Eve       

Chef Eve Aronoff was born in New York and raised in East Lansing, Michigan.  In 1992, Eve graduated from Brandeis University in Boston, Massachusetts with a BA in Comparative Literature.  She then attended Le Cordon Bleu in Paris, France, and graduated with diplomas in French Cuisine and Wine and Spirits in 1999.  Eve is working towards becoming a Master of Wine through WSET in London, and is currently 5 years into the program (having achieved certification and higher certification with honors).

Eve has worked in the restaurant industry for 20 years- progressing from prep cook to line cook, from sous chef to chef de cuisine and executive chef.  She has cooked professionally in Boston, Ann Arbor and Paris.
In addition, Eve has specialized training and experience working at the nationally acclaimed Monahan's Seafood and Durham's Tracklements Smokery, and has done consulting work with Mediterrano, Café Zola, and Durham's Tracklements Smokery.  Eve is an active member of the Slow Food movement, and works to implement its values through the restaurant by following the seasons, working closely with local farmers and artisans, and encouraging warmth and conviviality.

In 2006, Eve published her cookbook, eve Contemporary Cuisine – Méthode Traditionnelle.  In 2008, Eve was selected and sponsored by the Slow Food movement as a delegate to attend Terra Madre, the bi-annual international Slow Food meeting in Turin, Italy, where the Slow Food movement was founded.  Eve was also invited by the James Beard Foundation to be a guest chef, and traveled to New York to create a multi-course dinner representing our menu at eve.
 
    eve
eve- the restaurant opened in Ann Arbor in September of 2003.  eve is an intimate, independent restaurant with a distinctive style of cooking based in French philosophy with influences including North African, West African, Cuban and Vietnamese.  The style of the food at eve has bold, complex and exotic flavors paired with cool, clean contrasts and textures. eve- the restaurant also has a diverse, esoteric wine list featuring over 40 wines by the glass as well as tasting flights, tasting and full pours, and an excursion list of special wines under $30 a bottle.  The Wine Bar that adjoins the Dining Room has a hand-selected wine list as well as tasting, food and wine pairing menus, tasting events, and informal classes and discussions that focus on vinification and viticulture.