2017 Los Angeles Rising Star Chef Gareth Evans of Gwen

2017 Los Angeles Rising Star Chef Gareth Evans of Gwen
April 2017

Gareth Evans began his career working for one of the world’s best chefs at one of the world’s best restaurants, and he has carried on like to his current post at Curtis Stone’s Gwen in Los Angeles. Evans got his start working the line at Gordon Ramsay and Marcus Wareing’s Savoy Hotel in London, under Rising Stars alum Josh Emett. Evans next moved to Paris to cook at Jöel Robuchon’s La Table, where, as chef de partie, he helped the restaurant advance from one to two Michelin stars. He then assisted in the opening of L’Atelier de Jöel Robuchon back in London. 

In 2007, Evans moved to the States to cook at Thomas Keller’s Per Se in New York City, working with Rising Stars alum Jonathan Benno. Returning to the Gordon Ramsay family, he cooked with another Rising Stars duo, Marcus Glocker and Ron Paproki, at the London in Midtown Manhattan.  

In 2008, Evans moved to the West Coast to open Maude with Stone. As executive chef, Evans’ tour-de-force tasting menus were a thought-provoking exploration of a specific seasonal ingredient that changed each month. In 2016, Evans and Stone debuted Gwen in Hollywood. There, his tasting menus draw from the restaurant’s extensive butchery program and wood-fired kitchen—and from the skills, Evans has garnered from some of the biggest names in food

Interview with L.A. Rising Star Chef Gareth Evans of Gwen

Caroline Hatchett: How did you get your start? 
Gareth Evans:
I opened Maude with Curtis [Stone] three years ago. I packed up the car and put as much stuff in there as possible. I was at Per Se two years before that, and at Gordon Ramsay with Marcus Glocker and Ron Paprocki before that. 

CH: Who's your mentor? 
I worked under Jonathan Benno at Per Se. My first chef was in London, Josh Emett. Olivier Limousin at Robuchon; he taught me French [cuisine] in Paris, and we opened L’Atelier in London together. 

CH: What's the biggest challenge facing your restaurant? 
The learning curve. Every day, there are so many variables with wood-fire cooking. With all the rain we just had, the wood burned so differently. Cooking with live fire is a challenge, but it’s also fun, trying to incorporate those flavor into the cuisine and onto the menu. 

CH: What's your five-year plan?
I’ve been here four years in October [2016]. This is an ambition project, we’re just getting going and finding our feet with this space. My goal is to keep moving forward with this. I just introduced a 10-coruse tasting menu. I’m working on changing and evolving the menus.