This article is the first in a series spotlighting chefs in Washington.

The Hackney’s Executive Chef, Jamie Davis, is no stranger in a kitchen; Davis has been cooking since he was sixteen years old. Having served in the United States’ Army for four years, (cooking for the troops while in service), he knows ingredients and how to expertly blend flavors and textures with ease.

Co-owner and Operations Manager Susanne Sanders agrees. "Our most popular dishes include the fresh catch. I hear from people all the time that [Chef Jamie] can cook seafood like no one else." Other popular items are the Beef Wellington and Davis’ sauces. "His sauces are amazing. He spends days preparing his sauces; they have such depth of flavor and creativity."

With culinary training from Savannah, years of experience, and a lot of on the job training, Davis says he has been inspired by such chefs as Thomas Keller, and especially Patrick Clark. "[Clark] was a trailblazer for black chefs in the late eighties and early nineties."

Davis says he is also inspired by and keeps in contact with longtime NC based chefs, Keith Rhodes in Wilmington and Ricky Moore in Durham. So he keeps updated on latest trends and techniques through a professional support system. "We really communicate. So if I ever have any questions or anything, I can reach out to them."

Chef Jamie plans the menu for The Hackney depending on what is seasonal and available locally. Whether it’s the sweet/tangy compressed watermelon with local pepper chimichirri and whipped feta or the Peach Mille Feuille with local peaches and puff pastry, Sanders says Davis always manages to spotlight the versatility of local ingredients and flavors. "We all work so well together. Jamie has autonomy in the kitchen. He is in charge of his team, in charge of the menu, and he keeps raising his game every day." Davis enjoys creating an experience for diners at The Hackney. "You can’t put out something you’re not proud of in a beautiful space like this. You have to go all out, everyday. I feel like every plate should be something to stand behind."

Sanders says another thing that really stands out about Davis is how he inspires the young people he works with. "He’s a great leader. He’s able to take young people and really build up their spirit and their confidence from not thinking they can do things, to doing great, amazing things."

That inspirational quality drives Davis to get the best out of his team. He loves helping budding chefs and restaurateurs realize their potential. "A lot of these kids just don’t know, so I try to guide them. I have kids myself, so I know everybody’s different. You have to communicate with each one differently. I myself have been blessed to work around nice people that motivate me." He says that it’s important for him to give that motivation back.

The Hackney is open Tuesday-Thursday 5:15-9:30pm and Friday-Saturday 5:15-10:30pm. For reservations, call 252-623-2368 or email reservations@thehackneydistillery.com.