A proud graduate of Johnson and Wales University, Chef Allen honed his skills in the heart of the culinary world. With ten years of culinary mastery in Charleston, SC, he immersed himself in the rich tapestry of Southern flavors and techniques, refining his craft with each dish.

Chef Allen's dedication to culinary innovation and commitment to excellence have garnered prestigious accolades, including a sold-out James Beard Dinner in NYC, a testament to his culinary prowess and creativity.

As the former Chef Partner of Rooster's Wood-Fired Kitchen Uptown, Chef Allen delighted diners with his inventive interpretations of classic dishes, earning acclaim for his bold flavors and impeccable execution.

For me, cooking is...

Cooking isn't just a hobby; it's a journey of self-expression and discovery. It's about connecting with others through the universal language of food.

I learned to cook at...

Many incredible restaurants with a decade in Charleston, SC. Global Restaurant, Corkbuzz, Rooster's Wood-Fired Grill in Charlotte since 2008.

A cooking secret...

Use the best and freshest ingredients I can source. Nothing tastes better than a vegetable that was on a plant 12 hours earlier.

My menus

Modern Southern

STARTER

All inclusive

Pickled Shrimp, cucumber salad, corn vinaigrette

FIRST COURSE

All inclusive

Mushroom Dumplings, green tomato, andouille, spiced crawfish gravy

MAIN COURSE

All inclusive

Smoked Duck, collard greens, bacon, heirloom tomatoes, pimento cheese

DESSERT

All inclusive

Grit Spoon Bread, pecan pudding, banana

Modern Italian

STARTER

All inclusive

Caper Cured Tuna, radish, sweet onions, caesar pesto

FIRST COURSE

All inclusive

Crispy Eggplant, smoked tomato, marinated mozzarella

MAIN COURSE

All inclusive

Lemon Herb Pappardelle, carbonara, fava beans, braised pork belly, parmesan

DESSERT

All inclusive

Strawberry Panna Cotta, basil-orange marmalade, candied almonds, shaved chocolate

Modern French

STARTER

All inclusive

Pickled and Smoked Beef Tartare, salted egg yolk, dehydrated olive, brown butter brioche

FIRST COURSE

All inclusive

Sous Vide Scallops, baby potato mille-feuille, artichoke barigoule relish, crab fondue

MAIN COURSE

All inclusive

Herb Seared Quail, field pea ratatouille, pickled celery, caper veloute

DESSERT

All inclusive

Stuffed Crepe, lavender pot de creme, candied berries

Chef Allen's reviews

5

•

8 services

The most creative cuisine we have had in any restaurant in a long time. Every course was bursting with flavors. An amazing treat for anyone lucky enough to get Allen Evans.

Chef Allen did a phenomenal job with our private dinner. I hosted a dinner for my best friend who is joining the Peace Corps for two years. Chef Allen was so intentional and enjoyed the evening with us. The food quality was top tier. I also really appreciated that he used local produce and told us the preparation for certain ingredients in all of the courses. He brought beautiful dishes that even paired nicely with the colors in the meals. He set up and cleaned up in a timely manner. 5 course meal that shared with me prior to the dinner, then printed to have for each guest with a special note to my friend leaving for Uganda. I also asked what wines would pair well with the course - he provided all his suggestions which paired so well with each course. His 6 week balsamic marinated tomatoes were to literally die for... crackers that would melt in your mouth, smoked duck that was so tender and juicy and a desert that was just the right of sweetness! 100% recommend. He even brought us an extra treat that was a cheese and berry pairing and it was perfect.