A native of Los Angeles, Salt House Chef de Cuisine Evan Gotanda developed his culinary skills while working under some of the best chefs in LA. After graduating from Le Cordon Bleu in 2001, Chef Evan took an internship under Chef Kyle Connaughton at Restaurant 561 in Pasadena. Here, he quickly developed his skills, and in 2002 he landed the position of Chef de Partie at Michelin Star awarded Bastide in Los Angeles under Chefs Alain Giraud and Ludovic Lefebvre. During a year long remodel of Bastide, Evan took a position as Chef de Partie at acclaimed and Michelin Star awarded Patina Restaurant in Los Angeles, under Chefs Theo Schoenegger and Kevin Meehan and in 2007, returned to the relaunched Bastide as Chef de Partie to Chefs Walter Manzke and Paul Shoemaker. During his return to Bastide, Evan’s talents were quickly noticed, and in 2008 he was approached to join the Celestino Drago Restaurant Group as the Sous Chef of Drago Centro. Under the direction of Chefs Celestino Drago and Ian Gresik, Chef Evan became the Executive Chef of both Drago Restaurant and then Osteria Drago in West Hollywood.
After a move to San Francisco in 2013, and a brief stint as the Chef de Cuisine at Chiaroscuro in North Beach, Chef Evan met Salt House Executive Chef Vernon Morales and joined the Stock and Bones Restaurant group in 2014 as the Chef de Cuisine at Anchor & Hope. Chef Morales and owner’s Chefs Mitchell and Steven Rosenthal soon recognized that Evan’s talents were perfectly suited for Salt House where Chef Evan stepped into the role of Chef de Cuisine in February of 2015.
Well versed in the San Francisco food scene, Chef Evan is committed to developing long lasting relationships with local farmers, fishermen and purveyors. With his team of cooks, he places an emphasis on learning the importance of where ingredients are from and treating them with the care they deserve. He is currently working on culturing butter, fermenting kimchi, and making vinegar from scratch.