Minneapolis-born Chase Devitt hadn’t considered a career as a chef until he attended the University of Colorado Boulder and got a job as a short-order cook at local favorite, the Dark Horse. It was then he had his “a-ha” moment, realizing he’d rather be in the kitchen than behind a desk. After graduating in 2005, Chase enrolled at Le Cordon Bleu in Las Vegas to study Culinary Arts. From there, he honed his skills working in steakhouses and fine dining at The Mirage Hotel and Wolfgang Puck Catering. Upon his return to Colorado, Chase worked at the Park Hyatt’s fine dining establishment, 8100, in Beaver Creek, and then at the acclaimed OAK at Fourteenth in Boulder.
In 2016, with over a decade of culinary training and business savvy under his belt, Chase opened his debut restaurant as executive chef and managing parter: a fast-casual rotisserie and market concept called BriDer. Since then, Chase has expanded his culinary footprint with several concepts exploring many styles of cuisine. In 2020, he opened a quick-service Mediterranean-inspired concept called Boychik at Avanti Food & Beverage in Boulder. Digging deeper into his passion for Mediterranean and Middle Eastern cuisine, Chase recently opened a second location of Boychik in Aurora at Stanley Marketplace. The new location features an expanded menu and a full wine and beverage program.
Chase finds inspiration all around him and loves to bring a modern perspective to the classics, a philosophy he brings to his portfolio of restaurants. When he’s not in the kitchen, Chase enjoys spending time outdoors snowboarding, rock climbing, playing pickleball, and seeking out new adventures with his wife and son.
