During his career, Ari Bokovza has crafted a culinary style hallmarked by an honest approach to cooking and a respect of individual ingredients. As executive chef of Jimmy Bradley's acclaimed TriBeCa restaurant, The Harrison, Bokovza's culinary sensibilities will be interpreted through a menu that honors Bradley's soulful approach to cooking while celebrating simple flavors and Mediterranean accents.
At the age of 14, Bokovza realized that cooking was more than a hobby and his passion for the industry, coupled with his natural talent, quickly set him on a career path he has not veered from since. During the course of his professional life, Bokovza has worked in some of New York City's most renowned restaurants including Union Square Cafe, Picholine and The Modern, where, during his three-year tenure as chef de cuisine, the restaurant was awarded three stars from The New York Times. Bokovza also travelled through Europe and 'staged' at Michelin-starred Spanish restaurant, El Raco D'en Freixa, where he developed an appreciation for the Mediterranean flavors his food is anchored in today. Later, Bokovza opened The Standard Grill as chef de cuisine, a position he held for three and a half years. Following his time at The Standard Grill, Bokovza was appointed to his current role at The Harrison, which marks the first time he has led a kitchen as executive chef.