Director of Operations
Robert got involved in the hospitality industry at a very young age. Robert’s father was a chef and Robert would often go to work with him. Through his early teens, Robert worked in the kitchen where he started as a dishwasher and eventually learned to cook. He soon began picking up shifts in the front of house as a busser, then server, and eventually worked his way into management. Robert was the General Manager of Tellers from 2000–2006. Robert returned to BRG in 2012 and has been Director of Operations ever since.
Corporate Executive Chef
James McDevitt, joined Bohlsen Restaurant Group in August 2013. His role is to enhance the high-quality dining experience that has become a Bohlsen family signature at their seven leading owned and operated Long Island restaurant concepts. Since joining Bohlsen Restaurant Group, McDevitt has helped in the openings of Monsoon, Prime in Stamford, Pizza Parm and most recently H2O in East Islip. Among his honors are “best new chef” by Food & Wine magazine in 1999, a “rising star” by the James Beard Foundation in 2001, and celebrity judge on Bravo TV’s “Top Chef”. McDevitt’s interest in food developed as a young boy helping his mother to cook and entertain military officials. The son of an Irish-American military father and Japanese mother, McDevitt spent most of his life traveling the globe. Living in Japan, the Philippines and Korea seriously influenced his culinary style.