ARI BOKOVZA
Restaurant Consulting
Expertise, built in New York kitchens.
I’ve spent the last 15 years building restaurants people love — from Michelin Guide–recognized Dagon to Acadia NYC. Along the way, I’ve learned what works (and what doesn’t) when it comes to creating Mediterranean dining experiences that stand out in one of the toughest markets in the world.
Now, I partner with chefs, restaurateurs, and hospitality groups who want to bring that same authenticity, consistency, and success to their own concepts.
What I Can Help With
Menu Development
Seasonal planning, signature dishes, spice sourcing, and training your team on authentic techniques — so your menu honors tradition and excites modern diners.
Concept Launch & Development
Opening a new restaurant? I’ll help shape the vision, set up kitchen workflows, source the right ingredients, and train staff so you launch strong.
Team Training
Hands-on workshops that boost your crew’s Mediterranean cooking skills — from spice blends to plating — ensuring consistency and confidence in service.
Menu Refresh & Optimization
Breathing new life into your menu with updates that improve guest satisfaction and profitability, while keeping your concept fresh and relevant.
Why Work With Me
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Proven track record: Executive Chef & Partner of two successful NYC Mediterranean restaurants.
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Authentic heritage: Tunisian Israeli & Italian roots, European training, and a passion for Levantine flavors.
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Industry recognition: Featured in Forbes, Bloomberg, Thrillist, and the Michelin Guide.
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Market expertise: First-hand experience navigating New York’s competitive dining scene.
How it Works
Every project starts with a conversation. I want to understand your goals, your challenges, and your market.
From there, we’ll build a tailored plan that helps your concept succeed — whether that’s launching from scratch, refining your menu, or training your team.
