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April 6, 2020
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Chef Evan Francois

Chef Evan FrancoisChef Evan Francois hails from Wisconsin, but he landed happily in Utah some years ago after cooking his way through restaurants and hotels in varied parts of the country. Quick to recognize his passion for food and aptitude for working in the kitchen, Evan enrolled at Le Cordon Bleu College of Culinary Arts in his formative teenage years and landed a position shortly thereafter as a sous chef at the American Club Resort in Kohler, WI. A move to Aspen, CO soon saw him as the executive chef at Hotel Jerome, where he studied and worked alongside such world-class chefs as Rick Moonen, Gabriel Kreutzer, David Chang, and Masaharu Morimoto. He has worked as the executive chef at Le Rouge French Bistro and the Sky Lodge in Park City, and more recently, as the executive chef at Harmon’s cooking schools, where his easy demeanor enabled him to deconstruct the mystery behind cooking and present it in an easy-to-follow and approachable way.

Chef Evan has worked in every aspect of the culinary field. His experience lends an extensive knowledge of French cuisine, but his passion extends to all types of cuisine. Be it with the spice of India or the tang of the Greek seaside, he loves mixing modern-day techniques with classic recipes to craft dishes that are creative, carefully prepared, and unparalleled in flavor.

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