Patrick Evans-Hylton is a food and wine journalist based in Norfolk, Va.
He was trained as a chef at Johnson & Wales University and has covered food and foodways through print, radio and television since 1995. He also teaches cooking classes and food writing classes. In 2014, he was appointed as a James Beard Awards media judge.
He's the author of two food history books, two cookbooks and Dishing Up Virginia, which chronicles the state's history to current time through recipes, history and anecdotes.
He blogs at www.PatrickEvansHylton.com
After 13 years in banking and finance as a career, Patrick went to culinary school and became a chef. He has run restaurants, and had his own catering business, but sharing about food through teaching and through the written word are his passions.
He has called Coastal Virginia home since 1990, but was raised in Atlanta. My love of cooking came from his grandmother, who cooked just about every meal - always from scratch.
Following his career in banking, he trained as a chef at the Johnson & Wales University campus in Norfolk, Va, which has since merged with the Charleston, S.C. campus to form the location presently in Charlotte, N.C.
He holdsan honorary degree from Culinary Institute of Virginia in Norfolk, Va.
About The Spruce
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