Patrick Evans-Hylton

Patrick Evans-Hylton.

Welcome to Fish and Seafood Cooking!

I'm Patrick Evans-Hylton, a food and wine journalist based in Norfolk, Va.

I was trained as a chef at Johnson & Wales University and I have covered food and foodways through print, radio and television since 1995. I also teach cooking classes and food writing classes. In 2014, I was appointed as a James Beard Awards media judge. 

I'm 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.

I blog at 


After 13 years in banking and finance as a career, I went to culinary school and became a chef. I've run restaurants, and had my own catering business, but sharing about food through teaching and through the written word are my passions.

I've called Coastal Virginia home since 1990, but was raised in Atlanta, Ga. by my paternal grandparents. My love of cooking came from my grandmother, Ma'am-Ma as I called her, who cooked just about every meal - always from scratch. 

In the 1960s and 1970s we didn't have much fresh seafood in North Georgia unless it came from a lake or river or was frozen. In the 1980s, as Atlanta became more cosmopolitan, there were other seafood options, especially in fine dining restaurants, but nothing like it is today; the fresh catch in Alaska one day is in a market or on a menu in mid-America the next.

My fish and seafood horizons exploded when I moved to the Chesapeake Bay region, and the past 20 years have been wonderful experimenting and eating. It is this passion I hope to share with you.


Following my career in banking, I 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.

I also hold an honorary degree from Culinary Institute of Virginia in Norfolk, Va. 

Patrick Evans-Hylton

 “I was 32 when I started cooking; up until then, I just ate." - Julia Child.

I was 30 when my culinary journey began. Regardless of your age, follow your dream, cook with passion, share from the heart, and never leave a sink full of dirty dishes. 

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