Chef Evan Hennessey
Chef Hennessey is an acclaimed local Chef that graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked along side some of the best chef’s in the country including Chef Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, and Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Dunaway Restaurant, as well as Chef de Partie of the 100 Club, all in Portsmouth, NH.
A mix of classic and modern techniques.
Chef Hennessey is trained in classical French techniques and methods and enjoys including the modern molecular gastronomy techniques in his dishes. Recently Chef Hennessey has been mentioned in several newspaper articles for such intriguing culinary manipulations such as ‘foams,’ ‘airs,’ flavored ‘caviar,’ ‘spherification,’ and ‘powders.’
Chef Hennessey is also very active in the local food industry, giving many demonstrations and talks at various locations such as culinary schools, farmer’s markets, and food & wine retailers. He is also a proud member of Chef’s Collaborative, a non-profit organization aimed and bringing farmers and chefs together in order to revive heirloom vegetables, meats and dairy as well as spread the education of sustainable agriculture. He focuses on supporting local farms through use of their products in his cooking. He also participates in cooking events such as the Taste of the Nation, Passport Beer and Food Festival and the Heirloom Harvest Barn Dinner.