Connor Hurst, Executive Chef
Connor Hurst hails from Indiana and moved to Mississippi to attend Ole Miss. He started his culinary journey at Snackbar where Vishwesh Bhatt won a James Beard award in 2019. Working with Chef Bhatt changed the perspective he had on food and made him fall in love with creating food using various techniques. His attention to detail and rigor paid off when he was asked to open Fields in Biloxi.
After a short run there he moved to Charred in Ocean Springs. As Charred has now become Evergreen, Connor will take the mantle as Executive Chef. Chef Connor will continue evolving the menu at Evergreen by paying homage to the culinary traditions of the region while also looking for new and innovative ideas.
Chef Davis, Sous Chef
Born and raised in Tennessee, Executive Sous Chef Davis Pardon comes to us from the foothills of the great Smokey Mountains. After studying at the University of Tennessee, Davis got his start at the prestigious Oliver Royale in Knoxville, and focuses on paying tribute to his Southern roots by maintaining the highest standards for even the most humble plate. Chef Davis has worked at some extraordinary restaurants in Knoxville and in the Gulf South before moving to Evergreen.