David Evans

Markon Member Chef
“In my early teens, my parents purchased a small farm in Australia. They decided to retire from the rat race of city life so we could lead a more fulfilling life as self-sufficiently as possible. This included growing as many fruits and vegetables as we could to sustain us throughout the year as well as canning, preserving, and freezing. We had a house cow for milk, cream, and butter and all kinds of poultry for eggs, lamb and beef for the table too. A lot of hard work went into our daily life, but there was also a lot of passion and dedication. This early life jump-started my love of food and led me to my career as a chef.”
“As a young child, my grandmother had a garden in our backyard and while she was cooking, she would ask me to go pick jalapenos, tomatoes, and squash. That garden made a big impression on me and my life. I believe that is where my passion for food and fellowship developed. On Sundays our family would gather at my grandparents’ home to eat and laugh. I believe that no matter what happens in life there is no better feeling than gathering around the dinner table with your family and friends.”