February 20-24, 2019 Miami Beach
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Funke

Evan Funke

Evan Funke found his true culinary path in Bologna, Italy, after working for six years with Wolfgang Puck at the iconic Spago in Beverly Hills, California. During an apprenticeship under master pasta-maker, Alessandra Spisni of La Vecchia Scuola Bolognese, Funke trained in the time-honored techniques of pasta fatta a mano, or “true handmade pasta.”

Upon his return to the U.S., Funke took on the role of executive chef at acclaimed Rustic Canyon in Santa Monica, where he solidified his “return to terroir” approach to cooking by cultivating enduring relationships with some of California’s... READ MORE

Evan Funke found his true culinary path in Bologna, Italy, after working for six years with Wolfgang Puck at the iconic Spago in Beverly Hills, California. During an apprenticeship under master pasta-maker, Alessandra Spisni of La Vecchia Scuola Bolognese, Funke trained in the time-honored techniques of pasta fatta a mano, or “true handmade pasta.”

Upon his return to the U.S., Funke took on the role of executive chef at acclaimed Rustic Canyon in Santa Monica, where he solidified his “return to terroir” approach to cooking by cultivating enduring relationships with some of California’s best farmers and ranchers. In 2013, Funke’s Bucato opened to critical acclaim as one of the city’s top restaurants and set a new standard for handmade pasta in Los Angeles.

Slated for Fall 2016, Funke and Gusto 54 Restaurant Group, will open Felix on Abbott Kinney in Venice. Latin for “happy” or “lucky,” Felix is inspired by the understanding and respect for the deeply-rooted culinary traditions of Italy’s most celebrated regions. Funke and Gusto 54 present a modern, honest approach to the food of Italy, enriched by ingredients grown by California’s greatest family farms and the time-honored techniques of pasta fatta a mano.

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