Welsh by birth, trained in luxury 5 star hotels in London and Zürich.

His mentor Nico Ladenis, a three Michelin star chef, gave him the notion of pushing his ideas to the limits. He multiplied his experiences; The Machrie – Isle of Islay, Scotland; Suntory one Michelin starred Japonese restaurant in London.

Subsequently he spent 10 years in the Alps; Savoie, Austria, Italy and Corsica.

He opened his first restaurant; La Fresque in La Rochette then launched Le Panoramic/Alptitudes in St.Alban Leysse (New talent 2012 Gault & Millau 14/20). He continued the adventure with Le Chat Qui Nage at Chateau de Bourdeau (Gault & Millau 15/20 and three chef’s hats during 2017, 2018 and 2019 with the prize for innovation for the Rhone-Alpes Region 2018).

His motto “A stranger in a Strange Land” My food is based on vegetables and plants, Lake Fish and finely selected meats, it is rustic and elegant at the same time, with exotic and extravagant touches.

Siôn Evans loves exhale simple ingredients by working the textures, especially with plant-based cooking. The creation of dishes originates with a real harmony and a marriage of flavours, result of a fusion of the influences from his rich culinary background. For la Ferme d’Hubert he has imagined a contemporary Isere-style of food that is healthy and free-spirited, to taste without moderation.