Chef Tracks–meet Chef Evan Hume
Chef Evan Hume is a forty nine year veteran of the food service industry having worked in all aspects of the business since age 18. Following early food service jobs in a country club setting, Evan majored in Hotel, Restaurant Management at Shepherd University in Shepherdstown, WV. After internships related to management, Evan apprenticed as a Sous Chef with European Chef Gino Pattrucci who introduced him to preparation of Classical Cuisine. The skills of fine dining operation were learned under the guidance of European trained Head waiter Helmut Adolph Eible and legendary Baltimore restauranteur Leo Allori.
A colorful career followed in which Evan traveled throughout the East coast in search of challenges. Accomplishments and awards include Top Ten Restaurants in Philadelphia, Philadelphia Inquirer, Food Critic Elaine Taite; for The Black Bass Hotel, “Best Restaurant in Richmond’” Richmond Times Dispatch along with Restaurant and Food Critic Craig Claiborne’s Pewter Plate Award for Gallego Restaurant and Wine Bar in the Richmond Omni Hotel. In 1990 Evan and his wife opened their own 125 seat fine dining restaurant in Martinsburg, WV which earned a nationally recognized write up for Redfield’s Restaurant in Mid Atlantic Magazine.
Evan discovered the unique character and beauty of the Adirondacks and the Saratoga and North Creek Railway after moving to Saratoga Springs in 2011. Considered by our customers to be a World Class Chef, Evan’s approach to Continental American Cuisine is a pleasure to offer to you on The Pullman Dinner Train experience!