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Read Featured Article in Rappahannock News, story Sept. 24, patient 2011

Chef Devin Bozkaya

Growing up in Turkey with my grandmother played the most important role in rooting my love and appreciation for food. Till the age of eleven I grew up watching my grandmother prepare the fabulous meals I got to enjoy every night. When I moved to the States, my love for food only became stronger after taking an Eighth grade home economics class in Nashville, TN, where I first learned how to make biscuits from scratch.

I was so excited when I got home with my new found knowledge; it became tradition in our house that I prepared the biscuits for breakfast every Sunday. Biscuits soon turned into assorted cookies, meringue pies, and chocolate custards. Nothing was more heaven at the age of 14 than knowing how to make your own sweets.
I now had an appetite for more recipes; at times reading my Mom’s cook books more than my own English homework.

When I turned sixteen and needed to get a job, naturally I found myself in the kitchen of the local Red Robin in Anchorage, Alaska as their Sunday brunch cook, where I stayed till I graduated from high school. I continued my cooking career in Seattle, Washington, while attending Business School. Upon my graduation from the University of Washington, it was my strong desire to remain in the Restaurant and Hospitality Industry, and after a year’s apprenticeship in the kitchens of downtown Seattle with Chef Peter Levine, my next journey was to Hyde Park, New York to attend the Culinary Institute of America (CIA), where I received my Associates Degree in culinary arts.

My attendance at the CIA soon lead me down the winding roads of the Shenandoah valley, as I was awarded the chance to do my externship at the renowned Inn at Little Washington, to where I returned for the last five years after completing my culinary degree. There could not have been a better location for my new family, or a restaurant for my growth as a chef.

…the ingredients are Local and our cuisine is Global

Now a Rappahannock lover and resident for five years, I could not have asked for anything better than having the chance to work with ingredients that are untouched and natural as the landscapes that surround this beautiful area. By having our own gardens as well as the relationships we’ve made with the local farmers, it is the most amazing feeling in the world, to use ingredients you watch grow in front of your own eyes, and bring them together for the composition of the dishes we serve here at the Blue Rock Inn and Restaurant, where the ingredients are Local and our cuisine is Global.

I look forward to serving you in the near future,

Devin Bozkaya