Dezi Bonow started as a pantry cook at Dahlia Lounge in 2003 and worked his way up the line to become Sous Chef at Dahlia Lounge three years later. In early 2011, after having worked as Sous Chef under Dahlia Lounge Chefs Mark Fuller, Brian Walczyk, and Brock Johnson, Dezi was promoted to Chef of Palace Kitchen. In 2015, Dezi left Palace Kitchen to take the helm as Chef of the Carlile Room. Dezi started his culinary career early, working restaurant and catering jobs while he was still in high school. He did his culinary training at Seattle Central Community College.
Dezi is a “homegrown” Seattle chef, born and raised one block away from the Fremont Bridge. He considers a few of the culinary highlights of his life to be: eating a still-beating cobra heart in Vietnam and meeting Jacques Pepin thrice. Dezi lives in Seattle with his wife, Leyla, two dogs, two cats, and two ducks.
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