Christian Evans - Executive Sous Chef

Chef Christian Evans grew up in the culinary industry in his navtive Vermont working in several small boutique restaurants throughout the Green Mountain State.  "My family was in the business and I've been working in the kitchen since I learned to walk."

After perfecting his trade for more than 18 years in top restaurants in Maryland (Stone Manor Inn, Middletown), Virginia (The Restaurant at Patowmack Farm, Lovettsville) and West Virginia (The Country Inn at Berkeley Springs), Christian arrived at Hollywood Casino in 2009 and managed the culinary teams at both Skyline Terrance and SunDance Grill.  He was selected to head the kitchen at the Final Cut Steakhouse when it opened at the end of 2010.

Chef describes the Final Cut as a contemporary American steakhouse that is unpretentious in style, but with food and service that is classically driven, placing an emphasis on fresh and seasonal ingredients and a commitment to detail that's rare among restaurants today.  "We're a one hundred percent scratch kitchen; everything is prepared fresh and in-house on a daily basis," he says.

Christian's culinary skills have been highlighted in Sante Magazine, Gourmet and Bon Appetite as well as the Washington Post, Frederick News Post, Loudoun Magazine and Virginia Living.  He is an active member of the James Beard Foundation and American Culinary Federation.  When he's not in the kitchen at Hollywood, he can be found tending to his garden and applying his personal interest in farm-to-table cooking at his home in Kearneysville, West Virginia.