Who is Dad Man?
Hello!
I’m Chef Evan, also known as Dad Man (thanks to my son, Milo). I’m a local chef in Southern Oregon dedicated to helping my community eat well with delicious, homemade meals for any occasion. I offer catering, private chef services, and a meal delivery service (Supper Club).
I specialize in crafting mouthwatering whole-foods dishes inspired by vibrant international flavors and using the best herbs and spices with a strong preference for organic, all-natural and local ingredients. I’m known for bold, crave-worthy flavors that bring the world (and plenty of classics) to your table, and I’m experienced in accommodating a wide range of dietary needs and restrictions.
I primarily work in the central Rogue Valley (Medford, Central Point, Phoenix, Jacksonville).
Please reach out, I would love to cook for you!
Background
Yes, the photo is a school yearbook photo! Since 2021, I've served as the Child Nutrition Coordinator for a charter school, where my team and I serve a small village of amazing, hungry children & staff every day! It's a role I love, one that has given me an eye-opening look at the bureaucracy, economics, and logistics behind the industrial food system, topics I find endlessly fascinating! I joined the school lunch world because I am passionate about food justice and wanted to make a difference in my community! The award-winning program makes soup and sauces from scratch, stocks a colorful salad bar full of fresh produce, maintains strong connections with local farmers and producers.
Before this, I owned a food cart during the pandemic (the infamous Apocalypse Chow) and I contracted with Rogue Food Unites to help feed the families displaced by the Alameda Fires.
I grew up surrounded by food, raised in a family where practically everyone could cook. Family reunions, holidays, and special occasions always centered on gathering around a table and sharing time with the people we loved.
In college, I studied International Affairs and German and jumped at the chance to study abroad in Munich. I ended up staying for two years—learning the language, traveling around Europe on a student budget, and spending plenty of afternoons enjoying schnitzel and lager in the beer gardens—early hints of what would become a nearly 20-year career as a German translator.
Later in life, I realized my true passion is food. After years of breaking bread with friends from all over the world and eating my way through as many countries as possible, I’ve come to love food most for the way it brings people together in joy.
Raised in Bend, Oregon, I moved to the Rogue Valley in 2010.
Food Philosophy
You might call me extreme when it comes to my standards for quality ingredients. I prefer to use organic and local ingredients as much as possible, but obviously supply chain and budget constraints may have to lead to compromise in many cases.
Still, I go above and beyond to source the best ingredients for the best prices and I pass those savings onto my customers.
Ingredients are important to me for a number of reasons. First, the freshest and best cultivated foods have the richest nutrition density! Second, humans are bombarded on a daily basis with toxins and minimizing inputs is important for chronic disease prevention. Thirdly, they simply taste better!
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