“Brennan’s menu these days has a profound, Southern soulfulness to it. Better than all ... is the anticipation of what Evans will come up with next.”
— Restaurant Critic Alison Cook, Houston Chronicle, October 2005

“Black-eye peas, lady creamers, butter beans, zipper cream, purple hull, cream crowder peas…” Ask Chef Randy Evans what his favorite variety of peas is – or any other type of produce – and you receive a passionate, knowledgeable list. Taking deep and competitive pride in sourcing out the highest quality, fresh-from-the-earth product from local farmers and purveyors, Chef Evans showcases these ingredients in his strikingly refined and creative recipes that always give a nod to the classic Creole dishes put forth by his predecessors at Brennan’s of Houston.

Chef Randy Evans, 32, born and raised in Texas, grew up near his grandfather’s farm, eating the freshest produce and vegetables and watching his mother bake countless country desserts, but did not foresee himself becoming a chef. Instead, he studied biology at Baylor University for five semesters planning to become a doctor like his sister, but, after hosting numerous dinner parties and bragging about his latest antique cookbook find to friends, he discovered that cooking in the kitchen was where he truly belonged.

Following completion of the culinary program at The Art Institute of Houston in 1996, Chef Evans joined Brennan’s of Houston under the helm of famed Chef Carl Walker. Through studious effort of Chef Walker’s cooking techniques and leadership, and working his way through every station and rank in the kitchen, Randy Evans was appointed executive chef in November of 2003.

Often driving out during the day to handpick his produce from the vine, soil or the back of a purveyor’s truck, Chef Evans is always eager to present the maximum flavor and freshness of his dishes to guests each evening.

One of the best ways he showcases this commitment is with his famed six-course tasting menu, which changes every week. His passion and talent for capturing exquisite flavors also extends to canning his own jellies and jams, which include:  Meyer Lemon Marmalade and Jelly; Mayhaw Jelly; Satsuma Marmalade and Jelly; Tomato Jalapeno Jelly; White Pepper Strawberry Preserves; Prickly Pear Jelly; Peach Preserves; Pickled Green Tomatoes; Jalapeno Bread and Butter Pickle and more.

Chef Evans’ other main interest lies in the art of charcuterie, the French designation for “cooker of meats”. His extensive travels throughout Europe have allowed him to sample the comfort foods of many cultures, providing food for thought in his charcuterie work in Brennan’s kitchen.

“At Brennan’s we always strive to stay ahead of the game and on top of the trends,” says Chef Evans. “We keep our customers thinking by personally educating them and moving their palate forward.”

Most recently, Chef Evans was named a “Rising Star” by Restaurant Hospitality magazine in July 2006. In 2005, he was crowned the King at the Great American Seafood Cook Off, sponsored by the Louisiana Seafood Board, for his quintessential Creole Texas dish, Wild Caught Texas Shrimp with Biscuits and Gravy. Chef Evans was also recognized as one of three “Chefs of the Future” by Texas Monthly; “Upcoming Chef of the Year” by My Table magazine; Santé magazine’s “Cooking with Spirits” Award for the Mountain and Southwest region in 2004; and in 2003, he received one of ten national Bertolli Sous Chef Awards.

In November 2006, Chef Evans’s cookbook, The Kitchen Table (Bright Sky Press, $29.95) arrived in bookstores throughout the country. Bringing the Brennan’s culture of Southern hospitality and outstanding Texas-Creole cuisine to new kitchens, The Kitchen Table features a plethora of recipes served over the past 15 years at Brennan’s unique Kitchen Table, situated in the middle of its bustling kitchen. In June 2007, The Kitchen Table received the gold medal in the cookbook category at the 11th Annual Independent Publisher Book Awards during the annual BookExpo America convention in New York City.

Chef Evans also gives much of his time and energy to a number of philanthropic organizations and events in the Houston area, such as:  Share Our Strength; American Liver Foundation; Houston Public Television; Cancer Counseling; the Pink Platter Project; Recipe for Success; Juvenile Diabetes Foundation; March of Dimes; the New Orleans Hospitality Workers Disaster Relief Fund and many more. He has also participated in several annual Texas food and wine festivals such as The Grand Food & Wine Affair, Wine Week in the Woodlands and Texas Hill Country Wine and Food Festival. Chef Evans also currently serves as a spokesman and consultant for the Texas Department of Agriculture’s Shrimp Marketing Board.

Or e-mail him any questions at revans@brennanshouston.com

Back to Chefs Page