Evan Hanczor is the chef/owner of Little Egg, a community restaurant in Brooklyn. He was the longtime chef of Egg restaurant in Williamsburg (which lives on as an outpost in Tokyo) and Parish Hall, where he was named a Sustainability Rising Star by StarChefs. Evan is a member of the James Beard Foundation's Chef Advisory Council and is an alum of the James  Beard Foundation's Chef's Boot Camp for Policy and Change, which sparked his longtime involvement in food policy and advocacy in partnership with organizations including Chef's Manifesto, National Resources Defense Council, and Oxfam. A Glynwood Ambassador and co-director of FIG NYC, Evan has worked, spoken, and written on regenerative agriculture and food justice issues in New York City, the Hudson Valley, and beyond.

Evan is also the founder of Tables of Contents, an arts organization that creates unique experiences of literature, art, and culture through food. He is the co-author of Breakfast: Recipes to Wake Up For (with Egg founder George Weld) and is the creator and editor of the Tables of Contents Community Cookbook, named a best book of the year by The New Yorker and Vanity Fair.