A native of Jackson, Mississippi, Hunter Evans discovered a love for cooking while working in the kitchens helmed by acclaimed chef John Currence while pursuing a bachelor’s degree in Hospitality Management at the University of Mississippi in Oxford. Hunter continued his training at the Culinary Institute of America in Hyde Park, NY. While enrolled at the CIA, Hunter staged at some of NYC’s top restaurants, including Le Bernardin, Cafe Boulud and Daniel. After graduation, Hunter went on to work for Danny Meyer’s Union Square Hospitality before returning to Mississippi to fulfill his dream of opening a restaurant in his hometown. Hunter has formed strong relationships with Mississippi farmers and purveyors and showcases regional ingredients at his new restaurant, Elvie’s, which opened earlier this year. Inspired by his travels through Europe and memories with his grandmother in New Orleans, Elvie’s offers a modern take on classic French cuisine through the lens of Southern culinary traditions and ingredients. Since opening Elvie’s Evans has received lots of recognition as well as being named as on of Plate Magazines Chefs to Watch!