![]() ![]() “When we opened the restaurant, we made a commitment to buy only the whole fish, and if we were going to do that, we had to figure out how to actually use the whole fish. Automatic is known for its Gulf Coast seafood and locally harvested produce, and Chef Evans makes sure nothing goes to waste. With all this experience under his belt-as well as his previous kitchen work in New Orleans at BACCO and La Petite Grocery-it was a natural step to open a place of his own. After his time at Craft, Chef Evans headed back down south to Atlanta to help Ford Fry open The Optimist, helping bring a fish camp experience to the landlocked city. As I got better, he would expand the techniques that we would use.” said Chef Evans. We would braise fish and we would roast fish. “That's when I fell in love with seafood. ![]() There, under chef Damon Wise, he learned how to properly prepare fish. Chef Evans was raised by a family that appreciated fresh seafood, but he didn’t find a love for it himself until he began working at Tom Colicchio's restaurant, Craft, in New York City. Originally from Muscle Shoals, Chef Adam Evans’ path in the hospitality industry took him across the country before Automatic opened its doors back in his home state-but it all started with his family vacations to the Gulf Coast as a child. Meet the Chef: Adam Evans of Automatic SeafoodAutomatic Seafood & Oysters opened in Birmingham in 2019, and it wasn’t long before it became a local favorite. ![]()
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