The Restaurant
BOSA Food & Drink is a locally owned and operated 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, France and great friendships with wineries and winemakers. The expertly crafted cocktail list is creatively designed to reflect the seasonality, ambiance and cuisine of BOSA Food & Drink.
The Chefs & Owners
William Dockter
Bill's passion for cooking originated in his childhood, where he observed his mother and grandmother crafting traditional family recipes. These cherished memories remained with him throughout his college years. He earned a Bachelor of Science degree in Kinesiology from the University of Minnesota and initially followed this career path for a brief period. However, his enduring attraction to the culinary field led him to enroll in the Culinary Program at the Arts Institute in Minneapolis, Minnesota.
During his time at AI, he was employed at Bobino, a quaint bistro known for its monthly menu changes. Following his graduation, Bill relocated to Aspen, Colorado, to advance his culinary career while also indulging in his love for skiing. He initially took a position at the Hotel Jerome before becoming the Sous Chef at Cache Cache, where he developed a strong rapport and collaborative relationship with Nate King.
IIn 2009, he moved to Seattle, his wife's hometown, and played a pivotal role in launching the Bellevue location of Cantinetta, where he assumed the position of Chef de Cuisine. During his time there, he refined his expertise in crafting house-made pasta, embracing Tuscan culinary traditions, and designing seasonal dishes that incorporate local Northwest ingredients. In 2018, he and his family relocated to Bend, Oregon, with the goal of establishing a restaurant. In Bend, he has taken charge of the kitchen at The Row at Tetherow Club and co-founded LOOT concepts with business partner Nate King.
In his spare time, he enjoys being with his wife Annie, as well as his daughter Ava and son Sam, and enjoying the natural beauty and various activities that Central Oregon provides.
Nate King
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 free time, Nate enjoys hiking, snowboarding, foraging for mushrooms, and explore Oregon's nature alongside Jenny and their Border Collie Derby. He also has a passion for exploring the renowned wine regions of the Pacific Northwest, as well as those of the Old World whenever the opportunity arises.
The Team
Jenny King
Jenny King was raised in a small village in Bavaria, Germany. Following her college graduation, she pursued a three-year apprenticeship as a Management Assistant in Hotel and Hospitality with Starwood Hotels in Frankfurt. During this time, she acquired comprehensive knowledge of hotel operations and gained significant experience in customer service as well as food and beverage management.
Upon earning her bachelor's degree, she received a job offer in Aspen, Colorado, prompting her to leave Germany to seize this opportunity. After spending two years at the St. Regis Resort, she ventured to New Zealand and Canada, where she gained experience at several prestigious hotels and restaurants.
Jenny subsequently went back to Aspen, where she was employed by Kimpton Hotels, the Nobu Matsuhisa Group, and Cache Cache Restaurant, where she encountered her husband, Nate.
Following extensive planning, they ultimately relocated to Oregon to establish their own restaurant. At BOSA Food & Drink, you are likely to encounter her either welcoming guests at the hostess stand or attending to patrons in the dining area.
Whenever she has the opportunity, Jenny enjoys returning to Europe with Nate to savor a delightful glass of Riesling in her home country.
“Prost!”
Beau Boulding
Beau grew up in Julian, a quaint town nestled in the mountains of Southern California. During his childhood, he frequently worked in the family restaurant. This early exposure to restaurant operations allowed Beau to build a foundation for a future in the hospitality industry.
As an adult, Beau moved to La Jolla, California, where he gained valuable experience at a prestigious restaurant, further developing his enthusiasm for food and beverage and refining his customer service expertise. His passion for supporting small businesses ultimately led him to assist in the launch and management of two restaurants in San Diego.
With a strong affinity for the outdoors, Beau devoted numerous years to his role as a Park Ranger at Mt. Rainier and Sequoia and Kings Canyon National Parks. His enthusiasm for aiding others is reflected in his experience as an EMT, Firefighter, and Search and Rescue Technician. Furthermore, he was selected for the National Park’s Operational Leadership program.
In 2023, Beau and his wife Alison, together with their Labrador, Banner, made the decision to move to Bend in order to pursue their careers in restaurant management. They are likely to be found enjoying activities such as mountain biking, snowboarding, or exploring the mountainous landscapes outside of work.