Chef Evan Bolling leads the kitchen at Cowhorn with a philosophy rooted in restraint, integrity, and deep respect for ingredients. His cooking is shaped by an extensive pedigree developed in some of the top restaurants in the country, including his tenure as Chef de Cuisine at MÄS in Ashland under Chef Josh Dorcak, where seasonality, fermentation, and whole-ingredient cooking are foundational.

Evan’s work is guided by modern European technique and a disciplined kitchen culture, but his commitment is firmly local. At Cowhorn, he has pledged his cooking to the Rogue Valley, drawing inspiration from its farms, forests, and evolving permaculture community. He views the region not as a limitation, but as a creative framework—one that rewards patience, curiosity, and long-term relationships with growers and producers.

His approach favors clarity over excess: bold, precise flavors built through careful process, thoughtful sourcing, and a belief that sustainability and excellence are inseparable. Every dish reflects an intention to honor place, minimize waste, and contribute to a resilient local food system.

Before arriving at Cowhorn, Evan built his career across a wide range of respected kitchens, each shaping his approach and perspective. His experience includes time at Olamaie in Austin; JuneBaby and Standard in Seattle; Lutie’s at Auberge Resorts in Austin; Alchemy in Ashland, Oregon; and Alaska’s Bubbly Mermaid and Fire Island Rustic Bakery in Anchorage. Together, these kitchens form a throughline of thoughtful, ingredient-driven cooking that continues to inform his work at Cowhorn today.

At Cowhorn, Evan’s goal is simple and demanding: to create food that is honest, memorable, and deeply connected to where it comes from.