From LA Roots to the Kitchen
Evan Funke grew up in Los Angeles in a family full of artists. His siblings had obvious talents, but he didn’t feel the same spark. Struggling with low confidence and unsure of his path, a simple compliment from his girlfriend changed everything. She told him he had a gift for cooking. That was enough to push him toward culinary school.
Finding Pasta’s Heart in Italy
After graduating, Evan worked in hotel kitchens and later at a restaurant owned by a man from Bologna. No one would teach him pasta-making, so he made a bold choice—go to Italy and learn from the source. In Bologna, he trained under Alessandra Spisni, mastering over 150 traditional pasta shapes.
He learned classics like:
- Corzetti – coin-shaped pasta with embossed patterns
- Trofie – short, twisted pasta from Liguria
- Busa – hollow pasta wrapped around a skewer
- Tortelloni – large stuffed pasta
- Agnolotti – filled pasta from Piemonte with serrated edges
- Chitarra – square spaghetti cut on guitar strings
- Tortellini – small ring-shaped pasta, typically smaller than tortelloni
- Orecchiette – little ear pasta from Puglia
- Tortellacci – oversized tortellini
Back to the U.S. – Burgers Before Pasta
Returning home, Evan took a job at Rustic Canyon in Santa Monica. Surprisingly, he wasn’t making pasta at first. Instead, he created a burger that became the restaurant’s cash cow. But pasta stayed on his mind.
First Failure and Lessons from the Ground Up
With a partner from Italy, he opened Bucato. The restaurant thrived—until his partner left for Tokyo. Business collapsed, leaving Evan with $3.5 million in debt. He admits he knew food, but not business. Determined to rebuild, he went to Chicago to work with Rich Melman, the owner of Lettuce Entertain You. There, he learned restaurant management from scratch and discovered the importance of treating people well.
The Rise of Felix Trattoria
In 2017, Evan opened Felix Trattoria in Venice, CA. The menu celebrated handmade pasta, and the open kitchen let diners watch the craft in action. Recognition came quickly—Esquire named it America’s Best New Restaurant, and it was nominated for a James Beard Award.
Funke – A Tribute to the Masters
Evan’s flagship restaurant, Funke in Beverly Hills, honors his mentors. Each pasta dish lists its region, city, and teacher—a unique menu philosophy that pays tribute to the women who devoted their lives to the craft.
Unique Menu Name at Funke
- Trofie al Pesto Genovese / Sofia / Liguria
- Tortellini in Brodo / Alessandra / Emilia-Romagna
- Tagliatelle al Ragu Bolognese / Alessandra / Emilia-Romagna
- Tortellacci Burro E Salvia / Alessandra / Emilia-Romagna
- Orecchiette Con Salsiccia, Broccoletti E Nduja / Nunzia / Puglia
- Agnolotti Del Plin / Gemma / Piemonte
- Meringata Grantia Di Mandarino, Finocchio Candito
- Lasagna Verde Alla Bolognese / Alessandra / Emilia-Romagna
“Rolling the dough is a dance with feeling, energy, heart, and a life.”
For Evan, pasta gave him direction, purpose, and a reason to live. His goal is simple: MAKE PASTA.
Where to Find Him Today
- Felix Trattoria – Venice, CA: Watch pasta being made through the glass while enjoying Emilia-Romagna traditions.
- Funke – Beverly Hills, CA: A flagship restaurant where pasta history meets modern excellence.
Related Reads on My Blog
👉 Stanley Tucci’s Liguria – If you want to learn more about Ligurian basil pesto.
👉 Stanley Tucci’s Puglia – If you want to hear the story of Italian women making orecchiette.
👉 Stanley Tucci’s Bologna – If you want to discover the tale behind rich ragù Bolognese.
👉 A Short Story of Pasta – Part 1 – The history of pasta in Italy.
👉 A Short Story of Pasta – Part 2 – How pasta spread from Italy to the world.