Evan began making sweets as a wee lad with his mother in Seattle, WA. He began working in kitchens at 16 and moved to the Bay Area when he was 20. His pastry inspiration comes from a savory background and a constant drive for unique flavors presented in thought provoking ways. For Café Oxalis, Evan has created seasonal pastries that will rotate with the bounty of the Bay Area. Evan is also the creative director behind Sorrel’s dessert program for dinner service.