Evan Hanczor is the chef at Egg, a breakfast-focused restaurant in Brooklyn with an outpost in Tokyo and a farm in the Catskills. He is the co-author—with George Weld, Egg’s founder—of Breakfast: Recipes to Wake Up For, and also the creator and curator of Tables of Contents, an edible reading series hosted monthly at Egg.

When not scrambling eggs, he works on food policy with the Chef Action Network, collaborates with multi-disciplinary artists on culinary/artistic experiences, and partners with several food-focused nonprofits on local and global issues.