Desmond “Dezi” Bonow started as a pantry cook at Dahlia Lounge in 2003 and worked his way up the line to become a Sous Chef at Dahlia Lounge three years later. In early 2011, after having worked as Sous Chef under Dahlia Lounge Chef’s Mark Fuller, Brian Walczyk and Brock Johnson, Dezi was promoted to Chef of the Palace Kitchen. In 2015, Dezi left the Palace Kitchen to take the helm as Chef of the Carlile Room. In 2016 Seattle Met named him as one of Seattle’s Next Hot Chef’s as the future of Seattle dining.
Dezi started his culinary career early, working restaurant and catering jobs while he was in high school. He did his culinary training at Seattle Central Community College.
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