Rising Star Chef Evan Allumbaugh of Flour + Water - Biography

San Francisco, CA

May 2016

Evan Allumbaugh was cooking for his parents in Orange County by the time he was 12.  At 16, his career got a kick-start when he took a pasta class in Tuscany with his mother. Upon returning, Allumbaugh worked at a trattoria for a Naples born-and- rasied chef. But it would take a little parental shove for Allumbaugh to realize his future was in food.

Two years into the architecture program at Arizona State University, Allumbaugh wasn’t happy. At his mother’s encouragement, he switched gears and enrolled at the San Diego Culinary Institute. Fortuitously, his parents had hosted a foreign exchange student whose family printed menus for Michelin-starred restaurants in Italy. So after graduation, Allumbaugh staged at the two Michelin-starred Villa Crespia, developing a closeness to Italian cuisine and a bond with fellow cooks.

Returning to the States, Allumbaugh spent a year making pasta in Scottsdale before leaving for California to work for Michael Mina and then Thomas McNaughton at flour + water, where he added butchery and charcuterie to his repertoire. Finding his voice, Allumbaugh ascended to chef de cuisine. In 2015, he was named to the “Zagat 30 Under 30” list for San Francisco. Allumbaugh demos at the CUESA Market to Table series, and from his post at one of the city’s most loved restaurants, supports young chefs and his community of peers through a monthly salon and potluck meet-up.