Uncommon Ground on Devon
Evan Rondeau is deeply invested in the custom and practice of local and sustainable food. The rooftop farm at Uncommon Ground and Chicago's Green City Market are constant sources of inspiration in his cooking. Evan started his culinary endeavors in Burlington, Vermont, the town where he grew up. He worked at Zabby and Elf's Stone Soup, washing dishes. He moved on to slinging woks at five spice cafe, an asian restaurant, where the motto was "some like it hot."
A pivotal moment occurred when in 2003 Evan relocated to Chicago, working in local eateries and enjoying city life. In 2010, Rondeau worked under Chef Sam Burman at the restaurant Bluprint. Burman's local sourcing and whole hog cooking style sparked Evan's passion for food and motivated him to pursue the culinary arts as his life's ambition. Evan has worked his way up through the ranks to proudly take on the role of Executive Chef of Uncommon Ground Edgewater. Evan cooks humbly and from the heart.