About Evan Lam
About me? I'm born and raised on the Big Island of Hawaii, Waimea to be exact. Having my feet in the smoky, sweet steam of a imu pit, or ground oven, is a favorite memory. I was raised fishing among salt tide pools, hunting in the cool mountains and helping to steward the land. After culinary school and a stint at Morimoto's Waikiki, I helped open a tapas restaurant in Melbourne Australia, took a trip through Asia and ended up in San Francisco. What followed was great experiences at State Bird Provisions, Salsipuedes in Oakland and Mister Jius. So, my work on Feastly, and in food, is to share plates full of the places I've been, the kitchens I've worked and my personal heritage. And, last but not least, share great meals with great company.