CHRISTIAN EVANS
A culinary chameleon spreads his talent across town.
Food was an influence in chef Christian Evans’ life from a very early age, growing up in Chattanooga and Atlanta. “My great aunt watched me as a child,” he says. “She’d put Food Network cooking shows on.” Evans was enchanted by Emeril Lagasse. “His charisma and how he worked the crowd was so interesting to me, and I’d put on a show and pretend to cook like him.”
At 16, he got his first food job at a small Mexican restaurant franchise. At 18, he was part of the 2016 opening team at Porsche Experience Center, working under Justin Netto. “I learned a lot from him. He pushed me,” he says. Then it was on to The Ritz-Carlton, Buckhead (now The Whitley), where Evans says he was made into the chef he is via the culture, food and business at the hotel.
After working a stint in Florida, Evans came back to Georgia in 2019 and settled in Buckhead. He dazzled at the InterContinental Buckhead Atlanta, Nine Mile Station on the Ponce City Market rooftop and the now-shuttered Dorian Gray on West Paces Ferry before ending up at Midtown’s Divan, where he currently works as the culinary director.
Evans, who attended the now closed Art Institute of Atlanta, is trained in classic French techniques but says the food he’s done has always been versatile, including “a little bit of everything.” He takes heavy influence from Japanese food culture, which he loves for its simplicity. “It’s not overly fussy. I try to incorporate that in with my other influences.”
At Divan, he’s taking the earnestness and depth of Persian food and playing with it as the first chef in more than 20 years to make big menu changes. “The owner Max [Lotfi] challenges my techniques and flavor profiles, even how the food looks,” he says...
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📝 Lauren Finney Harden
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