Evan Hanczor

CHEF/WRITER

Evan Hanczor Resized

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 that puts him and his restaurant Egg in the center of the Brooklyn culinary renaissance. And while Hanczor is famous for the brunches he serves at Egg, he was equally celebrated for the sophisticated, seasonal farm-to-table food he prepared at Parish Hall and now reprises in the evenings at Egg. This is the cooking has brought him media attention and adoring fans at special James Beard Foundation dinners and programs, such as the Foundation’s Chefs Boot Camp for Policy and Change. Whether it’s a comforting brunch or an elegant evening affair, Hanczor is a rising star of American cuisine and the issues shaping our food future.

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