Chef Hamilton Johnson is originally from Inman, South Carolina.
In 2003 he graduated from Johnson and Wales University in Charleston, South Carolina. After graduating Chef Johnson went to work at Slightly North of Broad under chef Frank Lee, who would become his mentor and help form chef Johnson’s culinary style.
In 2008, in order to further his knowledge of Southern Regional cooking, Chef Johnson relocated to Washington D.C. to work for Chef Jeffrey Buben at his acclaimed restaurant Vidalia. He moved up the kitchen ranks from chef de partie to Chef de Cuisine.
In 2015 he opened the pop up restaurant Honeysuckle in Washington DC
Chef Johnson’s food is still shaped by his South Carolina upbringing and the fresh ingredients of the Chesapeake Bay region