Alon Moskovitch

General Manager

Born in Israel, and with over 20 years of experience in NYC hospitality, Alon has always had a passion for the industry. After serving as a parachute instructor in the Israeli Defense Forces, he enrolled at Tadmor University, where he majored in Hotel and Restaurant Management. He later completed his degree in Hotel & Restaurant Institutional Management at Johnson & Wales University in Rhode Island.

Immediately after graduating, Alon was recruited by the Le Parker Meridien Hotel in New York as Assistant Food & Beverage Manager. From there, he spent six years at Payard Patisserie & Bistro as General Manager and then Operations Manager. He worked as a consultant for Agata & Valentina before becoming Director of Operations for the Tour de France Restaurant Group, overseeing two high-volume, 24-hour restaurants, L’Express and French Roast Downtown, where he implemented operational systems, financial structures, elevated service standards, and curated wine lists.

In 2012, Alon opened his own restaurant Mezetto. Two years later, he joined the renowned Artisanal Bistro as Director of Operations, opening Seabird in 2016, a seafood comfort-food concept, before returning to the newly formed Chef Driven Hospitality to open Dagon in 2021. Following his success with Dagon, Alon stayed within the group where he opened Monterey Modern Steakhouse in 2022 as General Manager, and Acadia in 2023 as both General Manager and Partner. He now works hand-in-hand with Chef Ari as General Manager of both Acadia and Dagon, where he continues to bring his passion for hospitality to life. 

Ari Bokovza

Executive Chef and Partner

Chef Ari Bokovza spent his childhood summers in Israel, where he was introduced to new foods and exotic spices by his Tunisian grandmother, a foundation relationship that paved the way to a bountiful culinary career.

Ari went on to train in some of Europe’s best restaurants, including Michelin-starred El Racó d’en Freixa in Barcelona, Spain. His move to New York saw him take up positions in some of the city’s most renowned kitchens, including Union Square Cafe, Picholine, The Standard Grill, and The Modern, where, during his three-year tenure as chef de cuisine, the restaurant was awarded three stars from The New York Times. 

From his role as Culinary Director at Casa Nela Group, Ari joined the Chef Driven Hospitality family, and opened critically acclaimed Dagon as Executive Chef and Partner in 2021. Ari’s distinctive cuisine brings together his family’s culinary heritage, with inspiration from the Middle East and North Africa, and promises an always vibrant and uplifting dining experience.

Aviram Turgeman

Beverage Director and Partner

Aviram Turgeman is the Beverage Director for all Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and more.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.