Evan Mallett is the chef and co-owner of Black Trumpet in Portsmouth, New Hampshire, a restaurant dedicated to building a resilient community around local food, sustainability and social justice.
Mallett is a six-time James Beard semi-finalist for Best Chef, Northeast. He has logged over a decade sitting on the boards of Chef’s Collaborative, Slow Food Seacoast, and Heritage Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region. Black Trumpet was also nominated for a national award for Best Hospitality by the James Beard Foundation in 2020.
In 2016, Mallett wrote an award-winning book published by Chelsea Green Publishing entitled Black Trumpet: A Chef’s Journey through Eight New England Seasons.
In 2017, Mallett partnered with farmer Josh Jennings to create Abundance, a company that produces and packages soups and sauces from surplus and/or ugly farm produce. During the pandemic, Mallett converted the Black Trumpet kitchen two days a week into a production facility for meals that fed food insecure families in Southern New Hampshire and Maine.
He lives with his family in southern Maine.
