Pete Evans

Pete Evans started in the restaurant industry, like many teenagers have, as a dishwasher during the summer at Fogg’s restaurant (now Waterman’s) on the oceanfront in Virginia Beach. After two years, Pete was promoted to prep cook and shortly thereafter, line cook. He was hooked on the restaurant business and chose to get a BA degree in Hotel/Restaurant Management from North Carolina Wesleyan College, graduating in 1997.

After graduating Pete spent two years as a line cook at Coyote Café in Virginia Beach, before he took a position at Todd Jurich’s Bistro in 1999 as a line cook. Here his obsession with food and cooking was challenged and he gained valuable experience for his career. By 2002 he was a Sous Chef at the Bistro and then two years later was offered the position of Executive Chef at The Smithfield Inn. Here for two years he developed his own style and made a culinary mark on Smithfield. Local diners came to love his cooking and trust his menu and skills.

Then in 2006 Todd Jurich and Marc Sauter opened a new venture, Zinc Brasserie, in Virginia Beach and they asked Pete to be the Executive Chef. After two years Zinc was sold, but the experience of opening a new business and overseeing a larger kitchen would enable Pete to continue to move forward with his culinary career. After brief stints at La Galleria in Norfolk and Comfort in Portsmouth, Pete landed in the kitchen of Vintage Tavern, which had a reputation for a professional working environment and quality food and service.

When the partners of Vintage Tavern opened a new concept, River Stone Chophouse, Pete took advantage of the opportunity to move into the position of Chef de Cuisine in 2009. At River Stone Chophouse, Pete continues to make the menu his own and bring a personal style to the focus of fresh, quality ingredients that his guests have come to expect. With a dining room that seats 90 and banquet facilities for up to 250 guests, Chef Pete has many opportunities to showcase his creativity and use his culinary skills.