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Evans graduated from the University of Virginia with a B.A. in comparative religion before earning a degree in culinary arts from the prestigious Culinary Institute of America. Upon graduating, Evans took the road less traveled and headed to Australia, where he did stints at a half dozen of that country's top restaurants. Eager to soak up culinary influences from all corners of the globe, he worked in kitchens as varied as a French brasserie, a North Vietnamese restaurant and an up-market Australian seafood restaurant. Through these experiences, Evans honed his unique style.

Born in New York City and raised in Ohio, New Hampshire and Virginia, Chef Andrew Evans learned early about adaptability and change. His passion for food and travel began with childhood trips with his mother and brother to Amsterdam, France, Spain, Lebanon and Morocco. Evans went on to receive a BA degree in Far Eastern religious studies from the University of Virginia. While pursuing employment, Andrew cooked at several restaurants in Richmond and discovered that his passion for food and cooking should be his career.

Evans was accepted by the prestigious Culinary Institute of America (CIA) and graduated with honors in 1993. While at the CIA, Evans was a contributing writer for the school's newspaper and an active member of the Gourmet Club, Small Business Club and Wine Club. He also worked as a line cook on the weekends at the Old Drover's Inn, a Relais & Chateau property. His experience working in a small inn with a fine dining restaurant, utilizing the best local ingredients, was the driving force for later opening his own inn and restaurant.

After graduating from the CIA, Andrew continued to pursue his dream of working and traveling. He was sponsored by The Restaurant and Caterer's Association of Queensland, Australia to move to Brisbane, Australia, for one year to participate in a cultural exchange program while working in five different restaurants. Seven years and several sponsorships later, Evans had fully absorbed Australian food culture working as a line cook and chef de cuisine for many of the top Brisbane restaurants, including a head chef position at the Green Papaya, which was voted Best Vietnamese Restaurant in Australia by Australian Gourmet Traveler magazine.

Pursuant of his passion for authentic flavors, Evans made frequent trips to the neighboring countries of Thailand, Japan, China, Vietnam and Hong Kong to explore local food stalls and markets. He married a native Australian, Liz Wilson, in 1998. When their first daughter Gabrielle was born, it was time to move back to America and pursue his dream of owning and managing a small inn and fine dining restaurant. In 1999, the Evanses settled in the historic town of Easton, Maryland, on the Eastern Shore. Liz and Andrew purchased and fully renovated a 1790 mansion in the heart of downtown, transforming 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.

The Inn at Easton's food is modern Australian, and Evans utilizes the bounty of the Bay and local organic farmers. The Inn was recognized in Food & Wine magazine’s top fifty hotel restaurants list in both 2002 and 2003. It has received an excellent review from The Washington Post's food critic Tom Sietsema and was named in the newspaper’s annual “Dining Guide” in 2003 with three stars and selected as an “editor’s pick”. Mr Tom Sietsema has also nominated Chef Andrew Evans for the James Beard “Best Mid-Atlantic Chef” for 2004.

National Geographic Traveler Magazine featured the Inn in their “101 great food and travel experiences issue” and it has been featured in Southern Living and Travel & Leisure magazine, among others. In February 2004, the editors of Southern Living selected the Inn at Easton as one of their 10 favorite romantic restaurants.

Andrew Evans also writes a food column called Andrew's Kitchen for Chesapeake Life and Baltimore Style magazines. Both Andrew and Liz manage the day-to-day operations of the Inn at Easton and are active within the community with their two daughters, Gabrielle and Lilly.