Chef Evan Packer has been practicing the culinary arts for nearly a decade throughout Chicago. His tours include a broad spectrum of restaurant styles that have influenced his personal approach to cooking. From high-end sports bars and Pan-Asian bistros to traditional steakhouses, Packer’s journey also embraced a prestigious stretch at a five-star hotel’s private supper club and executive reign over an infamous Champagne and caviar bar with a pinch of exclusive and elaborate home dinners for good measure. Yielding from Le Cordon Bleu, Chef Packer has aptly explored the gamut of cuisine, choosing to align his focus on the flavors and style of culinary expression that is mostly associated with the Asian and Northern Indian cultures with a strong classic French essence that remains ever present in his clean, distinctively provocative creations. Chef Packer is an outspoken advocate of local and sustainable produce and protein sourcing. His approach to cuisine is inherent to that of the globally conscious food revolution that has revamped the industry.