Inspired by his Tunisian and Israeli family heritage, Ari Bokovza’s culinary style celebrates the rich flavors of the Mediterranean while maintaining a respect for individual ingredients.  Bokovza trained throughout Europe, learning the techniques and philosophies of some of the finest chefs, culminating at the Michelin-starred El Racó d’en Freixa in Barcelona, Spain. Bokovza then enhanced his culinary repertoire by spending summers in Israel, where he further enhanced distinct flavor profiles from the influences of the Middle East and North Africa, for which he has become recognized for.

Here in the U.S. Bokovza has worked at some of the most notorious restaurants in New York including Union Square Cafe, Picholine, The Standard Grill, and The Modern. He later went on to serve as Executive Chef at The Harrison, Claudette, and BoBo, as well as the Culinary Director of Carlos Suarez’s Casa Nela Group, before joining the team at Dagon.

Chef Juan C. Pardo has worked in the pastry department at some of New York’s finest restaurants including Picholine, Boqueria, Gotham Bar & Grill, and Zengo. He now serves as the executive pastry chef for two restaurants operated by the Chef Driven Group; Barbounia, and Dagon.   Thanks to his creativity and a passion to always incorporate fresh and unique ingredients in each of his dishes, Juan continues to innovate with every dessert he create

Alon Moskovitch comes with over 20 years of New York restaurant experience. Israeli born, Moskovitch 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, Moskovitch was recruited by the Le Parker Meridien Hotel in New York as the Assistant Food & Beverage Manager. Moskovitch decided to move to the private sector of the hospitality industry when he was given the opportunity to open 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.

Aviram Turgeman is the Beverage Director of the Chef Driven Group that consists of the Tour de France restaurant group, Dagon, Barbounia, Nizza, as well the 5 Napkin Burger group. He supervises the beverage programs, wine, fresh ingredient cocktails and excellent coffee and tea. The beverage program at Dagon is inspired by childhood memories growing up in Israel. The wine list highlights the wines of the Mediterranean alongside other classic regions of the old and the new world. The cocktails mirror classic flavor combinations of the region, such as cactus pear, dates, fresh citrus, pomegranate, as well as local herbs and spices.