DAVE DEVOSS

CHEF - “IT’S THE FRESHNESS AND QUALITY OF THE INGREDIENTS THAT TAKE MEALS TO ANOTHER LEVEL.”

A native of State College, Pennsylvania, Dave began training in restaurant kitchens in his teens and early in his career worked his way up from prep cook to executive chef at the college town’s beloved Spats Café.  After subsequent years of traveling and working across a range of food styles and ethnicities, he settled in Pittsburgh where he honed his fine-dining skills at LeMont and Hyeholde before joining Courtney Yates to launch the much-lauded Cocothé. He now takes pride in applying the same care and standards of quality, freshness, and technique that define fine dining to tavern-style dining. Drawing on his culinary maturity and extensive restaurant experience, he has designed a thoughtful and varied menu of the most flavorful, premium quality ingredients delivered in an accessible format.
Favorite menu items:  Oysters, Fish and Chips
Favorite cocktails:  The Dorothy and the Manhattan
Favorite sustainable feature:   Acoustic ceiling and sound monitoring