With a passion deeply rooted in rich culinary traditions, Chef Bocik founded A Tavola in 1995 on principles of simplicity and quality that endure today.

Trained at the California Culinary Academy and in renowned kitchens across San Francisco, Paris, and Milan, his cooking style emphasizes fresh, hand-selected ingredients transformed into delectable, rustic dishes that resonate with homemade warmth and flair.

His signature dish, the gnocchi with browned butter sage sauce, remains a testament to his expertise and has garnered a devoted following among patrons for three decades.

Chef Bocik's culinary philosophy—not just about cooking but creating an atmosphere where people are welcomed and feel like they're eating in their home—continues to define every meal served at A Tavola.