Hard Rock Cafe

Chef Ross Evans

Meet Ross Evans, the Culinary Director spearheading innovation in the Hard Rock Cafe kitchen. A graduate in ‘Molecular Biology’ from the University of South Florida and armed with an Associate of Science in Baking and Pastry Arts from Keiser University, Ross has seamlessly blended the worlds of science and artistry in the culinary world.

Ross’s journey unfolded amidst the sweet landscapes of the Carolinas and Georgia, marking residencies at prestigious venues like Fairmont Scottsdale. His culinary exploration extended to renowned establishments such as Alinea, Blackbird, and the Baltimore estate, each contributing to his creative knowledge and paving the way for his current position at Seminole Hard Rock Hotel & Casino. Shaping much of his recent work during his three-year tenure at Kuro, there’s a discernible influence of Japanese ideation and flavors. His extensive experience, including four years as the executive pastry chef of the Hollywood property and instrumental contributions to the opening of Hard Rock Atlantic City, has been instrumental in his inspiring work today, culminating in his promotion in 2023 as the Culinary Director at Seminole Hard Rock Support Services.

Unsurprisingly, with a decade-plus of culinary brilliance, Ross earned a coveted spot in the prestigious Marquis ‘Who’s Who’ biographical registry—a testament to his remarkable achievements and the multitude of medals bestowed upon him by the American Culinary Federation. In 2016, he added another accolade to his collection, securing a Silver Medal in the National Showpiece Championships at Pastry Live.

Hard Rock Cafe is using a Schweid & Sons patty in all of their LEGENDARY® STEAK BURGERS including The Double-Decker Double Cheeseburger. This Cheeseburger is a tribute to their 1971 “Down Home Double Burger”. Two stacked steak burgers with American cheese, mayonnaise, leaf lettuce, vine-ripened tomato and red onion.

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