Evans Corrales is a seventeen year veteran at the Restaurant at Rowayton Seafood, in Rowayton, Connecticut. Evans started his career in his home community in Costa Rica working in the family business. Cooking along side his dad he started to learn the art of cooking at the young age of twelve! His passion for cooking started here and took him to the United States a decade later to continue to pursue his career.
Evans started in the Rowayton Seafood kitchen preparing the salads, moving to a line cook and eventually Executive Sous Chef. Working under various Executive Chefs he continued to develop his personal style. Simple, Fresh seafood (from the Rowayton Fish Market) beautifully presented.
As Executive Chef, Evans has curated a devoted team in the kitchen. Some of the staff have been working with Evans from the beginning. The father of two knows about family. “We are all family here,” my team, front of the house and the owner as well.