Chef Evan Elman

A taste of something real

Local. Sustainable. BC.







Our goal is to make your dinner MEMORABLE. We offer custom-crafted five star dining experiences in your home.  We provide the insight to guide you through every step of the planning process, and the experience to deliver results no matter the size or purpose of your occasion.



Want to improve the quality of your executive decision-making?  Let Chef Evan Elman cater your next board meeting, brain-storming session, or holiday party.  Our culinary and visual creativity will inspire and spark your teams’ imaginations. Your people will be talking about our people for weeks.



I’ll share my secrets for how I conceive my dishes, menu concepts, and what gets guests in the door. British Columbia offers some of the most consistent seafood and produce in the world. Stop using frozen products and utilize what’s at your front door. I can put you in contact with the right suppliers and make sure that your chefs have the knowledge and resources to move forward with a menu that speaks for itself.

a uniquely delicious and intimate experience
— Sherry Grewal


Evan Elman is a young chef hailing from Boston, now based out of Vancouver, BC. After graduating from The University of British Columbia (UBC) in 2013 he decided to follow his passion for cooking. Evan has traveled to exotic locations as a cruise ship chef in Antarctica, and a Sous Chef on the remote island of Haidi Gwaii. Evan has also worked with the Hawksworth Group in Vancouver and orchestrated pop-up dinners in New York City, hosted by Samy Road, and attended by diners from the New York TimesFood & Wine, and Complex Magazine among others. Evan also worked as the Chef de Partie at Relais & Châteaux’s Wedgewood Hotel & Spa, a 5-diamond hotel in downtown Vancouver. Most recently, Evan landed his first Head Chef position at Dinner in the Sky, which inspired him to create his private dining service, Chef Evan Elman.



A local and sustainable food system integrates production, processing, distribution and the consumption and recovery of food in ways that enhance community well-being. We pride ourselves on using proteins and produce that are local to BC. It feels good knowing that your food was grown or caught in your backyard. Try it for yourself and taste the difference.


The fish we serve was swimming less than 48hrs ago, Guaranteed.

Coastline is a software marketplace that connects commercial fishermen to restaurant chefs. They use predictive software to create advanced lead-times for seafood supply and unlike the rest of the industry, they maintain no brick and mortar infrastructure. Their software enables them to eliminate the need to hold inventory in the supply chain - making nearly all the seafood on the platform up to 2 days fresher than existing seafood wholesalers. Ocean, to boat, to me, to you. It doesn't get fresher than this.


Produce that's making a difference in the community

During the past seven years, Sole Food Street Farms―now North America’s largest urban farm project―has transformed acres of vacant and contaminated urban land into street farms that grow artisan-quality fruits and vegetables. By providing jobs, agricultural training, and inclusion in a community of farmers and food lovers, the Sole Food project has empowered dozens of individuals with limited resources who are managing addiction and chronic mental health problems.


Delicious and sustainable mushrooms

Oyster & King offers fresh organic Oyster Mushrooms, King Oysters, Buna-Shimeji and Shiitake amongst others straight from our farm to your restaurant. Our harvest of local affordable specialty mushrooms are the first of their kind in BC. We seriously encourage you to learn more about our Organic methods and to try our produce to see what quality local produce means to us as growers.


Driven by meaty values

The team at Two Rivers bring meat from farms to tables in a way that lets you understand and appreciate the food you eat. Their work is guided by three key values: quality meat products, respect for the animals and people they work with, and excellence every step of the way—from how they choose their partners to the cuts on your plate.