BOSA Food & Drink is a neighborhood restaurant located inside the historic Bakery Building on bustling Galveston Avenue in Bend’s westside. Amongst the nuances of old Bend building styles and materials lies a casual and welcoming setting, filled with rich hard woods and Italian tile accents with a modern and timeless feel.
Inspired by the food and wine culture of the old world, BOSA’s menus offer regional Italian and French specialties, including housemade pasta, hand-crafted throughout the day in our pasta room. The cuisine is seasonally driven and produced with the best local ingredients from the Pacific Northwest and European specialty purveyors. We work directly with select Central Oregon farms to obtain the highest quality produce, as well as sourcing our meats and seafood through responsible ranches and sustainable fishing practices.
In addition, BOSA offers a diverse wine list with focus on the Pacific Northwest, Italy and France, as well as an expertly crafted cocktail list, creatively designed to reflect the seasonality, ambiance and cuisine of BOSA Food & Drink.
The Chefs & Owners
Bill’s love of cooking goes back to his childhood watching his mother and grandmother prepare traditional family dishes and these memories stuck with him through college. He received a Bachelor of Science degree in Kinesiology from the University of Minnesota and pursued this as a career track for a short time but was always drawn back to the culinary world—so he enrolled in the Arts Institute Culinary Program in Minneapolis, Minnesota.
While attending AI, he worked for Bobino, a small bistro with monthly menu changes. After graduating, Bill moved to Aspen, Colorado, to continue his cooking career and to enjoy his other passion of skiing. He first worked at the Hotel Jerome, then became the Sous Chef at Cache Cache where he established a great bond and working relationship with Nate King.
In 2009 he relocated to his wife’s hometown of Seattle and helped open Cantinetta’s Bellevue location, where he took over as Chef de Cuisine. Here, he honed his skills working with house-made pasta, Tuscan culinary traditions and creating seasonal dishes with local Northwest ingredients. In 2018 he and his family moved to Bend, Oregon with the intent of opening a restaurant. In Bend he has led the kitchen of The Row at Tetherow Club and founded LOOT concepts with business partner Nate King, which focuses on catering, private chef work and developing restaurant concepts, first of which is BOSA Food & Drink.
In his spare time, he loves spending time with his wife Annie, daughter Ava and son Sam, enjoying the outdoors and everything that Central Oregon has to offer.
As a boy growing up in Sioux City, Iowa, Nate King played in the dirt, artfully assembling twigs and leaves on Frisbee “plates” and serving imaginary dinners. At age 15 he took his first kitchen position as a prep cook and worked in restaurants throughout high school. Once he graduated it was time to make the move to New York and pursue the culinary field that he had fallen in love with.
King attended the Culinary Institute of America in Hyde Park, New York and graduated in 1998 in the top of his class.
After working his school externship in Aspen, Colorado he decided to return there upon graduating and went to work in some of the top kitchens in town, including The Little Nell and the late Conundrum Restaurant, both lead by James Beard Award winning chefs.
King was then hired at Aspen’s Cache Cache Restaurant in 2002 where he spent the next 17 years. In his respected tenure overseeing the kitchen, Nate was able to build great relationships with local farmers, purveyors and artisans. The ability to know, see and touch the ground where the ingredients come from is a key factor for King in menu development.
After years of planning, Nate and wife Jenny made the move to Bend, Oregon to pursue the dream of opening a restaurant. With plenty of hard work Nate and business partner Bill Dockter made that a reality with BOSA Food & Drink.
In his spare time, Nate loves to hike, snowboard, forage mushrooms and explore Oregon’s nature with Jenny and their Border Collies, Rye and Derby. He also loves to experience the great wine regions of the Pacific Northwest and when possible, of the old world.
Jenny King grew up in a little village in Bavaria, Germany. After graduating college, she attended a three-year apprenticeship for Management Assistant in Hotel and Hospitality with Starwood Hotels in Frankfurt. She learned the entire operation of a large hotel and gained valuable experience in customer service and food & beverage management.
Graduating with a bachelor’s degree, she was offered a job across the pond in Aspen, Colorado and left Germany to pursue this opportunity. After working at the St. Regis Resort for two years, she traveled to New Zealand and Canada, where she worked for many well-known restaurants and hotels.
Jenny then returned to Aspen and worked for Kimpton Hotels, Nobu Matsuhisa Group and Cache Cache Restaurant, where she met her husband, Nate.
After lots of planning they finally made the move to Oregon to open their own restaurant. At BOSA Food & Drink you will most likely find her greeting you at the hostess stand or working the dining room.
When possible, Jenny loves to travel back to Europe with Nate and enjoy a nice glass of Riesling in her home country.
With over 20 years of experience in the food and beverage industry, Justin had spent most of his time working between restaurants and hotels in Colorado. After earning a degree from Metropolitan State University in Denver, he found the food and beverage industry to be his calling and began the early part of his career learning about wine and other beverages while working in various roles throughout Denver. Soon after, Justin and his family moved to Vail where he continued his career in the hotel industry with Vail Resorts and The Sebastian Hotel. After several years there, he and his family made their way to southwest Colorado where Justin worked in Montrose and Telluride.
Justin and his family moved to Bend in 2020. As a former avid skier, he now finds most of his free time is consumed with juggling soccer practices and ballet recitals, swim practices and chasing his kids around the local parks.