Chef Evan Mancini

Private Chef In Cornish

I started my culinary journey at a boutique hotel along the picturesque coast of Maine. Here, I cultivated a passion for crafting dining moments through catering and event planning. The coastal backdrop nurtured my knack for creating moments for guests, deepening my commitment to culinary artistry.

Venturing into the entrepreneurial space, I owned and managed a food truck and catering service (Casa Del Taco). It was in this chapter of my life that I developed a profound appreciation for Italian, classic American, and Mexican dishes. These passions were deeply influenced by the rich textures and hearty welcome of European, North, and South American cultures.

A significant part of my culinary inspiration traces back to my Italian roots. My grandfather, Bob Mancini, was a first-generation Italian from Beaver Falls, PA. He diligently compiled a series of eight cookbooks in the 1980s, capturing authentic Italian recipes. Drawing from these cookbooks and his legacy, I incorporate time-honored Italian methods and tastes into my dishes, blending them with modern and surprising twists. This fusion of culinary traditions enables me to tailor my menus, ensuring they resonate with diverse tastes.

My experiences from Maine's coastal luxury and the rich tapestry of cultural flavors drive me to craft unparalleled dining moments. With a mix of fervor, innovation, and a quest for perfection, I aim to surpass the ordinary, making a deep and enduring mark on every individual I serve.

For me, cooking is...

For me, cooking is a way to celebrate my Italian heritage while honing new styles of cooking I have learned along the way.

I learned to cook at...

I learned to cook through hands-on experience, improving my skills and constantly learning from the challenges.

A cooking secret...

My secret in the kitchen is the 8 cookbooks passed down to me from my Grandfather.

My menus

Tuscan Taste

STARTER

All inclusive

Heirloom Salad - Organic heirloom tomatoes, red onions, basil, house made fig balsamic dressing

Warm castelvetrano olives and mortadella

FIRST COURSE

All inclusive

Truffle & Mushroom Pappardelle - House made pasta, fruiting farms mushrooms, black truffle oil. (Add Black Truffles for $25 per person)

MAIN COURSE

Choose 1 dish

Lamb Chop Scottadito - Lamb chops marinated in Fresno peppers and anchovies, served on top of a asparagus risotto

Bistecca alla Fiorentina - Seared porterhouse, rosemary, garlic, bagna cauda, Served with a garlic potato purée and asparagus

DESSERT

Choose 1 dish

Vanilla Bean Panna Cotta accompanied by a seasonal fruit compote, topped with a crumb topping

Zabaglione with fresh berries - Marsala spiked custard served warm over organic berries. Garnished with orange zest and mint

Winter Seasonal Menu

STARTER

Choose 1 dish

Venison Carpaccio Crostinis - Ash Hill Farms venison, sour dough, goat cheese, blueberry agrodolce

Clam Dip & Truffle Chips

FIRST COURSE

All inclusive

Butternut Squash Veloute - A smooth butternut squash soup with sage, creme fraiche, and pumpkin seeds

Pear and Gorgonzola Salad - Poached pear, gorgonzola, mixed greens, walnuts, honey mustard vinsigrette

MAIN COURSE

Choose 1 dish

Herbed Crusted Salmon - Baked salmon with herb crust, served with a quinoa salad and seasonal vegetables

Cider - Braised Pork Tenderloin - Pork tenderloin braised in apple cider with caramelized onions and maple bacon brussel sprouts

Wild Mushroom Sage Risotto - Creamy risotto with wild mushrooms, sage, truffle oil, parmesan and chives. (Add black truffles $50 per person)

DESSERT

All inclusive

Bread Pudding - House made brioche bread, currants, apricots, brandy, misty brook farms raw milk & cream, orange & lemons

Open Fire Cooking - Francis Mallmann Inspired

STARTER

All inclusive

Burnt Tomato Bruschetta - Goat Cheese, Anchovies, Gremolata

FIRST COURSE

All inclusive

Pumpkin Salad - Rescoldo cooked whole pumpkin, mint, arugula, feta, pepitas, balsamic glaze, olive oil

MAIN COURSE

All inclusive

Rock Mountain Farms Porterhouse and local chicken over apple wood, served with chimichurri and separated beef fat sauce

Burnt Fennel & Zuchini with Parmesan , Lemon & Basil

DESSERT

All inclusive

Burnt Oranges - Rosemary, panella, milkhouse farms yogurt

Brasato

STARTER

Choose 1 dish

Lupini Salad - House made stracciatella, oranges, basil & anchovies

FIRST COURSE

Choose 1 dish

Truffle Pappardelle - House made pappardelle, misty brook farms raw cream, parmesan, truffle butter, black truffles

MAIN COURSE

All inclusive

Osso Buco - Veal shanks smothered in rich red wine saue, topped with gremolata and served over a wild mushroom risotto

DESSERT

Choose 1 dish

Vanilla Bean Panna Cotta accompanied by a seasonal fruit compote

Maine Life

STARTER

All inclusive

Mussels in White Wine Sauce with Schiacciata - White wine, tuscan flatbread, Maine mussels

FIRST COURSE

All inclusive

Large Crab Crake & Clam Chowder - The best of both worlds, house made crab cake smothered in clam chowder and topped with a garlic aioli and fresh chives,

MAIN COURSE

All inclusive

Surf & Turf - Rock Mountain Farms filet mignon, halved Maine lobster stuffed with sundried tomatoes and breadcrumbs served with drawn butter, garlic herb fingerling potatoes & vadouvan charred cabbage

DESSERT

Choose 1 dish

Classic New England Blueberry Pie: Served warm with a scoop of vanilla ice cream

Dolce Vita

STARTER

Choose 1 dish

Calamari - Fried squid with shishito peppers and chipotle aioli

Oyster Rockefeller - Broiled maine oysters, aged parmigiana, spinach espuma, bread crumbs

FIRST COURSE

All inclusive

Beef Carpaccio: Paper-thin slices of top-quality beef, drizzled with extra virgin olive oil, topped with shaved Parmigiano Reggiano, wild arugula, and a sprinkling of toasted pine nuts

Burrata & Pesto - Served with warm Schiacciata basil and sun dried tomato pesto

MAIN COURSE

Choose 1 dish

Jonah Crab Agnolotti - House made agnolotti, filled with jonah crab, maine made ricotta, lemon zest and topped with a local balfour farm parmesan espuma

Chicken Girandola - Rolled organic chicken breast filled with fruiting farms organic mushroom duxelle, and truffle oil served atop of a mushroom risotto (Add black truffles $50 per person)

Poached Cod - Olive oil poached cod, with aromatics, served with brown butter lemon caper sauce on top of a cannellini bean and asparagus succotash

Filetto di Manzo: Seared beef tenderloin dressed in a rich portobello and port wine reduction, accompanied by truffled potato purée

DESSERT

Choose 1 dish

Vanilla Bean Panna Cotta accompanied by a seasonal fruit compote, topped with a crumb topping

Zabaglione with fresh berries - Marsala spiked custard served warm over organic berries. Garnished with orange zest and mint

Tuscan Taste

STARTER

All inclusive

Heirloom Salad - Organic heirloom tomatoes, red onions, basil, house made fig balsamic dressing

Warm castelvetrano olives and mortadella

FIRST COURSE

All inclusive

Truffle & Mushroom Pappardelle - House made pasta, fruiting farms mushrooms, black truffle oil. (Add Black Truffles for $25 per person)

MAIN COURSE

Choose 1 dish

Lamb Chop Scottadito - Lamb chops marinated in Fresno peppers and anchovies, served on top of a asparagus risotto

Bistecca alla Fiorentina - Seared porterhouse, rosemary, garlic, bagna cauda, Served with a garlic potato purée and asparagus

DESSERT

Choose 1 dish

Vanilla Bean Panna Cotta accompanied by a seasonal fruit compote, topped with a crumb topping

Zabaglione with fresh berries - Marsala spiked custard served warm over organic berries. Garnished with orange zest and mint

Winter Seasonal Menu

STARTER

Choose 1 dish

Venison Carpaccio Crostinis - Ash Hill Farms venison, sour dough, goat cheese, blueberry agrodolce

Clam Dip & Truffle Chips

FIRST COURSE

All inclusive

Butternut Squash Veloute - A smooth butternut squash soup with sage, creme fraiche, and pumpkin seeds

Pear and Gorgonzola Salad - Poached pear, gorgonzola, mixed greens, walnuts, honey mustard vinsigrette

MAIN COURSE

Choose 1 dish

Herbed Crusted Salmon - Baked salmon with herb crust, served with a quinoa salad and seasonal vegetables

Cider - Braised Pork Tenderloin - Pork tenderloin braised in apple cider with caramelized onions and maple bacon brussel sprouts

Wild Mushroom Sage Risotto - Creamy risotto with wild mushrooms, sage, truffle oil, parmesan and chives. (Add black truffles $50 per person)

DESSERT

All inclusive

Bread Pudding - House made brioche bread, currants, apricots, brandy, misty brook farms raw milk & cream, orange & lemons

Open Fire Cooking - Francis Mallmann Inspired

STARTER

All inclusive

Burnt Tomato Bruschetta - Goat Cheese, Anchovies, Gremolata

FIRST COURSE

All inclusive

Pumpkin Salad - Rescoldo cooked whole pumpkin, mint, arugula, feta, pepitas, balsamic glaze, olive oil

MAIN COURSE

All inclusive

Rock Mountain Farms Porterhouse and local chicken over apple wood, served with chimichurri and separated beef fat sauce

Burnt Fennel & Zuchini with Parmesan , Lemon & Basil

DESSERT

All inclusive

Burnt Oranges - Rosemary, panella, milkhouse farms yogurt

Brasato

STARTER

Choose 1 dish

Lupini Salad - House made stracciatella, oranges, basil & anchovies

FIRST COURSE

Choose 1 dish

Truffle Pappardelle - House made pappardelle, misty brook farms raw cream, parmesan, truffle butter, black truffles

MAIN COURSE

All inclusive

Osso Buco - Veal shanks smothered in rich red wine saue, topped with gremolata and served over a wild mushroom risotto

DESSERT

Choose 1 dish

Vanilla Bean Panna Cotta accompanied by a seasonal fruit compote

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Chef Evan's reviews

4.9

•

38 services

Evan and his helper Taylor were very professional and pleasant to have in our home. The food was presented nicely and the taste was amazing. There is a lot left over so we will freeze it and enjoy it for awhile! Would do it again. Suzanne Young

Chef Evan is the best! Great communication leading up to our event and excellent execution of the plan made for a successful meal. He was thoughtful and polite. The food was incredible and the evening couldn't have gone any better.

Evan was amazing, our dinner party was very pleased with the food and experience as a whole. We will be booking again.

Evan and Marshall were incredible chefs and created a very special and memorable evening. Take a Chef made planning the event seamless, so we could focus on previous family time together.

Chef Evan was AMAZING! I went out on a limb hiring a private chef from the internet for my parents' 50th wedding anniversary, but I couldn't have been more pleased. Evan was prompt in his responses, always professional, and the food-- WOW. Even my hard-to-please father was still talking about the food the next day. The experience was really neat too, as Evan has his own special grill (for lack of a better term) that he sets up. It was really fun to watch. And Evan and his team dealt with unexpected rain before dinner by quickly pivoting our set-up. The tablescape pictures we sent as inspiration he and his team were able to recreate almost to a T (I think ours looked better!). I loved this experience and it is one that my family and I will be talking about for ages. As my parents said, "we knocked it out of the park" with this find.

Chef Evan and team were absolutely phenomenal! We are a group of foodies with a good amount of experience with fine dining and private chef experiences, and there was no doubt in any of our guests' minds that this was one of the best experiences they'd ever had. The food was outstanding and thoughtfully incorporated local seasonal ingredients while still hitting every one of our primary guest's must-have elements. The service and presentation were engaging and professional. I could not recommend Evan and team more highly.

Chef Evan was wonderful! Our group was blown away by the experience, food, presentation, and the ease of the process. I would highly recommend him!

Evan and his team did a phenomenal job. He made our celebration a special experience by creating dishes that looked and tasted amazing. He was passionate about each dish he made us and was very clean in the kitchen. He accommodated all of us dietary requests and preferences for dessert

Chef Evan was great to communicate with throughout the process. He presented a menu initially and we workshopped it together. He was very clear in the timing and flow of the dinner. The food was both stunning and delicious and Chef Evan made sure to accommodate dietary restrictions and preferences. The table was set beautifully and the individual menus at each place setting was a very nice touch. I would highly recommend working with Chef Evan.

Chef Evan was great for our private dinner at a Bachelorette party! Evan and his team were incredibly nice and engaging with the guests. They arrived on time and cleaned up everything. The food was delicious and beautifully presented! Evan was able to accommodate a guest with a gluten and dairy allergy, without making her meal feel less than the others. I would highly recommend Chef Evan!

Chef Evan did an amazing job with our wedding dinner! He and his assistant were very professional and accommodating. They set up our table including our centerpiece so we came home from our ceremony to a beautiful table scape. The food was amazing as well. We will definitely be using Chef Evan and his team again!

This was an amazing experience. So easy to arrange and such a nice treat to have a special meal we could enjoy for Mother’s Day.

Evan was amazing, our dinner party was very pleased with the food and experience as a whole. We will be booking again.

Evan and Marshall were incredible chefs and created a very special and memorable evening. Take a Chef made planning the event seamless, so we could focus on previous family time together.