Chef Rob Evans of Duckfat - Biography

Portland, ME

March 2014

In 2012, James Beard award-winner Rob Evans gave up his Maine destination restaurant, Hugo’s, to focus on Duckfat (opened 2005) in Portland—a 25-seat sandwich shop where he makes everything from his own fish sauce, soda, and charcuterie to a dozen varieties of soft-boiled-egg mayonnaise. And yes, you can a get a flight of mayo! Before changing the face of Portland’s restaurant scene, Evans thought he would go into the family trade and become an electrician. But the kinetic energy of the kitchen zapped him away from that path and he landed in the kitchens of Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. He took over Hugo’s and made it a beacon of New England cooking—attracting attention on a national level. Evans accomplished it all with his wife and business partner Nancy Pugh. In Duckfat, they have created another institution of Portland dining—oh yea, and there’s poutine, too!