Daniel Evers grew up in the Bay Area, developing a love for food early in life cooking with his mother. After initially considering a career in journalism, he decided instead to pursue his passion for cooking. After college, he moved to New York, working in some of the city's best kitchens including Chef Tom Colicchio's Craft and Chef Michael White's Marea. Working for Chef White firmly cemented Daniel's enduring interest in Italian cuisine, particularly the tremendous variety and versatility of pasta. When he moved back to the Bay Area, Daniel took a position at Chef Aaron London's AL's Place, where he quickly rose to the position of Chef de Cuisine. Next, he returned to his love of Italian cuisine, helping to run Chef Michael Tusk's Cotogna as Executive Sous Chef. Daniel is proud to bring you Itria, where he hopes to create a restaurant experience that will keep diners and staff happy, satisfied, and engaged for years to come.