Sysco Lincoln - Two Presenting Chefs
Chef Brian Everman
Brian Everman is a native of Lincoln, Nebraska, where he currently serves as a Corporate Chef for Lincoln Sysco.
Sysco Corporate Chef Brian Everman has worked as a culinary professional for nearly 20 years. He has spent many of his adult years living and traveling abroad, after receiving his BA in Fine Arts, with minors in French and Classical Studies in 1986. His interests and wanderlust took him first to Thailand, where he spent two years in refugee services and on to Taiwan for an additional five years working as a language teacher and culinary instructor. Through a great interest in travel and international cuisines, Brian has also spent time in several other countries, such as India, Nepal,The UK, France, Malaysia, Indonesia, Turkey, Hong Kong, Macao, Montenegro, Canada and Mexico, fulfilling his desire to learn local cooking techniques and foodways.
Brian began his first work as a chef working for Sodexho- Marriott at Nebraska Wesleyan University, heading a culinary team serving daily meals to an on-campus group of 500 students. In addition to daily meal service, Chef Brian also performed special duties for the President’s Office for the university, offering executive dining and catering services in the president’s private residence.
From student dining services, Brian moved on to become founder and owner of Everchef Personal Chef Services. For upwards of five years, he worked with clients in their homes providing weekly meals and dinners for special occasions and events. Along with personal chef services, Brian also extended his skills into catering and culinary consulting.
Chef Brian speaks several languages, including French, Italian, Mandarin Chinese and Thai. While versed in the spoken words of these tongues, his culinary languages are far more diverse. In his travels, he has acquired skills in the many cuisines of Mexico, India, Turkey and the Mediterranean, Korea, Japan, Malaysia, Central Europe, the Caribbean, and American regional styles such as Cajun, Creole, and Southwestern.
Chef Dan Watts

Born and raised in Council Bluffs, Iowa, I was always around my mother and grandmothers in their kitchens watching them cook. My first experience in a kitchen was at the age of 15 washing dishes and slowly worked my way up to cooking. I have spent time at Spencer’s for Steaks and Chops, V. Mertz, Le Bouillon, and Dante Ristorante Pizzeria. I moved to Phoenix Arizona in January of 2017 to open Liberty Station American Tavern and Smokehouse, and was featured on the first season of the Food Networks Eat/Sleep/BBQ. I am currently a Culinary Consultant for Sysco Lincoln, a position that I began in November of 2017. I am recently engaged to Beth Anderson, and we have 2 twin boys, Jake and Charlie (age 5).
Diner’s Menu/Images
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CEVICHE OF GULF SHRIMP tomato | spices | heirloom citrus
DUCK RILLETES mustard | grape | olive foccacia
RED BIRD FARMS CHICKEN TORCHON gnocchi | crème fraiche | mushroom
SLOW ROASTED OCEAN TROUT crab | orange | farro | calabrian chili
BRISKET AND RIBS fixin’s | snake river farms
DESSERT FEATURING CULPRIT CAFÉ AND BAKERY