Guest Chef Series: Meet Evan Hanzcor
As a way to keep our culinary offerings fresh and exciting, we love to collaborate with talented chefs, influencers and innovators to bring new ideas to the table. Recently, FLIK welcomed Chef Evan Hanzcor as a celebrity guest chef to visit some of our locations in NYC.
Chef Evan is known for his over the top commitment to local, heirloom ingredients and his strong value for sustainable agriculture. His critically-acclaimed brunch restaurant, Egg, is celebrated for the fresh farm-to-table ingredients he uses and Southern inspired menu.
Evan took a customized approach to all the locations he visited in New York, serving up a creative meal including:
- Local Carrot Soup
- Cider Braised Chicken Legs
- Sautéed Local Kale, Tomato, and Onion with Brown Rice and Red Pepper Coulis
- Mussel & Potato Stew
Chef has always had a passion for good food. He spent summers strawberry picking in Florida, enjoying traditional gumbo while at Tulane University in foodie-heaven, New Orleans. Following college, Chef took on a hands-on position at The Dressing Room in Westport, CT, eventually moving to New York City to work with Andrew Carmellini at Locanda Verde. In addition to owning Egg in Williamsburg, Evan is the co-owner of a sustainable farm in the Catskills, Goatfell Farm.
As his career progressed, Evan has been a critical voice in the sustainability community. He is part of the James Beard Foundation’s Chefs Boot Camp for Policy Change and was named StarChefs Rising Star in Sustainability in 2013.
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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