Alex Prindle was born and raised in Seattle proper. Growing up with a Brazilian mother, his home was regularly full of family and friends who gathered around the kitchen while mom cooked and entertained. Furthermore, regular trips to South America instilled this culture of food and fun, laying the foundation for his passion in this field.While studying abroad in Rome, his host mother taught him her recipes nearly every night for the year that he lived in her house. Having experienced properly cooked “al dente” noodles for the first time, Alex developed an obsession with noodles that continues to grow nearly two decades later.After graduating from the University of Washington, Alex went to culinary school to gain formal training in the field. Shortly after, his group opened Skillet Diner with Chef Brian as the Executive Chef. Having both travelled through parts of Asia, the two became enamored by the different flavors and techniques of the region and decided to bring a taste of that to Seattle with Bok A Bok Fried Chicken.Outside of eating noodles and Korean fried chicken, Alex’ love is with his wife Sarah, and his boys Luca and Kai.
Jael DeLeonardis is managing/partner at Bok A Bok Fried Chicken and will focus his attention on creating a vibrant bar scene and instilling warm hospitality that pairs with the food that is being served.DeLeonardis has worked the better part of his life in restaurants, and for the past 8 years he has immersed himself in the San Francisco food scene. Here in this vibrant food city he has been around the world; from fine dining, to Mexican street food, classic French, to Japanese. He has always had a love for food, and now it has grown to a passion for hospitality.DeLeonardis was born in Snowflake, Arizona a small, small town the offspring of an Italian father and Japanese mother. Jael was vegan until he and his dad shot an Elk at the age of 7. The majority of his upbringing was in Santa Fe, New Mexico where he learned the appreciation and love for green and red chiles. Jael moved to the vibrant city of San Francisco at 22 to expand his knowledge and love of the culinary scene.DeLeonardis started working in the restaurant business with his mom at the age of 14 he was washing dishes and because of his amazing work ethic and drive quickly moved his way up through every position in the restaurant all to way to managing the 14 million dollar restaurant by the time he was 21.Through all of his journeys in the culinary world it has always been Jael’s goal to have a place of his own. Bok A Bok will be a place that fully understands the definition of what hospitality is and guests should expect to have a neighborhood place where they become friends and feel welcome.
Brian O’Connor is the chef/partner at Bok A Bok Fried Chicken in the White Center neighborhood of Seattle.Brian is originally from New York but has been cooking in Seattle for the better part of the last decade and has opened many successful restaurants including The Swinery, Skillet Diner, Blueacre Seafood, The Hollywood Tavern, Westward and Quality Athletics.Brian has more than 20 years’ experience working in top restaurants from coast to coast. Over the years he’s worked with notable chefs, refining his techniques for developing a variety of tastes – from Creole cuisine, southern fine dining to Classic French and Mediterranean. His passion for food comes from a deep-rooted appreciation of his time spent working with his grandfather in his garden as a child and transforming those ingredients into humble but amazing meals. Travels through Asia have influenced the direction of Brian’s cooking and been the source of inspiration for Bok A Bok.He enjoys spending time with his wife Damiana, sons Kian and Finn, and dogs Bella and Harley.