Chef/Owner evan hennessey
Chef Hennessey is an award winning chef and Dover native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Dunaway Restaurant, as well as Chef de Partie of the 100 Club, all in Portsmouth, NH.
Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England.
sous-chef justin Hewitt
Chef Hewitt grew up in a small town in Northeastern Pennsylvania. His love and respect for food came from a childhood spent with animals, rolling hay bales, farming and 4H. At the age of 15 he found himself doing yard work at a local restaurant, Hazzards Rainetree. Within a few years he went from bussing tables to working the line and learning his first lessons in classical French cuisine.
After High school Justin moved to Dover New Hampshire to continue his education at Le Cordon Bleu. After graduation in 2005 he moved to Vermont to join Harrimans Kitchen. He began as a line cook and worked his way to a lead line position in the kitchen.
n 2007 Justin moved back to his hometown in northeastern Pennsylvania to study ice carving under Mark Crouthamel at Ice Works. In 2008 he found himself back at Hazzards Rainetree to again apprentice underneath David Hazzard, his first mentor. The following 2 years Justin worked as a sous chef at Settlers Inn in Hawley Pennsylvania. From 2012-2014 he worked underneath Paul Nanni, former sous-chef at two Michelin star Aquavit, at The Heron in Narrowsburg New York.
2014 brought Justin back to Dover New Hampshire. As a sous chef he helped open Revolution Taproom and Grill in Rochester New Hampshire with Dale Raymond. To continue his professional growth he then spent the next 2 years working under his next great teacher, Lee Frank, at Anneke Jans in Kittery. Justin then decided the next step was to join Stages at One Washington as a sous-chef and we are thrilled to have him.
general manager shara khalsa
Shara comes to Stages with over 25 years of experience in the restaurant industry.
Previously she worked for the Giorgio Armani Corporation as a Visual Merchandiser in the Manhattan store. She was then asked to be the GM of the Armani Café where she assisted in the re-opening of both the NYC and Boston restaurants. Shara also spent time as the GM at C9 Restaurant in the Washington Square Hotel. After a move to the San Francisco Bay Area, she worked as a manager at the renowned BayWolf Restaurant, and then was a part of the opening management team of Traci Des Jardins Acme Chophouse.
Shara has spent years inspired by, learning about and experiencing dining at its finest while in the company of cooks, chefs, managers and sommeliers at Aureole, Le Cirque, Daniel, Cafe Boulud and Aqua.
She feels honored to have joined a chef of that caliber here in Dover, NH.
Chef De Partie Elena faltas
Elena Faltas is a rising chef on the seacoast of New Hampshire. She grew up in Massachusetts and completed her BA in Psychology at the University of Massachusetts in 2014. While studying at Umass, Elena traveled abroad to live in Spain and was excited to be provided housing by a local Chef in Seville. While traveling throughout Spain and Europe she was able to expand her love for cooking and culture in an educational environment. She learned from her host, Mercedes and completed a culinary course at the University of Seville. After graduating, Elena dedicated herself to cooking. She landed her first prep job at Cava, a tapas and wine bar on the seacoast of New Hampshire. After two years she had moved up to garde manger, grill and expo, and eventually hosting two of her own pop-up dinners at Cava.
Elena is thrilled to be a part of the Stages team, working alongside passionate mentors and contributing her creativity and energy to the kitchen. She is gaining skills and a greater understanding of the endless inspiration that comes from foraging the seacoast.