At the Culinary Institute, Evan fell in love with cooking dishes from China, Italy and France. It was in these classes where the passion drove more than the studying and the hours spent perfecting a Demi Glace did he learn his natural ability and love for sauce. Au Ju, Brown Butter Sage, Cacio e Pepe, Beurre Blanc… the recipes he created became staples in the recipe book.
Evan has worked at renowned restaurants such as Morimoto, Thyme, The Harvest, Le Maison and Loafers Bakery —all in New York.
When he’s not in the kitchen, Evan is a full-time Critical Care Paramedic and part-time Flight Medic at a New York based hospital. He enjoys Brazilian Jiu-Jitsu, traveling and walking around New York City.