Chef Chat, Part 1: Randy Evans of Haven

Categories: Chef Chat

That cool restaurant tucked back off Kirby is more than a year old. This week, we speak with Randy Evans, executive chef and partner of Haven and former executive chef at Brennan's, about his past and Haven's present.

EOW: Who were your culinary inspirations?

RE: Number one, my mom... Her father had a farm, and they raised their own animals. She always knew how to cook, can and bake. My mom's cooking really had an influence, especially on the pastry side... After that, I really admired how Carl Walker and the chefs at Brennan's really made the move and Carl was really doing the first farm-to-table in Houston... I'm sure everyone always mentions Thomas Keller as an inspiration and the way he writes cookbooks.

EOW: Did you always know you wanted to be a chef?

RE: My aptitude is math and science. I went to Baylor University out of high school and was a Biology major/Chemistry minor, thought I wanted to be a doctor and five semesters in--that's when I ended up going to culinary school... I learned a lot when I was at Baylor about anatomy of animals. The education I had in terms of the science side and the chemistry of food really helped with the whole charcuterie concepts that are so popular today.

EOW: Any downfalls along the way?

RE: The construction on Kirby and 59 has been a challenge. Food-wise, I have had a hard time getting lamb.

EOW: Would you consider yourself a perfectionist?

RE: Probably so. I'm sure my wife would say that (laughs). I would say I am. I think most chefs are. Especially ones that want to do more than be a kitchen manager. You want to see every dish come out number one. Unfortunately, you're only as good as your last dish.

EOW: Besides the opening of Haven, what have been some of the biggest accomplishments of your culinary career?

RE: For me, that cookbook [The Kitchen Table Cookbook] was huge. I thought it was a once-in-a-lifetime event. Even better, that book was recipes that I wanted to do.

Check back tomorrow as Chef Randy Evans talks about life at Haven.

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Location Info

Haven - CLOSED

2502 Algerian Way, Houston, TX

Category: Restaurant

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and i want to know the pressure an executive chef undertakes in the kitchen


i need some info about becoming an executive chef can anybody help me out. i'm doing my sr exit on it


randy go back. please go back in time


Just between me and EOW readers: Randy Evans once carried around a live chicken for a week, due to some chef's initiation ritual. During this time, I saw him feed that bird bits of fried chicken. Maybe Randy is green, but his actions also encourage cannibalism.


i want to hear about those killer rolls.


get a part time job in the kitchen, start as prep, work to the line, and then calling the wheel; learn how to speak spanish, if you don't already. then if you still want more, go to school or another restaurant.


the pigeons at frenchy's fried chicken also eat fried chicken. i have always thought there slogan should be " fried chicken so good even the pigeons love it."

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