Adam Evans

The Climb

Auburn University gave Evans his foundation before he moved into a defining role as Executive Chef at The Optimist in Atlanta, Georgia, from 2012. That span helped set the parameters of his cooking: seafood handled with discipline, pristine product treated as the starting point, and a kitchen approach that lets the ingredient lead. The move from Auburn University to Atlanta and then back into Birmingham marks a career built in stages, with each step adding another layer to his technique and point of view. Today, Adam is Executive Chef & owner of Automatic Seafood & Oysters, since 2019, and chef of Current Charcoal Grill. In both kitchens, the menu is built around what the fish and produce will allow, rather than forcing the product into a preset shape. That method gives the food a directness that comes from market rhythm and seasonality, and it keeps the work tied to what is available and worth using.

Today

Since 2019, Evans has led Automatic Seafood & Oysters while also holding the Executive Chef and co-owner title at Current Charcoal Grill. Gulf Coast seafood and locally harvested produce remain the anchors, giving the menus a clear sense of place without ornament. He has said, “When we opened the restaurant, we made a commitment to buy only the whole fish, and if we were going to do that, we had to figure out how to actually use the whole fish.” That rule shapes the way the fish is received, broken down, and brought to the plate. Oysters are a major part of the program as well. His oyster list usually runs from 10 to 12 varieties, offering range without losing focus. Among them, he says he is partial to Murder Point Oysters because the owners are from Alabama. “I know them, and I have a relationship with them,” he says, pointing to the network behind the sourcing. The detail is plain, but it tells you how the kitchen works: product is chosen through trust, regional ties, and familiarity with the people growing it.

Signature

Adam's signature dishes include Murder Point Oysters, whole halibut, smoked fish dip, and smoked fish hush puppy. Together, they show a kitchen language built around seafood, with smoke used as a restrained note and familiar forms tightened by technique.

In Their Words “We usually have anywhere from 10 to 12 different varieties of oysters on the menu. I'm pretty particular to Murder Point Oysters because the owners are from Alabama. I know them, and I have a relationship with them.” “When we opened the restaurant, we made a commitment to buy only the whole fish, and if we were going to do that, we had to figure out how to actually use the whole fish.”