“Combine new flavours and change conceptions – food should evolve along with the rest of our culture.”
Evan joins YEW seafood + bar as the new Restaurant Chef, a position that allows him to bring his skills, passion and creativity as a leader to the YEW team. Along with developing menus and daily features at the restaurant, Evan is thrilled to work closely with a talented team and bring his intimate knowledge of B.C.’s local ingredients to the YEW Kitchen.
Evan’s career spans an impressive 16 years, having started at Butchart Gardens in Victoria and working his way up the culinary ladder at notable restaurants such as Bluewater, TRACE at The W Hotel in Seattle, Araxi, and most recently the Stable House Bistro before taking on his current role at Four Seasons Hotel Vancouver. He received his diploma at the Culinary Institute of Vancouver Island and went on to graduate from the Culinary Institute of America in Hyde Park, New York with his Associate’s Degree of Occupational Studies in Culinary Arts in 2011.
Having grown up in Victoria, Vancouver has always an exciting place to visit for him. “Now that it’s my home, I love the diversity of terrain. From the ocean to the mountains, there is so much available to us – in the kitchen and out.”
Evan is well-travelled – having spent over a year travelling throughout Europe – and outside of travelling and cooking you can find him in the mountains, biking and skiing in his free time. His food philosophy revolves around creatively highlighting the main ingredient of a meal using local and sustainable products. “Food should be uncomplicated, interesting, delicious and beautiful… but at the same time, it’s still food and has to be sustaining and comforting. Beyond that, there are no rules.” He thrives on adding fun and delicious touches to every dish while paying respect to ingredients – a method that has allowed YEW to maintain its reputation as one of Vancouver’s premier seafood restaurants.