Background

Chef Brandt Evans is passionate about three things: food, family and happiness – all of which can be experienced in his noted restaurant concept, Blue Canyon Kitchen, Tavern and Wine Bar. At Blue Canyon, Evans developed a melting pot of flavors and a savory menu with cultural influences that make up his signature style, Creative American Cuisine.

" My unique dishes are built around my love for cherished classic dishes and bold, ethnic flavors,” said Chef Evans. “By combining them with an artistic touch, I create regional meals that my guests embrace and appreciate, while providing an experience unique to any they’ve had before."

Chef Evans’ career as a professional cook began at age 16 and he quickly gained experience at the Culinary Institute of America, Philadelphia’s Four Seasons Hotel and the celebrated Kostas restaurant in Tremont, Ohio. He developed much of his style working as sous chef at world­renowned Chef Charlie Palmer’s restaurant, Alva's, in Manhattan.

Driven by his passion for food, Chef Evans is committed to the development of his kitchen team. He strives to offer leadership opportunities to young cooks, who like himself, took an interest in cooking at an early age. Today, this allows Blue Canyon to tout a chef team with nearly 30+ years of kitchen experience under Chef Evans’ watch.

A recognized recipient of the Cleveland Silver Spoon Award and recent chef at the annual James Beard dinner, Chef Evans’ mantra of “entertaining your taste buds” is well documented in publications, nationally read in Better Homes and Gardens and even seen on the Food Network, where he represented the finest cuisine in Cleveland.

Blue Canyon Kitchen, Tavern and Wine Bar has been serving and satisfying guests since June 2004. Evans currently owns restaurants in Twinsburg, Ohio; Missoula and Kalispell, Montana.

For more information about Blue Canyon’s menu, wine list, locations and atmosphere, visit www.BlueCanyonRestaurant.com.