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

Thanksgiving Feast

STARTER

All inclusive

Sweet Potato Souffle - Marshmallows, pecans & maple syrup

Green Bean Casserole

Mashed Potatoes

Sourdough Stuffing

Cranberry Sauce

FIRST COURSE

All inclusive

Fall Harvest Salad - Arugula, Balsamic, Cranberries, Walnuts & Goat Cheese

Pumpkin Soup

Creamy Cannellini Soup

MAIN COURSE

All inclusive

Tide Mill Organic Turkey - Herb Stuffed, Brined and Basted

Gravy

DESSERT

All inclusive

Parrilla Party

STARTER

All inclusive

Scorched sour dough, burnt peaches, ricotta, balsamic glaze & mint

FIRST COURSE

All inclusive

Fennel, red onion, coriander, capers, tuna, lemons & la tourangelle oil

MAIN COURSE

All inclusive

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

Charred seasonal vegetables

DESSERT

All inclusive

Flame cooked seasonal berry cobbler with house custard

Braised Italian Night

STARTER

Choose 1 dish

Caprese Salad: Fresh tomatoes, mozzarella, balsamic glaze, basil

Bruschetta: Grilled bread, tomatoes, garlic, basil, olive oil

FIRST COURSE

Choose 1 dish

Hot Honey Burrata Salad: Burrata cheese, arugula, hot honey, toasted almonds

Caesar Salad - House croutons and dressing served on romaine lettuce

MAIN COURSE

All inclusive

Short Rib Cavatelli - Short ribs braised in Marsala, infused with marjoram, and finished with a porcini wine reduction

Lasagna pinwheels crafted Chianti-infused ragu, layered with ricotta, mozzarella, and parmesan

DESSERT

Choose 1 dish

Tiramisu: Classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder

Chocolate Mousse Cake - decadent dessert consisting of layers of sponge cake and velvety chocolate mousse, topped with ganache

Maine Life

STARTER

All inclusive

Cold Cucumber Dill Soup (Vegetarian): A chilled, refreshing blend of cucumbers, yogurt, fresh dill, and lemon, preparing your palate for the courses ahead

FIRST COURSE

All inclusive

Mussels in White Wine Sauce with Schiacciata: Succulent mussels bathed in a fragrant white wine sauce, making for a delightful combination with our crunchy house-made schiacciata

MAIN COURSE

All inclusive

Traditional Maine Lobster Bake: A classic preparation featuring succulent Maine lobster, sweet steamed clams, and tender corn on the cob, all cooked to perfection and served with melted butter on the side

DESSERT

Choose 1 dish

Burnt Basque Cheesecake - Blueberry Compote

Buttermilk Blueberry Cobbler - Brown butter, Maine maple syrup, powdered sugar and shaker pond 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

All inclusive

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, chianti. Served with a garlic potato purée and asparagus

DESSERT

All inclusive

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

Coastal Cuisine

STARTER

Choose 1 dish

Toro Crudo - Lemon balsamic, capers, cucumbers, red onions, microgreens

Oysters on the Half Shell: Freshly shucked oysters, served with a tangy mignonette sauce

FIRST COURSE

All inclusive

Spicy Cucumber and Kohlrabi Gazpacho - Served with local feta, croutons, sliced almonds, microgreens

Fennel, red onion, coriander, capers and tuna

MAIN COURSE

All inclusive

Lobster Girella - Maine lobster, house made pasta, Maine made ricotta, w/ cream sauce bacon breadcrumbs and tarragon oil

Pan seared sea scallops - Topped with caviar and beurre blanc on a cauliflower puree

Clams Mariniere - In the style of a sailor we cook fresh main soft shell clams in aromatics, white wine and garlic, serving with charred sour dough and lemons

DESSERT

Choose 1 dish

Buttermilk Blueberry Cobbler - Brown butter, Maine maple syrup, powdered sugar and shaker pond vanilla ice cream

Evening of Elegance

STARTER

All inclusive

Knibble Board - Cheeses, cured meats and accouterments

FIRST COURSE

All inclusive

Beetroot and Goat Cheese Salad: Roasted beetroot, crumbled goat cheese, arugula, and candied walnuts tossed in a balsamic reduction

MAIN COURSE

Choose 1 dish

Steak au Poivre - Rock mountain farms non antibiotic beef, peppercorn cream sauce

Pan Seared Duck Breast - Pomegranate Gravy with potato puree and asparagus

DESSERT

Choose 1 dish

Butterscotch Budino: Salted caramel, toasted coconut flakes, vanilla bean whipped cream

Chocolate Mousse Cake - decadent dessert consisting of layers of sponge cake and velvety chocolate mousse

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Chef Evan's reviews

4.9

•

38 services

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 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.