At the young age of 15, Chef Evan Glenn Sabin began cooking professionally while attending the Smith Vocational Highschool For Culinary Arts. He gained experience while working in local restaurants through the school’s co-operative program. After graduating high school, Chef Evan attended the New England Culinary Institue in Vermont under master Chef Michele Leborgne and shortly after worked under renowned chef, Alexandra Ewald at the iconic St. Johns restaurant “La Tapa” in the U.S. Virgin Islands.
After working under master chefs for years, Chef Evan moved to San Diego, where he has cooked in some of the city’s top restaurants including, Kettner Exchange, Bottega Americano, Craft and Commerce, La Valencia, The Evans Hotel group, Cowboy Star, Eco Caters, Abbey Catering, and many more. Chef Evan applies his immense culinary experience and expertise to every delicious, nutritious, and beautiful dish he creates while accommodating for most dietary restrictions.