Chef Evan Marcus-Rotman combines 25 years of knowledge, experience and creativity into a playful form of culinary activism, as captivating to the senses as it is nutritionally beneficial and environmentally sustainable. Arriving in Maui July 2020, I have established relationships with local farms, fish mongers and butchers featuring the freshest local ingredients.  

I specialize in intimate dinner parties of 2-20 people and I’m also happy to fill your fridge with delicious and nutritious foods to accentuate your Aloha lifestyle or vacation.

The final ingredient in my cuisine: my personality. I’m fun, funny, engaging and easy to work with. My main desire is to make food you like and to provide an enjoyable atmosphere for your event.

Some of my biggest successes have been in executive chef positions at luxury private estates in the Bahamas and Fijian Islands, constantly being challenged by the limited local ingredients. I’m also experienced in the fast‐paced world of event catering, working large-scale events in the San Francisco Bay Area where I specialized in organic, vegetarian, kosher and celiac cooking. 

Graduating from the California Culinary Academy in 1997, I then traveled the world to supplement my education and expand my knowledge base. I studied with chefs around the globe and have worked tirelessly to create an international style all my own. I’m an ingredient-driven chef who uses my classical training as the foundation for my whimsical display of flavors. My food philosophy is simple: good ingredients make good food… and great ingredients make great food.

Wide‐ranging and high‐leveled—my professional experience has been at the forefront of many culinary niche industries. I spent 10 years working on chartered and privately owned super‐yachts, working as a freelance executive chef, cooking for the royalty, dignitaries and celebrities on these luxury vessels. In the off seasons, I was lead chef for many Rock and Roll tours, cooking backstage for Bob Dylan’s band and crew, and The Dead and John Mayer. These gigs included setting up and breaking down a kitchen in a new city every day, while scouring foreign cities for their finest ingredients. If you want a good laugh, ask me about cooking backstage at Madison Square Garden! In 2011 I began Chef Evan Presents, and my business dominated the Silicon Valley tech elite’s dining needs for the next ten years.