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Evan Zagha

Chef Evan Zagha began professionally cooking as a teenager. Coming to NYC after graduating with two degrees from The Culinary Institute of America, Evan trained in the kitchens of well-respected chefs such as David Bouley, Michael White, Shaun Hergatt, and Marc Forgione.


Evan fell in love with the Japanese kaiseki experience while working with Chef Yamada Isao at Brushstroke, Chef Bouley’s famed collaborative effort with Japan’s Tsuji Culinary Institute. Kaiseki is a traditional Japanese dining experience involving multiple courses. It is known for its meticulous preparation, fresh seasonal ingredients and beautiful artistic presentation.


These experiences inspired Evan to travel, to explore the cuisines and cultures of the world. During these travels, he took his culinary career to the next level by staging at three MICHELIN starred Alinea in Chicago, Illinois, serving as the Sous Chef for the Hawaii Food and Wine Festival and working at Pure South Dining in Melbourne, Australia. Then, he spent a month in Japan learning about the culture and expanding his knowledge about the cuisine. These experiences grew Evan’s knowledge for food exponentially. 


To pave a new path away from the rigorous restaurant lifestyle he was used to, Evan started venturing into the private dining world, curating his own dining experiences for clients. Evan focuses on building relationships with local farmers and uses seasonal and sustainable vegetables to inspire his menus. He continues to forge relationships with boutique farms and prides himself on using only the freshest ingredients.


Accredited Restaurants

Garde Manger | Ai Fiori - New York City 

One Michelin Star

3 star New York Times

Commis Chef | Alinea - Chicago, Illinois

Three Michelin Star

Sous Chef | Brushstroke - New York City

Two Michelin Star


Other Culinary Experience

Executive Chef | Twined - New York City

Executive Chef | Kissaki  - New York City

Executive Chef | EZ Eats Dining - New York City

Chef de Partie | Pure South Dining  - Melbourne, Australia

Sous Chef | Hawaii Food and Wine - Oahu, Hawaii

Commis Chef | Pili Group - Oahu, Hawaii

Commis Chef | Juni - New York City

Commis Chef | American Cut - New York City

Commis Chef | Hyde Park Brewery - Hyde Park, New York

Commis Chef | Ardsley Country Club - Irvington, New York 

Commis Chef | Stein Erikson Lodge - Park City, Utah 

Commis Chef | Citrus Fusion - Freehold, New Jersey 


Culinary Education 

Culinary Institute of America

Associates in Occupational Studies 


Culinary Institute of America

Bachelors in Professional Studies