In 2004, Evans left New Orleans to work under Tom Colicchio’s team at Craft in New York City. Yearning to further expand his personal and culinary horizons, Evans took several months to travel Europe before returning to New Orleans to cook at La Petite Grocery. Evans’ culinary career would take him across the United States, first to New Orleans at age 21, where he landed a job at as a cook at BACCO and worked with classically trained French chef Gerard Maras to open Ralph’s on the Park within the same restaurant group. During his junior year, he decided to pursue a career in the kitchen and spent the following summers working as a line cook in Fairhope, AL at The Grand Hotel, which proved to be a valuable learning experience for his future. He relished the process of growing and cooking from start to finish, which ultimately led him towards a career as a chef.Įvans attended Auburn University, graduating with a degree in psychology in 2002. A Muscle Shoals native, Evans’ curiosity for and connection to food began in childhood, where he spent time planting, tending, and growing vegetables in the garden with his grandfather, and then cooking the harvests with his grandmother and mother. Main content starts here, tab to start navigating Adam EvansĬhef Adam Evans is the Executive Chef & Owner of Automatic Seafood & Oysters, opening in February 2019 in Birmingham, AL.
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