Interview with Bok Bok co-founder Jacob Tchamanian that discusses branding, core values,
and the bright future for Bok Bok.
"The success of my brand is the story that preceded it. And it’s a true story. I grew up in a culture that values family, industry and good food. It sounds simple, but these are the core elements that not only define me, but are at the heart of my brand."
LAS VEGAS SUN
Silva Chamanian opened Bok Bok Chicken last year in Las Vegas and has designs on expanding the brand nationwide.
Chef Silva: “If I were to recommend someone come by for the first time, I would encourage they ask for samples and we would be happy to get them a taste of whatever they desire. For a first-time order, I would recommend cheese boreg with zataar, chicken plate with hummus (which includes rice pilaf, fattoush salad, toom — a garlic sauce — and pita) and an order of ashta for dessert.”
LAS VEGAS REVIEW JOURNAL
Chef Silva: “Quinoa eech is perfect for summer. It’s normally a salad made with onions, tomatoes and bulger, which is cracked wheat. But years ago, I started to experiment with quinoa. The quinoa is stewed with tomatoes and lots of spices and then served cold. It’s great, in that you’re able to get in a delicious light grain without weighing you down in the heat of the summer. And I add a little bit of kick in there — not too strong and not too light — with a little bit of jalapenos and just a little hint of Sriracha.”
LAS VEGAS EST 2018
Our first store opened in Las Vegas in August of 2018, our second in September of 2018. We have plans to open many more locations throughout the Las Vegas Valley, and beyond, but Las Vegas will always be our home.
Find out how close you are to your nearest Bok Bok Chicken!
Check out all our locations in Las Vegas and Los Angeles.