Chef Hamilton vows to wow your palate
After graduating from the culinary program at Southern New Hampshire University, Hamilton returned to the seacoast and took a job in Garde manger at the Inn of Exeter. He quickly moved thru the ranks first becoming cook, lead cook and then Sous Chef. Eventually talking the helm as Executive Chef.
In the fall of 2006, Hamilton moved to the big city and took a job as Sous Chef at the Royal Sonesta Hotel in Cambridge, eventually holding the title of chef de cuisine of Artbar. Alongside Executive Chef Brian Dandro the duo was able to transform Artbar from a guest amenity to a destination in the city.
Now at Highball, driven by his passion for creative and approachable food, Steve Hamilton has set his sights on launching Highball and Nine zero into culinary force in the Boston dining scene.