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we love local!
Evo Pizzeria is dedicated to using ingredients from local food producers and purveyors whenever possible. We love supporting our community of hard-working neighbors, and just plain knowing where our food is coming from. At the end of the day, local just tastes better!
We proudly display our supplier partners above our wood-fired oven, and are proud to serve food that they make possible. We hope you’ll support them after you leave EVO as well!
Meet the owners
matt Mcintosh
Matt hails from Decatur, IN. He got his culinary start in Charleston at Blossom Cafe in 1998, with a two year stint as a pastry chef. He went from there to McCrady’s, working banquets, before becoming the Head Artisan Baker at Normandy Farms (while also graduating Cum Laude from Johnson & Wales).
While still at Normandy Farms, he started in the kitchen at FIG in 2003, where he met Ricky and developed the EVO concept. During this time, Matt also started Slow Food Charleston with Mike Lata and Celeste Albers, and studied wood fired oven building under the late Alan Scott. In 2005, the EVO mobile oven was born, and the rest is history.
Ricky Hacker
Ricky came to Charleston by way of Delaware, where he started working in kitchens in 1997. He graduated from the Culinary Institute of America in 2001, and soon found himself in the Sous Chef role at FIG in 2003. There, he met Matt and developed the EVO concept. The mobile oven hit the road in 2005, and Ricky hasn’t looked back.