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Devon Junkin

Executive Chef


Devon Junkin discovered his passion for food at an young age, when he would find himself in the kitchen adding his own ingredients to recipes. “I realized I could completely change the flavor of an ordinary dish just by adding a few of my own touches,”  Junkin says. His love for cooking only flourished from there.
Junkin earned an Associate’s Culinary Arts Degree from the prestigious Culinary Academy, Le Cordon Blue in San Francisco.  Upon graduating, Junkin accepted his first job as a Prep Cook/Garde Manger at the former Laurel Restaurant in San Diego.  After gaining more experience in the kitchen, Junkin accepted a position as a Lead Line Cook at Splashes, an upscale seaside restaurant inside the Surf & Sand Resort in Laguna Beach, where he continued to master the art of fine dining and hone his classic French techniques. 
In 2010, Junkin moved to Chicago, Illinois, and was hired as a Sous Chef at the former Duchamp Restaurant where he transformed their traditional American menu with his worldly-inspired dishes.  Two years later Junkin went on to work at Takashi, a notable French-Asian restaurant, as an honorary Chef De Cuisine helping to maintain their third consecutive Michelin Star.  Subsequently, Junkin accepted an opportunity to work as an Event Chef with J & L Catering, where he handled menu items for events ranging from 10 to 300 guests.
After gaining 5 years of culinary experience in Chicago, Junkin moved back to sunny San Diego and accepted a position as Executive Chef at Café Chloe where his impressive French culinary skills awarded them the title of ‘San Diego’s Best French Restaurant 2015’ by the San Diego Union Tribune.
In 2016, Junkin joined the Cohn Restaurant Group as Executive Chef of BO-beau kitchen + bar in Ocean Beach.  Although Junkin enjoys cooking every type of cuisine, he believes he is most adept at French cooking, making him the perfect fit for BO-beau’s European bistro ambiance.  Junkin’s dream is to eventually own a restaurant with his wife, who also works in the industry as pastry chef.  For now he plans to continue creating delicious food, expanding his culinary knowledge and having fun in the kitchen while doing it!