Elegantly innovative Progressive American cuisine emphasizes local or regional ingredients and traditions, often augmenting these with elements from haute cuisine or international fare, presented by Executive Chef Justin Hayes. This culinary experience is unlike anything in the area and will elevate your fine dining experience. Reservations are recommended as limited walk-ins are available, and a business-casual dress code is required.
Passion is not taught; it comes from within. Chef Justin Hayes has harnessed this gift and applies that attitude to every aspect of his culinary career. With no allegiance to a particular style of cooking, his attention is captivated as long as it is sourced properly and cooked with purpose, balance, finesse, and respect.
Justin has honed his culinary skill and passion while garnering a reputation for combining acutely seasonal items with elegantly innovative techniques. After studying with American Academy Award Chef Heinz Sowinski, he took the helm at Edgar’s Hospitality under Master Chef Marcel Biro. He later left to pursue his education under Chef Biro’s mentor in Germany, Master Chef Robert Rauh where he cultured his education further. He has returned to Evans now as Executive Chef and Partner of Cork & Flame. As a Chef, Justin remains dedicated to his trade and continues to nurture and please guests with his innovative creations.
Own or work here?