Evan Hanczor

Chef and Partner, Egg Restaurant

Evan graduated from Tulane University in New Orleans where he studied English and Philosophy. Upon graduating he realized that cooking was his calling. He began working at The Dressing Room with chef Michel Nischan, learning about the importance of sustainability and justice in food. After a brief stint at Locanda Verde, Hanczor landed at Egg restaurant in Brooklyn, where he’s worked since 2009.

In 2012, Evan and his partner, George Weld opened Parish Hall which earned Evan a 2013 StarChef’s Rising Stars Sustainability Award. When Parish Hall closed and reopened as a newer Egg, Evan stayed on continuing to focus on his team and the community. Hanczor and Weld also purchased Goatfell Farm in the Catskills, where they use sustainable practices to grow food that they serve in the restaurant. In 2015 Evan and George collaborated on a cookbook titled “Breakfast: Recipes to Wake Up For”. In 2017 they opened an Egg restaurant in Tokyo, Japan.

The restaurant critics at The New Yorker and New York magazine recognize that Evan Hanczor’s commitment to local and heirloom ingredients and his strongly held values about sustainable agriculture are the foundation of his contemporary American cooking.