The Man behind the Food
Chef Gene was born in Steubenville, Ohio on November 6, 1971, the eldest of three. After graduating high school, Gene left the small town for the big city and attended the Ohio State University with the hopes of someday becoming a doctor. After stints as a cook in a fast food establishment, Gene decided to move back home, enroll in Ohio University and embark on an education in business. While interviewing for possible job opportunities in the business and finance world, he realized that his true calling was in the traditional chef whites and being chained to a stove. With the support of his wife, Kim, he finished business school and enrolled in a Culinary Arts program at West Virginia Northern Community College in Wheeling, WV.
Chef Gene got his first “true” start at The Ville Restaurant and Bar as a dishwasher. While busting suds on a daily basis, he continued to ask for the opportunity to move into the kitchen and get his shot on the line. The thankless job of a dishwasher did not seem as exciting and romantic as the life of a line cook. After some hesitation and the dismissal of employee, he was allowed to begin work in the kitchen as a prep cook. Within one year, he was promoted from dishwasher to lead cook, leading the charge on busy nights and weekends. After acceptance into the Culinary program at WVNCC, Gene moved closer to Wheeling and worked at the Nail City Brewing Company, where he was moved from pantry cook to evening Sous Chef. During his time at Nail City, he was versed on purchasing techniques, labor and food cost, and recipe development. He quickly realized that the life of a chef was not a career, but a lifestyle choice, one that he readily and whole-heartedly embraced.
Another opportunity arose when his wife was asked by her company to relocate to St. Louis, MO, a request that they eagerly and gladly accepted. Gene finished his culinary training at St. Louis Community College, all the while working at some of the top restaurants and clubs in the city. Gene was given the responsibility of Sous Chef at Paul’s in Clayton, a 100 seat restaurant in the St. Louis suburbs. The kitchen consisted of only three employees and Gene happily cooked for hundreds of people with the help of only one cook. He was then offered an internship at Greenbrier Hills Country Club, where he was exposed to larger scale a la carte, banquet cooking and more intricate garde manger techniques. He then proceeded to St. Louis Country Club, in Ladue, MO. There he was responsible for weekly menu development, meat and fish fabrication, and even more intricate cold platter preparation. Nearly a year passed and he was approach by a chef from the Ritz Carlton hotel and he decided to make a move into the upscale hotel segment. He spent months as a breakfast/brunch cook, honing his skills at executing such foods as Eggs Benedict and preparing omelets for local and national celebrities. Again, he was approached by a colleague and asked to join the culinary team at a new restaurant known as Truffle’s. He jumped at the opportunity to work and train under a four-star Italian chef, Sandro Bozzato. After two years under the tutelage of this fine chef, Gene decided that he was ready to run his own kitchen.
After spending four years far away from home, Gene and Kim decided to move back across country and found themselves calling Baltimore, MD, home. Gene took on the responsibility of Chef de Cuisine at The Elkridge Furnace Inn, Elkridge, MD, for owner/chef Dan Wecker. Gene spent three intense years writing and executing menus, employing new techniques for banquet and buffet service and training a large staff in proper technique and execution. During his time in Maryland, he also had the opportunity to teach as an adjunct faculty at Anne Arundel Community College, a job that he enjoyed immensely. When the couple’s first child, Gabrielle Alexis, came along, Gene made the tough decision to step away from the stove and give up the reigns as the Chef de Cuisine. After again relocating to his hometown, Gene was offered the position of Executive Sous Chef at the Church Brew Works, in Lawrenceville, PA. Gene worked closely with Executive Chef, Jason Marrone, to bring new ideas, techniques and menus to the restaurant. After two years, the couple’s second child, Paidin Janek, joined the family. Gene again made the decision to step away and spend time with his family. After joining the staff of West Virginia Northern Community College as an adjunct faculty member, he applied for full-time status. Upon completion of a cooking demo/lecture in front of a six member hiring panel, Gene was brought on full-time to the staff. He is completing his third full year as a Chef Instructor in their Culinary Arts/Hospitality department.
Chef Gene’s education includes a BBA from Ohio University, with a minor in economics and Associate in Applied Science degrees from St Louis Community College in Culinary Arts and Hotel/ Restaurant Management. He is currently working on a Master’s degree in Communication Studies at West Virginia University. He is a Certified Executive Chef through the American Culinary Federation after completing competency and skills-based testing in March 2009. Chef Gene works closely with local farmers markets and can often be found performing cooking demonstrations at various events. When not involved in classes or community-related activities, Gene enjoys gardening, reading and spending time with his wife and children.
Chef Gene Evans, CEC
Chef Instructor, WVNCC
p 304/214-8866
gevans@wvncc.edu
