What Rhode Island lacks in size, it makes up for in appeal. Just ask Executive Chef Devin Bozkaya. He joined Weekapaug Inn this past November from Campagna and The Barn at Bedford Post Inn in New York, where he served as Chef de Cuisine since March 2014.
Chef Devin received his first introduction to the OHM Collection in March 2016 as a guest chef at Ocean House's Farm + Vine Dinner Series and was immediately drawn to the idyllic coastal communities of Weekapaug and Watch Hill. Having spent much of his life traversing the globe, there was something about Rhode Island and the properties that, simply stated, "felt right."
"I fell in love with the area, the food philosophy, the management style – everything," he says. "This isn't just another move for me. I'm really happy here,” adding that the Inn’s close proximity to the ocean was also an enticing draw.
“Seafood,” he says unequivocally, “is my favorite food to prepare.”
Born in Berlin, Germany, Chef Devin spent the majority of his youth in Turkey, where he was immersed in traditional Ottoman-style cuisine thanks to his grandmother's intricate, home-cooked meals. When he moved to Nashville at the tender age of 11, his palate – mature beyond his years – craved more than the traditional childhood staples of chicken tenders and macaroni and cheese. As a result, he began preparing meals at home with his father – his first foray into the culinary profession.
“I credit my love of food to my grandmother,” he says, “but I credit my love of cooking to not wanting to eat fast food.”
Chef Devin received his Bachelor of Science in International Business and Marketing from the University of Washington before enrolling at the Culinary Institute of America in New York.
Prior to his tenure at Bedford Post Inn, he served as Chef de Cuisine at the Westend Bistro in Washington, D.C., Head Chef at the Blue Rock Inn in Virginia, and Sous Chef at the Inn at Little Washington, a Michelin two-star restaurant, under the guidance of renowned Relais & Châteaux Grand Chef Patrick O’Connell.
With a career spanning two decades and a slew of accolades under his proverbial jacket, Chef Devin looks forward to upholding OHM Collection’s high standards while simultaneously elevating The Restaurant’s farm-to-table cuisine, a responsibility he takes to heart.
“For me, cooking isn’t just about the art or the rush,” he says. “I’m feeding you, so I feel a great responsibility to ensure the food you’re putting in your body is wholesome. I care about how ingredients are produced and the land itself.”
In this spirit, it’s no surprise Devin relishes spending time outside. When he’s not in the kitchen, he plans to take full advantage of everything the New England landscape has to offer, from snowboarding to mountain biking.