Bokovza's culinary creations skillfully blend an array of Middle Eastern spices and flavors into rich and alluring dishes. His creations pay homage to the diverse and vibrant tastes of the Mediterranean, with a particular emphasis on the Levantine region, celebrating each ingredient's purity and individuality.

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Ari's use of spices is inspired by his family's heritage in Israel, blending influences from North Africa to Eastern Europe. His culinary creations reflect cultural diversity, offering a symphony of tastes rooted in a unique heritage and history.

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Ari honed his craft across Europe, immersing himself in renowned chefs' techniques and philosophies, culminating in his tenure at the prestigious Michelin-starred El Racó d’en Freixa in Barcelona, Spain. Additionally, Bokovza enriched his culinary repertoire through immersive experiences in Israel, intertwining distinct flavor profiles with the captivating

influences of the Middle East and North Africa.

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Bokovza is the Executive Chef/Partner of two Mediterranean restaurants, Acadia and Dagon, in New York City. Upon opening, Dagon was praised as the Best New Restaurant by the New York Post, Bloomberg, and TimeOut New York, and recognized by the Michelin Guide.

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Ari's culinary journey is marked by his collaborative experiences with some of the most talented chefs in New York. His tenure at renowned restaurants such as Picholine, Union Square Café with Chef Michael Romano, The Standard Grill with Chef Dan Silverman, and The Modern with Chef Gabriel Kreuther as Chef de cuisine, awarded three stars by The New York Times, has enriched his culinary repertoire. He has also served as Executive Chef at The Harrison, Claudette, BoBo, and as Culinary Director for the Casa Nela Group.

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Beyond the kitchen, Ari actively participates in local and national food events and is passionate about dedicating time to philanthropic efforts, working with organizations like No Kid Hungry.