Ari Bokovza

Executive Chef & Partner

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.