Rob Evans

Coming Up

Ownership in this kitchen path came after a long stretch of line work. The work that followed offered a different discipline: “I loved the multitasking, it was different every day.” Early posts moved from fry cook at an American-Italian restaurant in Southboro, Massachusetts, to a sequence of stations on cruise ships: cook, saucier, head breakfast cook, assistant breakfast cook, pantry cook, grill cook, and garde manger. A further stop as cook at Goose Cove Lodge in Stonington, Maine, sharpened the range and rhythm that would define his style. Today, Rob is chef-owner of Hugo's and chef-owner of Duckfat.

Where They Are Now

Chef-owner work at Duck Fat in Portland keeps Rob Evans in the same place where the line, the menu, and the operation meet.

Signature

Rob's signature dishes include Broccolini sandwich.

In Their Words Classical training shows up here as a working base rather than a talking point. “I got my foundation there, working with classical food,” Rob Evans said. The pace that suited the work was built on repetition across stations and the need to switch quickly. “I loved the multitasking, it was different every day.”

Honors

Rob's honors include James Beard Award, Best Chef Northeast (2009) and Food & Wine Best New Chef (2004).