Evan is the chef and mastermind here at HomePlate.
He’s a culinary wiz, ultimate foodie and graduate of the Culinary Institute of America, in Poughkeepsie, New York. His love for cooking started before his professional journey. Growing up in a Greek household, he learned the importance of wholesome ingredients and how spices can play up a dish.
In the kitchen with his Yiayia, he was shown the precise technique of rolling pita dough for Spanakopita and was passed down secret family recipes that he applies to every dish made. The years of practice turned into a master technique for perfectly rolled dough, which he learned was key to making delicious pasta, pastry and dough.
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.
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