Our Team
Ari Bokovza
Executive Chef / Partner
Growing up in Israel, Chef Ari Bokovza was introduced to new foods and exotic spices by his Tunisian grandmother, a founding relationship that paved the way to a bountiful culinary career.
Ari went on to train in some of Europe's best restaurants, including Michelin-starred El Racó d’en Freixa in Barcelona, Spain. His move to New York saw him take up positions in some of the city's most renowned kitchens, including Union Square Cafe, Picholine, The Standard Grill, and The Modern, where, during his three-year tenure as chef de cuisine, the restaurant was awarded three stars from The New York Times.
From his role as Culinary Director at Casa Nela Group, Ari joined the Chef Driven Hospitality family, and opened critically acclaimed Dagon in 2021. Ari's distinctive cuisine brings together his family's culinary heritage, with inspiration from the Middle East and North Africa, and promises an always vibrant and uplifting dining experience.
Alon Moskovitch
General Manager
Alon comes with over 20 years of New York restaurant experience. Israeli born, he always had a passion for the hospitality industry and after serving as a parachute instructor for Israeli IDF forces, he enrolled in Tadmor University, majoring in Hotel and Restaurant Management. After that he completed his degree in Hotel & Restaurant Institutional Management at Johnson & Wales University in Rhode Island.
Immediately upon leaving school, Alon itch was recruited by the Le Parker Meridien Hotel in New York as the Assistant Food & Beverage Manager. From there, he opened the acclaimed Payard Patisserie & Bistro as General Manager, later to become Operational Manager. Following his 6 years at Payard, he worked as a consultant for Agata & Valentina.
Following Agata & Valentina Alon took a position as Director of Operations for the Tour de France Restaurant Group, overseeing multiple properties in NYC. Alon oversaw two high-volume 24-hour restaurants, L’Express and French Roast Downtown, where he created and implemented all operational systems, financial systems, the highest level of service, and wine list.
In 2012, Alon opened a small Mediterranean restaurant on the Lower East Side named Mezetto. Two years later, he started consulting at the famous Artisanal Bistro as Director of Operations. In 2016 he opened Seabird, a seafood comfort-food restaurant, before returning to the newly formed Chef Driven Hospitality to open Dagon in 2021. Alon is
Aviram Turgeman
Beverage Director
Aviram Turgeman is the Beverage Director for all Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and Monterey.
Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.
Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.
Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.