If the connection between earth, cuisine, and community aren’t as apparent in, say, a kitchen decked out with induction burners, NO2, an array of stabilizers, and immersion circulators, just look closely—it’s there, because that’s where Chef Evan Hennessey works. At Stages at One Washington he honors New England seafare, foraged treasures, and the culinary community he both leads and depends on.
Before he began melding a passion for product with a healthy respect for kitchen gadgetry, Hennessey was a student at Le Cordon Bleu at the Atlantic Culinary Academy. After graduating, he worked his way across the country, in some of the most prestigious restaurants it had to offer, including Aureole, Trio, Café Boulud, Clio, and Per Se. After working as executive chef of 43 Degrees North and The Dunaway Restaurant, Hennessey opened Stages at One Washington, solidifying his place in the community by supporting local farms and maintaining active membership in Chef’s Collaborative. In 2014, he was named a StarChefs.com Coastal New England Rising Star Chef and a semi-finalist for James Beard’s “Best Chef, Northeast.”