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Chef Rob Evans was one of
Food & Wine magazine's Best New Chefs in 2004, and
won the prestigious the Best Chef Northeast award from the James
Beard Foundation in 2009. Evans resume includes a stint at the
famed French Laundry where he worked with the acclaimed Chef
Thomas Keller.
In 2008 Hugo's was recognized by Wine
Spectator for the quality of their wine list. A visit by The
Ethicurean elicited this response "The whole experience —
the unlikely pairing of flavors, the ethereal aromas — was
intoxicating." Type A Diversions declares that Hugo's "sets
the bar high for masterful eclectic cuisine," and The Maine
Sunday Telegram says quite simply that "Hugo's writes poetry
with food."
Watch this video to get a better
understanding Evans philosophy and approach to food. If you're
still hungry for more information read "A Day in the Life of Master Chef Rob
Evans" from Taste of the Seacoast or
the Maine magazine article
from 2010.
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Reviews
The Golden Dish
(6/13/2011)
Vin et Grub
(3/21/2011)
Portland Phoenix
(2/23/2011)
From Away
(2/10/2011)
Dine in Portland
(3/5/2010)
Maine Sunday Telegram
(12/20/2009)
Appetite Portland
(11/12/2009)
Belly Love
(10/28/2009)
Food for Thought
(5/31/2009)
Travels with Hilary
(9/26/2008)
Postcards from Tom
(9/20/2008)
Between Meals
(9/10/2008)
The Ethicurean
(7/16/2008)
Portland Phoenix
(11/1/2006)
Boston Globe
(7/16/2006)
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