Group of five people smiling.
REACH

Reach beyond convention.

We reach beyond convention, striving to raise the bar for our industry and ourselves.

CHEF 
PARTNERS

We partner with the most talented, passionate, driven Chefs to lead our restaurants.

EXCEPTIONAL
HOSPITALITY

We reach to provide the best service experience for our guests.

ENLIGHTENED
DESIGN

We work with top designers in the field to build out exceptional restaurant spaces.

INDUSTRY COLLABORATION

We collaborate with others in the industry and beyond to constantly find ways to improve the work
we do.

Culinary leaders.

Our restaurants are defined by creativity and culinary leadership of our extraordinary chefs.

CHEF PARTNERS

Visionary
chefs.
We partner with the most talented, passionate, driven chefs to lead our restaurants.
TENTORI
IZARD
PANDEL
WOLEN
KATO
SOLOMONOV
PANDEL
WOLEN
KATO
Chef Gene Kato cooking.
Chef Stephanie Izard preparing a dish.

featured Accolades 

FOOD & WINE "BEST NEW CHEF"

GIUSEPPE TENTORI
2008

james beard award foundation, "best chef: great lakes"

STEPHANIE IZARD
WINNER, 2013

jean banchet "chef of the year"

chris pandel
2015


JAMES BEARD FOUNDATION, "BEST CHEF: GREAT LAKES"
‍

LEE WOLEN
FINALIST, 2016-2020

robb report'S "best young chef in america"

jimmy Papadopoulos
2018

jean banchet award for culinary excellence

gene kato
2017

A new standard for hospitality.

Through a genuine, human approach to hospitality, we provide exceptional service, pushing ourselves to exceed our guests' expectations every day.

A server helping a group at a table.

EXCEPTIONAL HOSPITALITY

Genuine
service.
We provide the best service experience for our guests through genuine hospitality—asking people how they're doing with a question mark, not a period.
brg hr employees
brg hr employees

ENLIGHTENED HOSPITALITY

Service Oriented

We provide the best service experience for our guests through genuine hospitality-asking people how they're doing with a question mark, not a period.

Excellance

We celebrate every victory while striving to be better each day. Constantly taking stock of where we have been, where we are, and where we want to be.

Two employees standing by the bar.
Pursuing excellence.
We celebrate every victory while striving to be better each day. Constantly taking stock of where we have been, where we are, and where we want to be.
Enlightened
design.

We join forces with world-class designers to create innovative, memorable restaurant experiences.

Swift and Sons main interior dinning room area with tables and chairs set up.

ENLIGHTENED DESIGN

Attention
to detail.

A cohesive dining experience depends on meticulous execution; we work closely with designers to make sure our concepts are executed with a vision in mind, down to the last detail.

Two people standing in an empty building.
Group of people having a meeting in a table.
Group of people talking.

Working with Boka Restaurant Group, I’m always reminded of why I love being a designer. Nothing is more rewarding than collaborating with people you admire and like to be around. They stay engaged during the entire process and always make me strive to become better, allowing me the freedom to dream up imaginative spaces.

Karen herold
principal, studio k

Industry collaboration.

We collaborate within and beyond our industry to constantly find creative ways to improve the work we do.

COLLABORATIONS

Industry collaborations bring together different perspectives and push the boundaries of
our dining experiences.

welcome conference 2023

KEVIN BOEHM AT THE
WELCOME CONFERENCE 2023

June 26th, 2023
The Welcome Conference is where people come together to be inspired and energized by the power of hospitality. This year, rather than a theme, Kevin Boehm and Donnie Madia of One Off Hospitality curated together a group of extraordinary people to join the stage and speak to some of the most relevant topics in hospitality today.
brg hr employees

CHEFS Virgilio Martinez
and Pía León

Mid-day peruvian feast at cabra

August 16, 2019
Chef Stephanie Izard welcomed renowned chefs Virgilio Martínez (Central - #6 World's 50 Best) and Latin America’s Best Female Chef Pía León (Kjolle), from Peru to Chicago for a midday feast of Peruvian cuisine at Cabra.
Kevin Boehm speaking to a large audience at a conference.

wELCOME CONFERENCE 2019

KEVIN BOEHM AT THE
WELCOME CONFERENCE 2019

September 23, 2019
The New York City Welcome Conference is a forum where people passionate about hospitality can come together, listen to industry success stories, and inspire each other. In September 2019, Kevin Boehm partnered with Donnie Madia of One Off Hospitality to help bring the Welcome Conference to Chicago, presenting top hospitality visionaries to the sold out Steppenwolf Theatre.
brg hr employees

chef nina compton

boka friends and family

October 28, 2019
Chefs Lee Wolen and Nina Compton came together to create a special five-course meal in celebration of the new book from Phaidon, Signature Dishes that Matter. The meal included two dishes from Chef Wolen, two dishes from Chef Compton, and dessert from Boka Pastry Chef Meg Galus.

chef evan funke

boka friends and family

December 3, 2019
Evan Funke, chef/partner of Felix Trattoria, came to Boka in celebration of his new cookbook American Sfoglino: A Master Class in Homemade Pasta. He and Chef Lee Wolen of Boka and Pastry Chef Meg Galus prepared five gorgeous courses for guests.
brg hr employees

chef zubair mohajir

wazwan supper club at
GT FIsh & Oyster

January 12, 2020
Chef Zubair Mohajir of Wazwan Supper Club joined Chefs Giuseppe Tentori and Andrew Pingul of GT Fish & Oyster to host a seafood-forward pop-up dinner.
brg hr employees

chef MIKE ANTHONY

BOKA FRIENDS AND FAMILY

May 4, 2019
Gramercy Tavern's Chef Mike Anthony and our very own Lee Wolen came together alongside Pastry Chefs Miro Uskokovic and Meg Galus to create an
8-course menu highlighting favorite dishes from each restaurant.

UPCOMING EVENTS

EVENT 1

JANAURAY 10, 2020

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EVENT 2

February 5, 2020

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EVENT 3

February 20, 2020

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EVENT 4

MARCH 2, 2020

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