Evan began his Culinary training at California School of Culinary Arts in Pasadena in 2001. With the degree earned he started an internship with Kyle Connaughton at the CSCA to gain basic skills behind the line.
After his internship he moved to Bastide where he worked with several renowned chefs and was able to absorb styles, and skill from each great talen. During his years at Bastide he had the pleasure of working with Alain Giraud, Ludovic Lefebrve, Walter Manzke, and Paul Shoemaker. Bastide allowed Evan to enhance his understanding of classic French technique , avant-garde cooking and proper execution of gourmet cuisine.
Evan continued his career after Bastide along side Theo Shoenegger at Patina. Following Patina Evan worked for Kevin Meehan at Paper Fish in Beverly Hills. After years of formal training Evan was given the opportunity to develop his own style as Sous Chef at Drago Centro under Chef Celestino Drago and Ian Gresik. Evan flourished in the new position and Chef Celestino was inclined to give Evan the opportunity to have his own kitchen.
In 2010 Evan was promoted to Executive Chef at Celestino’s flagship Drago Ristorante. Evan has been given the task of restroring timeless Drago classic dishes and bring excitement to the menu with his own style and creativity.