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 worked side by side with 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. Evan 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.
Chef John Flintosh
John Flintosh’s young years established his life long connection between good food and good family. His grandfather, a baker, passed his love of food down throughout the generations. While attending the University of New Hampshire he followed that family passion, becoming involved in the Seacoast dining scene. He spent four years with Mahalos Catering. Mahalos serviced the greater seacoast area planning and expediting events from five to two hundred people.
A taste of upscale dining.
John’s drive to learn through experience in the kitchen brought him to The Black Trumpet Bistro. Under the tutelage of Evan Mallett, John gleaned experience with local meats and produce prepared using classic French techniques. With a desire to reconnect with family and loved ones, John moved back to New Jersey and joined the Ome catering company as Sous Chef. John further sharpened his attention to detail and flavor combinations with the award winning company, while diving back into the world of upscale catering.
Back to the coast.
John was brought back to the seacoast to help research and open one of Portsmouth newest West Side developments, Street 360. John helped in the research, development and implementation of Street’s innovative world inspired menu. John has since joined Flavor Concepts, to not only leverage his catering experience and expertise but also grow his partnerships with local farmers and purveyors.