Roger Evans

My interest in cooking started at an early age with helping my mother bake cakes, helping with the cooking on holidays and working in a friend’s dad restaurant. I decided this was the career for me and attended Westminster College from 1972 for 3 years to gain the necessary starting qualifications. I worked alongside college attendance in order to gain some practical experience and further knowledge. My first job after qualifying was at the Intercontinental in Park Lane, under the guidance of Peter Kromberg, followed a couple of years later by a move to Grosvenor House Hotel. My first Sous Chef position was at the Café Royal, where I was lucky enough to work with Paul Bocuse, from L'Auberge du Pont de Collonges, a renowned Michelin Starred restaurant in Lyon, when he came over and spent some time with us, followed a few years later by a move to the Westbury Hotel. I then moved into my first Head Chef position, opening a new concept restaurant called the Braganza in Frith Street, Soho. My career took a difference direction in 1987, when I moved into a club land role where I spent the most enjoyable 29 years until I retired. 28 years spent at the IOD juggling the restaurant, brasserie, wine bar, 7 function rooms, 2 lounges and 23 meeting rooms. At the IOD it was our pleasure to be the semi-final restaurant featured on one of the seasons of Master Chef. I finished off my working life at the Caledonian Club in Belgravia. Since then, I haven’t looked back and spend my time travelling as often as I can, especially to Italy which is an all time favourite. I also discovered and developed a love of Asia after a wonderful 25th Wedding Anniversary trip and have since enjoyed the cultures and travel in to South Africa, Japan, Bali, Australia, Sri Lanka, India, Malaysia, Borneo, Cambodia, Thailand. I also enjoy playing golf, working on my allotment growing organic vegetables and keeping our garden in check, along with a continued interest in the League, the industry, sharing all the knowledge and experience gained over a lifetime of service and ensuring robust and well rounded opportunities for the development and education of our young chefs.