Chef Evan Hennessey

Chef Evan Hennessey

Chef Evan Hennessey, lives in Dover, NH with his wife Jennifer and 3 children. He has been happily married for more than 8 years and together with his brother, owns two business; Stages at One Washington and Flavor Concepts Catering.

Chef Hennessey is an award winning chef that graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside 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.

Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.

 

Giving back.

Chef Hennessey is also very active in the local food industry, giving many demonstrations and talks at various local schools,  culinary schools, farmer’s markets, and conferences. 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 and food sourcing. 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.