Washington DC personal chef: Chef Evan

As a Washington DC personal chef, Evan brings a rare whole-animal approach to private dining. His background in butchery and charcuterie shapes how he cooks—honoring ingredients from the source and transforming them into memorable, scratch-made meals.

Butchery First

Ask Chef Evan which part of cooking excites him most and he doesn’t hesitate: butchering. “It’s hands-on, tactile work that demands precision and respect.” He expounds upon knowing the farmer, the life of the animal, and then transforming it into dishes that honor its integrity—prosciutto, mortadella, pâtés of rabbit, duck, lamb, and pork.

At one restaurant, he built a charcuterie program from scratch. Guests could choose what they wanted on their boards, and everything started with whole animals. “The closer you get to the beginning of an ingredient,” Evan says, “the better you understand how to make it shine.”

Roots in Food

Evan is a Native Washingtonian who grew up surrounded by food. His mother, from Cyprus, went to culinary school and cooked for the family at home, so Evan grew up engulfed in the flavors of the Middle East, Mediterranean, and beyond. By the eighth grade, he was off to boarding school in Boston to play hockey. Independent at a young age, he learned discipline and adaptability–traits that would carry directly into his life as a chef.

After attending L’Academie de Cuisine in 2004, he trained under Michelin-starred chef Gerard Pangaud and worked for Robert Wiedmaier at Marcel’s in Washington, D.C.—where he met his wife, a fellow chef. These experiences cemented his classical French foundation while nurturing his curiosity for global cuisines.

Travel as Education

Travel has been a constant source of inspiration for Chef Evan. Having spent time in Turkey, Italy, Argentina, Japan, and most recently Spain, he and his wife staggiered together to immerse themselves in the cuisine. But Vietnam holds the top spot. “Vietnam is the most mystical, magical place,” he says, “and the food reflects that.”

He’s drawn to the European mindset of food—unafraid, seasonal, rooted in tradition. Whether traveling abroad or somewhere closer to home, his first priority is always the same: shop for local produce, meat, and fish, visit neighborhood restaurants, and taste the story of a place.

Wherever he goes, his priority is the same: markets, local restaurants, seasonal produce and fish. “If traveling doesn’t change the way you cook, then what’s the point?” 

How He Cooks

Whether at home or cooking for clients, his cooking pulls from both training and instinct. Scratch cooking runs deep in his style. He ferments kimchi. He builds vinaigrettes from market vinegar fortified with fruit purées, the way he learned to in restaurants He keeps stocks simmering, sauces reducing, and seasonal produce always at the center.

Some ingredients are always within reach: Diamond Crystal kosher salt, Dijon and grain mustard, oyster sauce (his go-to marinade for meats and vegetables), and fresh herbs.

Outside the Kitchen

When he’s not cooking, Evan spends most of his time with his six-year-old daughter. He also enjoys the gym, sports, and golf. Though, food still takes up a big part of his day even off the clock.

Cooking for People

Today, as a Washington DC personal chef, Evan brings together all of these threads—his butchery background, classical training, global travels, and personal traditions—to craft meals uniquely tailored to each client. He creates meals worth capturing and remembering and especially loves cooking for clients with kids.  “If I can be part of helping to shape someone’s core food memories, that’s something really special.”