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Small But Mighty

About

With its elevated comfort food, indulgent baked goods, and a catering program recognized as Best of New York by New York Magazine, Evelyn’s Kitchen has grown into something of a hidden gem in East Harlem, built steadily over time through relationships, consistency, and care.

“I’ve always loved to entertain — every part of it. After Evelyn passed, I felt a pull to build something of my own. Something that would let me do that, just on a larger scale.”

— Ayala Donchin

At the center of it all is founder and Executive Chef Ayala Donchin. Before launching Evelyn’s Kitchen in 2009, Ayala spent 15 years in the sports and entertainment industry in New York, working in fast-paced, high-stakes environments where execution mattered and details could not be missed. That mindset still defines how the business runs today.

Evelyn’s Kitchen began as a passion project, inspired by Ayala’s love of hosting and her late godmother, Evelyn.

In the early days, the business was intentionally small — private dining, word of mouth, and a growing line of signature baked goods. Those goods quickly found a following, including early wholesale partnerships with Madison Square Garden, helping to establish the brand beyond the kitchen.

As demand grew, so did the business. In 2012, Evelyn’s Kitchen opened its East Harlem café, which would operate for over a decade as both a neighborhood staple and a foundation for the brand. Behind the scenes, the catering side of the business continued to expand — supporting corporate clients, creative teams, and large-scale productions across New York City.

At the center of it all is founder and Executive Chef Ayala Donchin. Before launching Evelyn’s Kitchen in 2009, Ayala spent 15 years in the sports and entertainment industry in New York, working in fast-paced, high-stakes environments where execution mattered and details could not be missed. That mindset still defines how the business runs today.

Evelyn’s Kitchen began as a passion project, inspired by Ayala’s love of hosting and her late godmother, Evelyn.

“I’ve always loved to entertain — every part of it. After Evelyn passed, I felt a pull to build something of my own. Something that would let me do that, just on a larger scale.”

— Ayala Donchin

In the early days, the business was intentionally small — private dining, word of mouth, and a growing line of signature baked goods. Those goods quickly found a following, including early wholesale partnerships with Madison Square Garden, helping to establish the brand beyond the kitchen.

As demand grew, so did the business. In 2012, Evelyn’s Kitchen opened its East Harlem café, which would operate for over a decade as both a neighborhood staple and a foundation for the brand. Behind the scenes, the catering side of the business continued to expand — supporting corporate clients, creative teams, and large-scale productions across New York City.

Our Story

Relationships. Consistency. Care.

In 2020, while much of the industry paused, Evelyn’s Kitchen did not close. The team stayed on, shifting their focus to feeding first responders and partnering with organizations to support families in food-insecure communities. That same year, the company expanded nationally, launching on Goldbelly and shipping its signature goodies and roasted wings across the country.

Sixteen years in, the business remains grounded in the same values it started with. A core team of eight full-time staff, all with the company for over a decade, continues to drive the work forward, bringing consistency, care, and a shared standard to everything they do.

Evelyn’s Kitchen has grown, gained national attention, and reached far beyond its East Harlem roots without ever changing the core of who it is.

Thoughtful food. Strong execution. A business built to last.

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