Maine Meets Mediterranean.

Featuring the best local Maine produce, fish and meat prepared using the flavors from the Mediterranean, Evo Kitchen + Bar puts an unconventional twist on the traditional.

Originally from Wakefield, MA, Mike graduated from Le Cordon Bleu in Cambridge, MA in 2015. He then joined the team at Catalyst in Cambridge, working his way up to Executive Sous Chef. Seeking new opportunities, Mike moved to Maine where he began working for Prentice Hospitality. He started as a Sous Chef at Chebeague Island Inn before becoming a Sous Chef at Evo Kitchen and Bar. In 2022, Mike was promoted to CDC at Evo. Drawing from techniques and fundamentals learned growing up in a small household with his Italian parents and grandparents, Mike's culinary background continues to shape and inspire Evo's menu.

Matt Ginn
HEAD OF CULINARY OPERATIONS

Since opening Evo Kitchen + Bar in 2015, Matt’s culinary style has influenced countless accolades. His unique approach to local ingredients and foreign flavor infusion has redefined classic Maine fare. His methodology and dedication to craft is evident in the countless books found in Evo’s kitchen. No ingredient is too foreign or unknown. His mastery has wowed critics and judges on the national stage, winning him the title of Food Network’s Chopped Champion 3 times.

Matt’s leadership and dedication is evident in the personal relationships he's fostered with local farmers, fishmongers, and foragers that supply him daily. His non-profit work for organizations supporting sustainable fishing, farming, and childhood hunger, have not gone unnoticed.

LOCAL GOODNESS

Thanks to our farmers & purveyors, the food in our kitchen is the freshest you can get.

Snell Family Farm / Buxton
Stonecipher Farm / Bowdoinham
Harbor Fish / Portland
Preservation Farm / Buxton
Bumbleroot Farm / Windham
Green Spark Farm / Cape Elizabeth
Two Farmers Farm / Scarborough
Sumner Valley Farm / Sumner