Chef Hamilton has built a career combining unique and familiar ingredients in untraditional combinations, leveraging classic culinary training and decidedly warm hospitality. Honeysuckle, his new restaurant concept, brings together these different strengths with a seasonal, rotating menu and bi-weekly supper clubs.
Chef Hamilton’s most recent experience prior to Honeysuckle was under the direction of James Beard Award-winning chef Jeffrey Buben, whose restaurants include Vidalia, Bistro Bis, and Woodward Table. Under Chef Hamilton’s direction as its Executive Chef, Vidalia received a raving, three-star review from The Washington Post’s Tom Sietsema, further cementing the restaurant’s reputation as one of the most beloved and acclaimed restaurants in the Washington, D.C., region. Johnson attributes his ascendence and skill-building to Chef Buben’s thoughtful guidance, forged over their 8 years together at Vidalia.
Chef Hamilton regularly competes successfully on the international stage. In 2016 he was one of the top two chefs in worldwide Food & Fun competition held in Finland, a competition he participates in annually.
A 2003 graduate of Johnson and Wales University, Chef Hamilton earned his stripes as a rising star in the Southeast working under award-winning Frank Lee at Maverick Southern Kitchens in Charleston. Chef Hamilton’s menu at Honeysuckle draws from the most distinctive elements of his resume but also dig deeper into his South Carolina upbringing. Honeysuckle blurs the line traditionally separating “lowcountry” ingredients and highbrow techniques, valuing smart sourcing in service of many of its whole-animal menu items.