Welcome, Chef Angie!

Raise your forks to BOKA's newest member of the family! Angie Roberts, a highly respected Seattle chef with an affinity for local and sustainable ingredients, will join BOKA KITCHEN+BAR as its executive chef effective Sept. 4.

Angie brings to BOKA her acumen for sourcing and working with Pacific Northwest producers. As a committed advocate of sustainable agriculture and local farmers, she places a strong emphasis on local, seasonal and sustainable ingredients. Angie's contributions will enhance BOKA’s Urban American menu concept, deepening the restaurant’s local roots by utilizing her trusted network of producers and suppliers and bringing those relationships to her new culinary team.

Talent and creative collaboration have always been the foundation of BOKA’s “Bold Original Kitchen Artistry.” The new chef joins a highly capable culinary team, including chef de cuisine Davin Klippel, who worked alongside chef Mark Sullivan at the Village Pub in Woodside, Calif. (Food & Wine magazine Best New Chef, 2002); sous chef Giles van der Bogert, a Northwest native who garnered experience at Ponti Seafood Grill; sous chef Larry Monaco, a Southern Californian who worked at Danny Meyer’s Tabla and Gramercy Tavern; and pastry chef Liz Jenkins, who honed her abilities at Seattle dining favorites Ponti Seafood Grill and Canlis.

Angie most recently served as the chef of Flying Fish, heading up kitchen operations since 2005. Previous credits include a prestigious, six-year tenure at the W Hotel in Seattle. There she served on the hotel’s opening team and progressed through many culinary positions, including sous chef for Earth & Ocean restaurant and executive sous chef for the entire operation. During her career there, she had the opportunity to work alongside celebrated chefs Johnathan Sundstrom (now chef-owner of Lark and Licorous restaurants) and Maria Hines (now chef-owner of Tilth restaurant), both of whom earned honors as a Food & Wine magazine Best New Chef while at the helm of Earth & Ocean.

Angie began her career at age 18, formally studying both nutrition and culinary arts. She secured her first sous chef post at age 21 and cooked at the famed James Beard House in New York with Earth & Ocean opening chef Jean Michel Boulot at the age of 23.

Please welcome her on your next visit to the restaurant!