Bevy's name is inspired by Random International's "Swarm Study XI", a sculpture comprised of 20,000 independently thinking nodes that translate natural collective behavior into moving light.

Much like the lights in the art piece, Bevy is comprised of passionate cooks, dedicated servers, family farmers, local ranchers, craft plate makers, boutique vintners, eco-conscious fishermen and thoughtful designers working together towards a common goal.

The close relationships with producers, farmers and artisans enables the culinary talent to create a truly seasonal menu. Dishes are both elegant and rustic with the menu focused on grilled fish, meats and vegetables. The beverage program highlights innovative craft cocktails and a wine list showcasing varietals and appellations from small producers from emerging and classic wine regions centered around the United States and Europe.

Chad BrauzeChef de Cuisine

...a Culinary Institute of America alumnus, began his career at Daniel Boulud’s Upper East Side restaurant Daniel, where he quickly worked his way up the ranks to Sous Chef. He soon went off to Paris to work a series of apprenticeships in Michelin-starred kitchens such as Ledoyen, George V, and Pierre Gagnaire, and later in kitchen of Ferran Adria and at Thomas Keller’s Per Se. Following these experiences, he entered Columbia University to obtain a degree in Math and Computer Science, during which time he worked as the R&D chef for Daniel Boulud’s acclaimed cookbook, My French Cuisine. Most recently, he led the kitchen at Rotisserie Georgette, earning the restaurant a 2 star review from Pete Wells.


Scott CioePastry Chef

...has had two passions: music and food. After cultivating a love for pastry and baking at Scialo Bros. Bakery in Providence, Michael Mina’s Bourbon Steak and Café Boulud, he graduated from North Miami’s Johnson & Wales University. Scott honed his skills in the kitchens of Thomas Keller’s Bouchon Bakery and Lincoln Ristorante. In 2012, Scott joined Gordon Ramsay’s The London NYC as pastry sous chef and was promoted to Executive Pastry Chef, maintaining the restaurant’s two Michelin stars. Scott also helped open the Lure Fishbar in South Beach. As Executive Pastry Chef, Scott has created a dessert menu that features his unique twist on American classics, sprinkled with Italian inspiration and French technique.


Tristan Prat-VincentWine Director

...grew up spending summers visiting his relative’s small champagne house and traveling throughout the classic wine regions of France. Tristan’s foray into the industry began under the mentorship of Master Sommelier Laura Maniec and wine guru Paulo Villela at Blue Fin. Here, Tristan was introduced to the intricate world of wine and the tenets of great hospitality. After several years as an assistant sommelier at Blue Fin and The Standard Grill, Tristan received accreditation in the advanced level of The American Sommelier Association and joined the reopening team at the Michelin-starred Veritas. At Veritas, Tristan met legendary New York wine figure Rubén Sanz Ramiro. Here, he honed his knowledge of rare and vintage wines, preparing him for his subsequent position on the wine team alongside Wine Director Daniel Beedle at Betony in New York City.