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 and Tavern. At Blue Canyon, Evans has developed a melting pot of flavors and a satiating menu ranging with cultural influences that make up his signature style, Creative American Cooking.

A recognized chef of the Cleveland Silver Spoon award and recent chef of the annual James Beard dinner, Evans’ mantra of “entertaining your taste buds” has been 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.

Former executive chef of the celebrated Kostas restaurant in Tremont and distinguished alum of the Culinary Institute of America, Chef Evans developed much of his style working alongside world-renowned Chef Charlie Palmer as his sous chef at Alva's in Manhattan.

At both Alva’s and Kostas, Evans was awarded numerous national accolades including: Zagats survey’s “Best New Restaurant”; a nomination from Cleveland Food Critic for “Best Youngest Chef”, in Food and Wine Magazine; a James Beard Foundation nomination as “Best Chef in the Midwest”.

Blue Canyon Restaurant and Tavern has been serving and satisfying guests since April 2002. Both locations – Twinsburg, Ohio and Missoula, Mont. – routinely serve packed houses during multiple weekday rushes. Evans is currently growing Blue Canyon in three different locations – Perrysburg, Ohio, Kalispell, Mont. and Rockwall, Texas.