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Chef Rob Evans was one of Food & Wine
magazine's Best New Chefs in 2004, and was nominated for the
prestigious the Best Chef in the Northeast award from the James
Beard Foundation in 2007. 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.
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Reviews
The Ethicurean
(7/16/2008)
Type A Diversions
(5/10/2008)
Type A Diversions
(7/1/2007)
Accidental Vegetables
(3/18/2007)
Portland Phoenix
(11/1/2006)
Maine Sunday Telegram
(9/3/2006)
Boston Globe
(7/16/2006)
Food for Thought
(7/1/2005)
Maine Sunday Telegram
(12/26/2004)
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