Desmond “Dezi” Bonow started in Tom Douglas Restaurants as a pantry cook at Dahlia Lounge in 2003 and worked his way up the line to become a Sous Chef. After a promotion to Chef of the Palace Kitchen, he took the helm as Chef and General Manager of the Carlile Room. In 2016, Seattle Met named him as one of Seattle’s Next Hot Chefs.
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.