🇺🇸 United States · Italian cuisine · b. 1978
The 'pasta architect' and master of handmade Italian noodles in Beverly Hills and Los Angeles.
Evan Funke was born in Santa Monica, California, in 1978, and was raised in Pacific Palisades. He is one of five children of Oscar-winning special effects photographer Alex Funke. After graduating from Crespi Carmelite High School in Los Angeles, Funke attended Le Cordon Bleu College of Culinary Arts in Pasadena but was recruited after six weeks by Wolfgang Puck, eventually becoming sous chef at Spago in Beverly Hills after three years.
His singular passion as a pasta maker and chef was solidified in Bologna under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese. While in Italy, Funke ate pasta cacio e pepe three times a day for 23 days straight to 'discover its true essence,' becoming one of the driving factors behind the dish's renaissance in the United States.
Funke is a two-time James Beard-nominated chef described as a culinary storyteller, custodian of Italian tradition, and master of old-world handmade pasta techniques. His restaurant portfolio includes Funke (flagship in Beverly Hills, 3-story love letter to Italy), Mother Wolf (Roman cuisine in Hollywood, Las Vegas, Miami), Felix Trattoria (Venice, first restaurant to feature a pasta laboratorio in the dining room), and Tre Dita (Chicago, Tuscany-focused cuisine).
Handmade pasta as sacred tradition and art form. Evan Funke believes that pasta is not a vehicle for sauce — it is the centerpiece, the subject of reverence and technical mastery. His philosophy honors the regional pasta-making traditions of Italy, from the intricate handmade shapes of Bologna to the wafer-thin pizzas of Rome, each executed with obsessive precision and respect for authentic technique.
Flagship restaurant; 3-story celebration of Italian cuisine and handmade pasta.
Roman cuisine; La Cucina Romana traditions; wafer-thin pizza Romana.
First restaurant to feature a pasta laboratorio in the dining room; handmade regional Italian pastas.
Tuscan cuisine focus; grilled steaks and regional pastas.
“Pasta is not a side dish. It is the art form. Everything else exists to support it.”
— Evan Funke philosophy
“I spent 23 days eating cacio e pepe three times daily to understand it. That is what mastery requires.”
— Culinary dedication statement
Attends Le Cordon Bleu; recruited by Wolfgang Puck after 6 weeks.
Becomes sous chef at Spago in Beverly Hills after 3 years of training.
Moves to Bologna to study under Alessandra Spisni at La Vecchia Scuola Bolognese.
Returns to California with deep mastery of handmade pasta techniques.
Opens Felix Trattoria on Abbot Kinney Blvd, Venice; features pasta laboratorio.
Publishes 'Funke: Handmade Pasta' cookbook.
Expands Mother Wolf to multiple locations (Hollywood, Las Vegas, Miami).
Opens Tre Dita at St. Regis Chicago.
Continues expansion of pasta-focused restaurant empire.
Funke is a pasta virtuoso specializing in handmade Italian pasta from various regions. He is particularly renowned for his mastery of Roman pasta dishes, regional Bolognese tagliatelle, and the popularization of cacio e pepe in the United States.
The pasta laboratorio is a concept pioneered by Funke at Felix Trattoria — a visible pasta-making station in the dining room where chefs handmake fresh pasta throughout service, allowing diners to witness the craft.
Funke was recruited and trained by Wolfgang Puck at Spago in Beverly Hills after just six weeks at culinary school. His pasta mastery was developed under Alessandra Spisni at La Vecchia Scuola Bolognese in Bologna.
Funke spent time in Bologna studying handmade pasta traditions under Alessandra Spisni. During this period, he famously ate pasta cacio e pepe three times daily for 23 days to fully understand and master the dish.
Funke believes that pasta is not merely a vehicle for sauce but the centerpiece of Italian dining, worthy of reverence and technical mastery. His approach honors regional Italian pasta traditions with obsessive precision.
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