"I took a position as a sous chef with [chef] Debbie [Gold]. My roots are in fine dining, and I'm excited to get back to that," Eans says.
Eans still has an ownership stake in the Circle Restaurant Group — the company that owns Blanc Burgers + Bottles — but he is no longer involved in the daily operations.
"It was time for me to move on and pursue something new. It's a fresh start, and I'm excited for the future," says Eans.
A graduate of Le Cordon Bleu, he was introduced to the world of fine dining at Seeger's in Atlanta. And this will be the second time that he has worked for Gold. When he moved back to Kansas City, his first kitchen job was on the line at 40 Sardines, the restaurant run by Gold and chef Michael Smith.
"It's a pretty big kitchen. I'm just trying to figure everything out," Eans says. "I wanted to go back and do something else for a while, learn some new things before venturing out on my own."
He hopes to one day own his own restaurant with wife Abbey-Jo. Eans envisions a small urban space somewhere like the Crossroads, where he can have "seasonal food that celebrates fantastic beer in a comfortable environment."