Welcome -> History


Devotay began in 1994, as a hobby that paid for itself (well, not really - Chef Kurt borrowed $700 from his mom to start it). Back then, Devotay was making spice blends and infused oils and selling them at the local farmer's market.

One thing led to another, and soon there was a storefront operation, selling not just those oils and spices, but all sorts of gourmet food items, such as Stonewall Jams and a wide array of hot sauces. There was a refined selection of wines and beers, and many pâtés and fancy foods made on the premises by Chef Kurt Michael Friese.

When customers started requesting catering, Devotay obliged. It did not take much longer for folks to become more interested in the food Chef Kurt was making than they were in the groceries on the shelves. Soon they were requesting take-out sandwiches, then tables, and a restaurant was born from a gourmet shop.

8 years later, Chef Kurt has been promoted to Chef Emeritus and is concentrating much of his time on his writing career.  He has 3 regular columns in local newspapers (The Cedar Rapids Gazette - Cooking Class; The Iowa City Press-Citizen - Table Wine; and The Little Village - It's About the Food) and his forthcoming book Slow Food in the Heartland: A Cook's Tour, to be published later this year by UI Press.  Fear not, though, he and Kim still maintain a firm grip on the reins of the Devotay kitchen.

Today Devotay features a full menu, based on the flavors of the Mediterranean, with occasional influences from other ethnic cuisines. There is a complete wine and beer list, and all of it changes according to the market, the seasons or Chef de Cuisine  Jered Dieter's whim.

All the plates, bowls and mugs are made by Kim McWane Friese.  Kim is an Iowa City native, and has been a professional potter for 10 years.  Kim is a co-owner of Devotay, and she and Chef Kurt have been married for 17 years.  They have 2 children, Devon and Taylor (thus the name Devotay).  Now that Chef Kurt is pursuing his writing career, Kim is in full command of the restaurant.