Although Evans, 45, makes food for a living, he doesn’t consider cooking “work,” and says, “I haven’t worked in 24 years.” He grew up in West Baltimore cooking with his grandmother and enjoyed peeling sweet potatoes and washing collard greens in the kitchen sink with her.
“I think [cooking] was the thing that kept me off the streets and in the house,” he said. “You had to do it, but we made it fun.”
Evans attended Calverton Elementary-Middle School, graduated from Frederick Douglass High School and went straight to the Baltimore International Culinary College.
He acquired experience as a chef in notable Baltimore restaurants, including American Café and the Harbor Court Hotel.
“If you look at cooking as a whole, it’s from your heart and it’s whatever your upbringing has taught you and how you apply that to ingredients,” said Evans, who oversees 10 restaurants on the casino and hotel’s campus.
The chef sees food as a means for travel and a way for people, especially children, to understand cultures that they otherwise wouldn’t be exposed to.
Dish Baltimore Newsletter
Get the scoop on that new restaurant, learn about chef changes and discover your favorite new recipe. All your Baltimore food news is here.