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 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 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 bails, 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 was bussing tables and working the line with his first mentor, who taught him his first lessons in classical French cuisine.

After graduating Le Cordon Bleu culinary school he honed his skills cooking at The Heron in Narrowsburg, NY and as a sous-chef at Revolution is Rochester, NH. Eventually he worked as a sous-chef with his mentor Chef Lee Frank at Anneke Jans in Kittery, ME. To further refine his craft and expand his knowledge he joined Stages to work with Chef Evan Hennessey.  


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.




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