Randy Evans, H-E-B - Recipe for Success

Randy Evans, H-E-B

Black-eyed peas, lady creamers, butter beans, zipper cream, purple hull, cream crowder peas--ask 2011 Houston Rising Star Chef Randy Evans what is his favorite variety of peas--

or any other type of produce--and you receive a passionate, knowledgeable answer. Evans often handpicks his produce from the vine, soil, or the back of a farmer's pick-up truck for the evening meal at his restaurant. He takes deep and competitive pride in sourcing the highest quality, fresh-from-the-earth product from local farmers and purveyors.

Evans, who grew up near his grandfather's farm eating the freshest produce and vegetables and watching his mother bake countless country desserts, originally had no intention of 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 find to friends, he realized that the kitchen was where he truly belonged.

While completing the culinary program at The Art Institute of Houston in 1996, Evans joined Brennan's of Houston and worked through every station and rank in the kitchen; he was appointed executive chef in November of 2003. In 2006 he published The Kitchen Table and received the gold medal in the cookbook category at the 11th Annual Independent Publisher Book Awards. The Kitchen Table features a plethora of recipes served over 15 years at the one-of-a-kind kitchen table at Brennan's of Houston, situated in the middle of its bustling kitchen.

Evans' other big culinary interest lies in organic gardening. "I knew a lot about gardening but wanted to learn more, so I recently completed a course on organic gardening offered by Urban Harvest," he says. "I want to teach my kitchen staff to have respect for the food and ingredients we serve. Our chef's garden will be a natural, sustainable garden with no chemicals, and cisterns to collect rain water."

As for awards, Haven was named Best New Restaurant in Houston by My Table Magazine in October 2010, placed in the Top 20 Best New Restaurants in the Nation by Esquire Magazine in November 2010, one of 5 Best New Restaurants in the South by Southern Living in January 2011, and Second Best New Restaurant in Texas by Texas Monthly in February 2011.

Chef Evans gives much of his time and energy to a number of philanthropic organizations and events in the Houston area such as Recipe for Success, Urban Harvest, Texas Foodways, and many more. Chef Evans currently serves as a spokesman and consultant for the Texas Department of Agriculture's Shrimp Marketing Board and Texas Department of Forestry and Horticulture.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Drop Paris an email and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.