Adam Evans is the executive chef and co-owner of Automatic Seafood and Oysters in Birmingham, Alabama — named Esquire's and Thrillist's Best New Restaurants in America in 2019. He previously made his mark on Atlanta’s culinary landscape through his signature seafood dishes at The Optimist. In 2022, Evans won the James Beard Award for Best Chef: South.
Experience
Alabama native Adam Evans began his professional culinary career working summers as a line cook at The Grand Hotel in Fairhope, while attending college. At 21, he moved to New Orleans where he landed a cook's position at BACCO working under French chef Gerard Maras, which led to Evans helping to open Ralph’s on the Park. After traveling through Europe and a stint cooking at La Petit Grocery back in New Orleans, Evans joined Tom Colicchio’s team at Craft in New York City, working his way up the ranks. He took the helm at The Optimist in Atlanta in 2012, gaining national recognition, including Esquire’s Restaurant of the Year and Bon Appétit’s Top 10 Best New Restaurants. After launching Brezza Cucina with chef Jonathan Waxman, he returned home to Alabama where he and his wife Suzanne opened their first venture, Automatic Seafood & Oysters, housed in the former home of the Automatic Sprinkler Corporation manufacturing facility in the Lakeview neighborhood of Birmingham. Opened in 2019, their restaurant quickly garnered accolades from Esquire and Thrillist. Evans won the 2022 James Beard Award for Best Chef: South.
Education
Adam Evans holds a bachelor of arts in Psychology from Auburn University.
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