Randy Evans

Executive Chef, HAVEN

Chef Randy Evans, 34, born and raised in Texas, grew up near his grandfather's farm, eating the freshest produce and vegetables and watching his mother bake countless country desserts, but did not foresee himself becoming a chef. Instead, he studied biology at Baylor University planning to become a doctor, but, after hosting numerous dinner parties and bragging about his latest antique cookbook finds to friends, he discovered that cooking in the kitchen was where he truly belonged.

Following completion of the culinary program at The Art Institute of Houston in 1997, Chef Evans joined Brennan's of Houston under the helm of famed Chef Carl Walker. Through studious effort of Chef Walker's cooking techniques and leadership, and working his way through every station and rank in the kitchen, Randy Evans was appointed Brennan's executive chef in November of 2003.

Taking deep and competitive pride in sourcing the highest quality, fresh-from-the-earth product from local farmers and purveyors, Chef Evans showcases these ingredients in his strikingly refined and creative recipes that you'll find at the soon to be opened Haven. A certified green restaurant, Haven will have organic raised beds gardens on property using cisterns for watering.

Haven will be an oasis for fresh, farm-to-market; high quality, locally-sourced ingredients served in a beautiful venue in an eco-friendly manner using re-purposed materials... everything that Evans embraces.

One of the best ways he showcases this commitment is with his cooking style he calls "New Texas" cuisine with an ever-changing menu. His passion for all things Texas has led to his new style that will focus on the food ways of the settlers of this great state. Chef Evans will highlight cooking styles from areas of Texas such as the Gulf Coast, East Texas, the Hill Country, South Texas and cowboy cuisine of Northwest Texas.

Most recently, Chef Evans was named a "Rising Star" by Restaurant Hospitality magazine in July 2006. In 2005, he was crowned the King at the Great American Seafood Cook Off, sponsored by the Louisiana Seafood Board, for his quintessential Creole Texas dish, Wild Caught Texas Shrimp with Biscuits and Gravy. Chef Evans was also recognized as one of three "Chefs of the Future" by Texas Monthly; "Upcoming Chef of the Year" by My Table magazine; Santé magazine's "Cooking with Spirits" Award for the Mountain and Southwest region in 2004; and in 2003, he received one of ten national Bertolli Sous Chef Awards.

In November 2006, Chef Evans' cookbook, The Kitchen Table (Bright Sky Press, $29.95) arrived in bookstores throughout the country. Bringing the Brennan's culture of Southern hospitality and outstanding Texas-Creole cuisine to new kitchens, The Kitchen Table features a plethora of recipes served over the past 15 years at Brennan's unique Kitchen Table, situated in the middle of its bustling kitchen. In June 2007, The Kitchen Table received the gold medal in the cookbook category at the 11th Annual Independent Publisher Book Awards during the annual BookExpo America convention in New York City.

Chef Evans also gives much of his time and energy to a number of philanthropic organizations and events in the Houston area, such as: Share Our Strength; Urban Harvest; Houston Public Television; Recipe for Success; and many more. He has also participated in several annual Texas food and wine festivals such as The Grand Food & Wine Affair, Wine & Food Week in the Woodlands and Texas Hill Country Wine and Food Festival. Chef Evans also currently serves as a spokesman and consultant for the Texas Department of Agriculture's Shrimp Marketing Board and Horticulture and Forestry Department.