Evan Sheridan, Executive Pastry Chef
Born and raised in Iowa, Executive Pastry Chef Evan Sheridan traveled throughout the country eager to develop his education in the culinary arts and advance his craft, before landing at the Trump International Hotel and Tower in Chicago. Most recently, Sheridan held the position of Executive Pastry Chef at the AAA Five Diamond and Forbes Five Star rated hotel, The Umstead, in North Carolina where he oversaw the pastry menu development for their restaurant outlets and banquet facilities.
Sheridan’s career has always been driven by his desire to cook and to provide for his family. Although he began cooking for practical reasons, he fell in love with life inside the kitchen.
After some time working in savory positions, and because he is always attracted to new challenges, Sheridan took a job at a small bakery in Iowa. This experience preempted a 6-month education at The French Pastry School, made possible by a scholarship from the For the Love of Chocolate Foundation.
Upon completion of the program and ready to apply his newly-expanded knowledge in a restaurant setting, Sheridan spent one year working for the Michelin-starred restaurant Boka under Chef Giuseppe Tentori. Afterwards, he transitioned into a role with Jimmy MacMillan at The University Club of Chicago. Another year later, Sheridan moved on to the two Michelin-starred Inn at Little Washington where he was granted the opportunity to travel and develop his personal style. It was there that Sheridan began building his own brand, and first managed his own team – learning from Patrick O’Connell and the elevated service that is offered by The Inn.
Not overly swayed by modern sensibilities, Sheridan’s style is driven by the use of classical techniques to enhance flavors and showcase his products. Throughout his tenure at the French Pastry School, Sheridan fine-tuned his practice to focus on precision and complexity, while still allowing for simplicity – playing with only two or three ingredients at a time that have complementary profiles.
Sheridan is excited about the opportunity to join the two Michelin-starred Sixteen and work with Chef Nick Dostal in a city he has come to love. He values the impact of positivity and aims to live in the moment as much as possible. Outside of the kitchen, he spends as much time as he can with his wife and three children, exploring the beautiful features of Chicago.