A prominent figure in the culinary world, Evan Funke, has become well known for his mastery of handmade pasta and his dedication to preserving Italian gastronomical tradition. Funke has made a name for himself off of his passion for Italy’s culinary tradition with an emphasis in pasta, and is now based out of Los Angeles. A two-time James Beard Award finalist, Funke has received not only accolades for his incredible restaurants, but also for his cookbooks and media presence that have made him a recognizable face in food culture today.
Table of Contents
Profile Summary
| Full Name | Evan Funke |
| Date of Birth (DOB) | 1980 (44 years old as of 2024) |
| Nationality | American |
| Occupation | Chef, Restaurateur, Author |
| Specialty | Handmade Pasta, Italian Culinary Traditions |
| Restaurants | Felix Trattoria (Venice, CA), Funke (Beverly Hills, CA), Mother Wolf (Hollywood, Las Vegas, Miami – upcoming), Tre Dita (Chicago, IL) |
| Training | La Vecchia Scuola Bolognese, Bologna, Italy |
| Notable Mentors | Alessandra Spisni, Wolfgang Puck |
| Notable Cookbook | American Sfoglino (2019) |
| Awards | James Beard Award Nominee, IACP Award (Best Cookbook), IACP Award (Best Photography) |
| Documentary/Series | Funke (2018), Shape of Pasta (Docu-series) |
| Spouse | Grace Kim Funke |
| Date of Marriage | May 17, 2016 |
| Upcoming Projects | Mother Wolf (Miami, opening Fall 2024) |
| Philosophy | Preservation of Italian culinary heritage, storytelling through food, seasonal ingredients |
| Estimated Net Worth | $5 million to $6.5 million (as of 2024) |
De Culinaire Achtergrond: Patisse Rijpt In Italiƫ
Funke’s pasta path started in the land of Bologna, Italy, where he apprenticed with Alessandra Spisni at La Vecchia Scuola Bolognese. It came to be a life-changing, catalytic experience ā it sparked knowledge in traditional Italian cooking methods and further emphasized his outlook on the preservation of culinary heritage. Before opening his own places, Funke apprenticed with Wolfgang Puck at Spago in Beverly Hills for six years. The time he spent in the kitchens of Italy, paired with those training days and all-time standouts at high-end establishments help to frame his culinary outlook.
Restaurant Empire: Honoring Italian Traditions
Evan Funkeās restaurant portfolio is a testament to his love for regional Italian cuisine, with each establishment offering a unique glimpse into Italyās diverse culinary landscape.
- Felix Trattoria: Located on Abbot Kinney Boulevard in Venice, California, Felix Trattoria is where Funkeās devotion to handmade pasta is most vividly showcased. The restaurant features a pasta laboratorio, where diners can watch pasta being made using traditional techniques. Known for its use of seasonal ingredients, Felix has become a cornerstone of the Los Angeles dining scene.
- Funke: Situated in Beverly Hills, this three-story flagship restaurant brings together Funkeās cumulative culinary experiences. It offers a broad exploration of Italyās regional culinary traditions, focusing on pasta dishes made using ancient techniques, alongside other authentic Italian fare.
- Mother Wolf: Paying homage to Roman cuisine, Mother Wolf is located in Hollywood and offers diners a taste of Roman classics, including traditional pizzas and pasta dishes. The restaurant has been so well-received that Funke has expanded its concept to a Las Vegas location, with a Miami location set to open in Fall 2024.
- Tre Dita: Located at the St. Regis Hotel in Chicago, Tre Dita emphasizes the flavors of Tuscan cuisine, with a particular focus on pasta and grilled steaks.
Library and Media: Sharing the Pasta-Making Recipe
Aside from his restaurants, Funke has also left a mark on the publishing world. In 2019 he published the book “American Sfoglino,” an ode to hand-rolled pasta from the Emilia-Romagna region. With notable awards, including the 2020 IACP Award for Best Cookbook and raves about its stunning photographyāall to accompany the step-by-step pasta-making guidelines. Written by three veteran pasta makers, āAmerican Sfoglinoā offers recipes for 15 pasta shapes, complete with sauces. For noodle nerds, it has quickly morphed into a kitchen bible of sorts.
In addition to her writing Funke’s career as a chef has also been profiled on film. The 2018 documentary Funke follows him from his early days through the launch of Felix Trattoria. In addition, Funke also starred in the docu-series “Shape of Pasta”, as he travelled throughout Italy to learn about obscure kinds of pasta and their stories, further demonstrating his passion for preserving culinary heritage in Italy.
OR:Culinary Philosophy: A Pasta for a Thousand Words
Evan Funke treats the craft of cooking as more than creating a delicious dish but rather an opportunity to crack open moments in time and live digitally as the storyteller, celebrating Italy by its culture then food. Pasta, in particular, Funke sees as the “food of the people.” Every plate he prepares, takes after an account established in Italian convention, with a story that mirrors a particular history and regional importance.
In his restaurants, Funke pays respects to the traditional methods of how every dish is upheld as authentic and respectful of its components: time, age, care of the technique in which it has been passed down through time. By respecting and preserving pre-industrial culinary practices, and with a canny eye on seasonality and hospitality, he’s become a figurehead for the industry.
The Chef: Personal Life and Support
Evan Funke ā Wife, Grace Kim Funke Evan married the love of his life, Grace Kim Funke on May 17, 2016. Grace has been an important support system for Pomeroy over the years, as he juggled the complexities of multiple high-profile restaurants. Although Grace keeps a very low profile, she is often recognized by Funke and credited for her role in her life, occasionally posting their moments together on social media, usually during special occasions.
Future Directions: Growth and Creativity
Evan Funke is getting busier, with new projects on the way. In addition to Miami Mother Wolf, set to open in Fall 2024, Funke plans to continue sharing his love and knowledge of pasta-making and Italian culinary traditions through education. With any new adventure, he combines his unique signature of loving, respect for the foodways and narrative to remind us that the Italian culinary heritage is a tale that still deserves telling.
As one of the most honoured chefs in the world currently, Funke also has a reputation for trying to save and raise Italian cuisinart creating modern holders of these cooking practices. And, by way of his restaurants, cookbooks, and show Circuiti gastronomici con Massimo Bottura (Gastronomic Circuits with Massimo Bottura ), inspiring seasoned cooks as well as home ones; keeping the art of handmade pasta alive for many years to come).
Social Accounts
FAQs-
What is Evan Funke doing now?
Evan Funke is currently focused on his restaurants, including Funke in Beverly Hills, which opened in May 2023, and Mother Wolf Las Vegas, which opened in late 2023. He also recently launched Tre Dita in Chicago, showcasing Tuscan cuisine. Funke is exploring additional ventures, including a potential project with chef Giada DeLaurentiis, while continuing to refine his culinary techniques and maintain his commitment to traditional Italian pasta-making methods.
Does Evan Funke speak Italian?
Evan Funke has built a vocabulary in Italian through his culinary experiences, particularly during his time in Italy, but he did not grow up speaking the language. He has learned it over time, focusing on the language of food and cooking techniques rather than formal fluency.
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