Born in New York City and raised in Ohio, New Hampshire and Virginia, Chef Andrew Evans developed a passion for food and travel at an early age. As a child he accompanied his mother and brother on excursions to Holland, France, Spain, Lebanon and Germany. Taught from childhood to be curious about the world and about food, Evans received a BA degree in Far Eastern Religious Studies from the University of Virginia and later attended the Culinary Institute of America (CIA) in New York.

After graduating from the CIA with honors in 1993, Evans pursued his dream of cooking and traveling. He was sponsored by The Restaurant and Caterer's Association of Queensland, Australia to move to Brisbane for one year to participate in a cultural exchange program while working in five different restaurants. That led to his seeking other sponsorships that allowed him to work as a line cook and chef de cuisine for many top Brisbane restaurants for the next 6 years, eventually becoming a dual US and Australia citizen.

Because Evans had always yearned to own and manage his own small inn and fine dining restaurant, he settled in the historic town of Easton, Maryland, on the Eastern Shore in 1999. There he purchased and fully renovated an historic 1790 mansion in the heart of downtown Easton. He transformed it into a contemporary boutique hotel with four suites, three guest rooms and a 45-seat restaurant. The Inn at Easton welcomed its first guest in June 2000. As Evans structured it, the menu at The Inn at Easton was modern Australian, and Evans used the bounty of the local Chesapeake Bay and neighboring organic farmers to showcase his dishes.

Andrew Evans currently balances his time managing The BBQ Joint, providing private chef catering for families, teaching cooking demonstrations for his National BBQ Team sponsors Primo Grills and Creek Stone Farms Black Angus Beef, teaching cooking lessons at Whole Foods supermarket, consulting for the Australian government (Austrade) and Meat and Livestock Association of Australia (MLA), being an active competitor on the National BBQ Competition Circuit with his team “Walk the Swine,” and as well as being the primary care giver to his two daughters, Gabrielle and Lilly.