At just two years old, Devin Bozkaya moved to Turkey with his grandmother where he learned an early appreciation of cultures and cuisines. Unlike other children his age, Devin’s favorite foods were fried sardines and lamb intestines rather than the likely childhood favorites of spaghetti or chicken fingers. At age eleven, Devin moved back to the United States and turned his passion for food into a learned hobby, cooking for family and friends in his neighborhood. Devin’s first professional cooking job was as a brunch cook at the local Red Robin in Alaska. It was there that he realized that cooking would become his profession.
Devin received a business degree at The University of Washington, Seattle before venturing to study culinary arts at the Culinary Institute of America at Hyde Park.
While at the CIA, Devin externed at the Inn at Little Washington’s five star/five diamond restaurant. He was then invited back as a cook post grad and was quickly promoted to Sous Chef in 2008. Devin continued to work as sous chef until 2011 when he joined The Blue Rock Inn in Washington, VA as Head Chef in 2011. Most recently, Devin was the Chef de Cuisine at the Ritz Carlton’s Westend Bistro in Washington, DC.
Devin joined the Altamarea Group in 2014 as Chef de Cuisine of the Bedford Post Inn. He is excited to be working in the Westchester area with his former CIA classmate, Bedford Post Inn Executive Chef PJ Calapa, and looks forward to creating seasonal menus with an emphasis on fresh ingredients, creating memorable culinary experiences for locals and travelers alike.