DINING

As the main venue for guests and public dining at the Inn, The Restaurant is a comfortable, intimate setting for memorable meals for breakfast and dinner. No matter the season you can expect the finest and freshest local ingredients to grace our menu — farm-to-table food at its peak of flavorful goodness.

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 hotel restaurant 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.