Portrait of Rob Evans
i. Biography
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.
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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).
FAQ
Asked of Rob
What is Rob Evans's current role?
As of 2026, Rob Evans is Chef-owner.
Where did Rob Evans work before?
Rob Evans's earlier career included an American-Italian restaurant, cruise ships, and cruise ships.
What recognition has Rob Evans received?
James Beard Award, Best Chef Northeast (2009).
The Sunday email
Read about chefs like Rob Evans in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.