Expectations are high at a restaurant with a name like BOKA—which stands for Bold Original Kitchen Artistry—but Angie Roberts is just the promising chef to meet them. She began her career after culinary school on the opening team of Jeremiah Tower’s Seattle outpost of Stars. Next, she secured her first sous chef position at only 21. She then opened Earth & Ocean, where during her six-year tenure she worked with mentors Jean Michel Boulet, Jonathan Sundstrom and Maria Hines, learning the ins and outs of sustainable, market-driven cooking, and waseven invited to cook at the James Beard House in New York. Roberts’ deepening interest in organics brought her to Flying Fish where she developed deep relationships with local farmers and foragers. At BOKA, Roberts, now 30, takes her affinity for local and sustainable ingredients and creates refined yet approachable cuisine using French techniques and balanced flavors, changing the menu in rhythm with Seattle’s seasons. Dishes like seared sea scallop with crispy prosciutto topped with poached quail egg and pineapple Hollandaise; and roasted Hawaiian blue marlin with matsutake mushrooms, dashi broth and nori reflect her creativity and sharp palate.