaining over a decade of experience in the kitchen, Bozkaya is happy to call Westend Bistro his home. In his position as Chef de Cuisine, Bozkaya is thrilled to work alongside such an accomplished culinary staff and General Manager Ryme Lansari, and looks forward to providing Westend Bistro’s guests with an unforgettable meal and dining experience.