Evan
Personal Chef
A native of Washington, DC, Chef Evan began his culinary journey at a young age, cooking alongside his mother at home. After graduating at the top of his class from L’Academie de Cuisine in 2005, he cut his teeth in the rigorous kitchens of Gerard Pangaud, a two-star Michelin chef, and Robert Weidmaier at Marcel’s. He further refined his skills at various Michelin-starred restaurants in Las Vegas and San Francisco, where he specialized in whole animal butchery and charcuterie. Chef Evan dedicated years to perfecting the art of making Old World Italian-style charcuterie by hand, embracing a true artisanal approach, he recently returned to the DC area with his wife and young daughter, continuing his culinary work in local restaurants before joining Nourish Culinary. He is passionate about cooking for families with the same care and attention he does for his own.
You have guests coming for dinner, what are you making?
Chicken Picnic! Rotisserie chicken, stinky French cheese, confit tomatoes white anchovies butter and salad. You just tear and eat.
What’s your favorite ingredient to cook with?
Leeks, Chives, Veal Sweetbreads, Scallops
What’s your favorite season to cook in and what dish are you making?
Fall. Anything slow cooked or braised.