Rising Star Chef Evan Hanczor of Egg - Biography

Brooklyn, NY

August 2014

The idea of cooking as a career might have come to Evan Hanczor unconsciously. Hanczor spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting.

By the time he graduated and moved to Connecticut, Hanczor knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Hanczor moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking.

In 2012, Egg owner George Weld and Hanczor opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Hanczor a 2013 StarChefs.com Rising Star Sustainability Award. And while Parrish Hall closed, Hanczor returned to Egg with a richer repertoire and a continued focus on his team and community.