Inside the Kitchen: Seven Questions with Chef Evan Neumann of Auro

A perfectly ripe fruit, picked at the right moment.

It embodies one of the principles that guides my cuisine: respecting the rhythm of the seasons and allowing exceptional products to express themselves naturally.

My most meaningful food memories take me back to the Mediterranean coast during my childhood.

I remember long weekends spent by the sea, followed by meals shared with friends in small beachside restaurants. Bouillabaisse was always at the center of those moments, and the aromas of saffron, fennel, shellfish, and freshly caught fish remain deeply rooted in my memory.

Those experiences taught me one of the most important lessons of my career: a great dish is never just a recipe. It is the expression of a flavor, a place, and a moment.

That philosophy continues to shape my cuisine today.

Fine dining is the expression of hospitality at its highest level.

It goes far beyond technique or presentation. It begins with exceptional products, continues through service and wine, and culminates in a dish that reflects the season, the people behind the ingredients, and the identity of a place.

For me, every detail matters. Understanding where products come from, sharing the work of producers and farmers, and creating a genuine connection with guests are just as important as the execution of the dish itself.

The plate remains the culmination of the experience, but its true meaning comes from everything that contributes to it.

The most memorable dining experiences are not necessarily the most complex; they are the ones that create emotion, authenticity, and a lasting memory.

My long-term goal is to continue developing a cuisine that remains deeply connected to local producers, seasonality, and the identity of each region in which I cook.

I want to keep working closely with producers and farmers to follow the seasons as closely as possible and to serve the best products at the right moment.

Building strong kitchen teams where mentorship, collaboration, and the transmission of knowledge are part of the daily culture is equally important to me.

Ultimately, I hope to create restaurants that combine excellence with a strong culinary identity while building meaningful connections among guests, producers, and the local community.

Plénitude in Paris.

Chef Arnaud Donckele’s cuisine has always fascinated me, particularly his extraordinary approach to sauces.

I admire the way he uses sauces not simply as accompaniments, but as the foundation of a dish. His work with infusions, extractions, aromatics, and reductions demonstrates an exceptional level of precision and creativity.

Visiting Plénitude would be an opportunity to experience a culinary philosophy that continues to inspire me.

I believe that great cuisine begins with understanding a product.

Knowing where it comes from, how it is cultivated, and when it reaches its peak allows a chef to reveal its full potential.

My role is not to transform an ingredient beyond recognition, but to highlight its identity while creating a cuisine that reflects the place in which it is created.

Fresh bread, butter, and a soft-boiled farm egg.

This combination reminds me that the most satisfying dishes are often the simplest.

It reflects my appreciation for exceptional ingredients and my belief that quality should always come before complexity.

Even after years spent in Michelin-starred kitchens, I still find comfort in products that speak for themselves.