Chef Jamie Davis represents the evolving landscape of American culinary artistry, where great chefs are no longer confined to metropolitan hubs.
As remote work transforms small cities into thriving destinations, talented chefs like Davis are embracing these unique locales, infusing them with world-class cuisine and redefining the dining experience.
At The Hackney in Washington, NC, Chef Davis has crafted a culinary haven, blending his military precision and leadership with a European-inspired model of building strong relationships with local farmers and fishers.
His commitment to shore-to-table and farm-to-table dining showcases the best of North Carolina’s bounty, delivering bold flavors that let the ingredients shine.
The Hackney’s restored bank-turned-restaurant is not just a venue but a stage for Davis’ passion for modern coastal cuisine with a British twist. From white sweet potato bisque with fried oysters to the versatile Carolina gold rice, his dishes tell a story of place, heritage, and innovation.
In a world where media empires often define culinary fame, Chef Jamie Davis demonstrates that the restaurant industry remains a space for authenticity. His journey—from dishwasher to executive chef, from soldier to culinary innovator—is a testament to the power of staying true to one’s craft and embracing local connections.
Let’s start at the beginning—where did your passion for cooking originate, and how has it evolved over time?
I started working in restaurants at a young age. My first job was at a restaurant called Smithfield’s Chicken and BBQ, which is a big chain in North Carolina.
I started as a dishwasher and worked my way up to assistant manager by the time I graduated high school. I didn’t think much of it at the time, but once I realized I was good at cooking, I just kept going. That passion grew naturally, and I never looked back.
Walk us through your career path. What were some of the key stops along the way, and who were the mentors that shaped you?
After Smithfield’s, I joined the U.S. Army, which had a huge impact on me. When I got out, I attended Virginia College in Savannah for a one-year culinary program.
From there, I’ve been fortunate to work with some amazing people at great restaurants. I spent time at Alligator Soul in Savannah, Georgia, where a lot of the chefs I worked with are still mentors today. Later, I moved to Maryland, working at places like The Prime Rib at a casino and Charleston in Baltimore under Cindy Wolf.
Eventually, I became the executive chef at Brick Ridge Restaurant in Mount Airy, Maryland, before moving back to North Carolina to start this chapter.
How did your military experience shape the way you lead and operate a kitchen?
Oh, it shaped me completely. The military instills discipline, standards, and teamwork, which are essential in a kitchen. It’s about leading from the front—people follow leaders, not bosses.
That’s something I bring to my team every day. I try to set the example, keep the team motivated, and ensure everyone feels like a crucial part of our success.
Speaking of your team, how do you approach building and nurturing your staff? What’s your leadership style like?
It’s all about knowing your team. I have a core group of three: myself, a sous chef who’s been with me for almost six years, and a lead line cook who’s been here for four.
Everyone is different, so I adjust my approach based on the individual. Some people respond to firm direction, while others thrive with a more collaborative approach. My team understands the level we’re trying to achieve, and we push each other to get better every day.
You’re based in Washington, NC—a smaller town. Who are your target customers, and where are they coming from?
We get a mix. When we first opened, it was mostly locals, but now we’re seeing a lot of out-of-towners. People come here as a destination—especially on weekends. They’re from all over North Carolina, South Carolina, and beyond.
There’s also a major boat company in town, and we get a lot of customers who are visiting for that. Washington has grown a lot in the past six years, with new hotels, Airbnbs, and bed-and-breakfasts bringing in more visitors.
How did your partnership with Susanne Hackney and her husband come about, and what role does she play in the business?
Ms. Susanne’s involvement has been a blessing. She had a long corporate career and brings a strategic mindset to our operations. She and her husband wanted to create something special in Washington and found me at just the right time.
My wife sent my resume to them, and after we met, everything clicked. She handles the front-of-house operations and helps shape the business strategy, while I focus on the kitchen and the food. It’s a great partnership. They are the heart of what makes The Hackney work.
Susanne’s background is incredible—she spent 25 years with PepsiCo in operations and strategy, and that experience shows in how seamlessly everything runs here. Her time living in England and France really shaped her understanding of hospitality and dining as well, and she brings that same attention to detail to the front of the house.
Bruce, on the other hand, is the genius behind our gin, Thousand Piers. He’s got a background in distilling, and his passion for creating something truly unique has made our gin a standout feature of what we offer.
Together, they’ve created this incredible vision, not just for the restaurant but for the whole downtown area. Their leadership and drive inspire me and our team every day, and I feel lucky to work alongside them to bring this dream to life.
You designed the kitchen yourself. Did you work with a consultant, or was it all your vision?
It was all about figuring out what we needed to be successful within the space we had. It’s not a big kitchen, so we had to prioritize. We’ve made a few tweaks over the years, but for the most part, it works really well.
I use Vulcan ovens because they deliver the reliability and precision I need in a high-pressure kitchen environment. Cooking at The Hackney requires consistent results, whether I’m preparing delicate seafood or slow-roasting meats.
Vulcan ovens provide even heat distribution, which is critical for the level of precision we aim for in every dish. They’re also durable and easy to maintain, which is essential in a busy kitchen.
I’ve worked with different brands over the years, but Vulcan stands out for its performance and dependability. They help me create dishes that match the high standards I set for myself and my team.
Let’s talk about your menu. What’s the focus, and how do you keep it fresh?
We do dinner five days a week and lunch three days a week. When we first opened, we did lunch every day, but the town wasn’t quite ready for the type of food we were offering. Now, the menu is very seasonal and heavily focused on seafood. I work with local farms and suppliers, so the ingredients dictate a lot of what we serve.
For example, we get fresh tuna, swordfish, and oysters from Southern Breeze Seafood in Jacksonville, NC, and our beef comes from a local provider called We Swann Angus.
What are some standout dishes on your menu right now?
The menu at The Hackney is all about showcasing the best of Eastern North Carolina. I’m passionate about working with local ingredients and highlighting seafood from the nearby coastal waters.
Everything we serve is intentional—fish like swordfish, tuna, and black bass are broken down in-house to ensure the freshest cuts. Our fried catfish, dredged in Tidewater Grain Co. rice flour, has become a favorite, and I love pairing it with NC stone-ground grits and layers of flavor from lobster broth or smoked trout roe.
The menu changes daily because I want to work with what’s fresh and available from local farms and suppliers. It’s not just about the food tasting good; it’s about telling a story with each plate.
Guests often say they’re surprised by the level of thought and detail we put into every dish, and for me, that’s what makes it all worthwhile. Our menu changes regularly, but it’s always seafood-heavy.
One of my favorites is a black bass dish with a sauce made from tomatoes we roast for five hours with herbs and garlic. Another standout is our roasted chicken jus, which takes three days to prepare—it’s layers of flavor from different stocks and reductions.
Your restaurant offers a high-end dining experience. What’s the price point for entrees?
Entrees range from $40 to $49, and we also offer a midweek three-course special for $48. It’s all about the experience here—our guests come to dine and relax, not to rush through a meal.
You mentioned The Hackney also produces their own gin, Thousand Piers. How does that fit into the restaurant experience?
Thousand Piers is a big part of what we do. It’s a culinary spirit, crafted with the same farm-to-table philosophy as our food. We sell it throughout North and South Carolina, and it’s featured prominently in our cocktails.
Ms. Susanne handles a lot of the gin side of the business, and our cocktails are all about showcasing those flavors. Our cocktails are a huge part of what we do here, and they really showcase our gin, 1000 Piers Coastal Carolina Gin.
It’s a spirit we make in-house, using botanicals like lemongrass, kaffir lime, and fresh citrus—it’s the kind of gin that’s made to stand out in a drink.
We love experimenting with flavors, so the cocktail menu changes with the seasons. One of my favorites is the Salt of the Earth, which combines gin with cucumber, lime, and just a touch of salt. It’s simple but balanced.
Then there’s the Washington Sunset, which uses our house-made cherry cordial—it’s a drink that really captures the vibe of this town during golden hour.
We also offer mocktails and other craft options, but everything is designed to pair beautifully with the food. Whether you’re having a cocktail before dinner or exploring a gin tasting flight, we want the drinks to be as memorable as the meal.
How do you balance running a fine-dining restaurant with the demands of a small-town market?
It’s all about finding the right pace and rhythm. For example, we stopped doing Sunday brunch after COVID because it was burning out the staff. Now, we focus on delivering an exceptional experience during dinner and midweek specials, which works better for our team and our customers.
You were recently recognized as a James Beard Award finalist. What does that mean to you?
It’s validation, plain and simple. It’s proof that we’re doing something special here, even in a smaller market. It’s also a reminder of how far I’ve come, from washing dishes to being recognized alongside some of the best chefs in the country.
Do you have aspirations to expand your brand through TV, books, or other projects?
I’d love to write a book someday, but it’s got to be the right project. As for TV, I’ve been approached before, but I’m not interested in being away from my family for weeks at a time. It would have to be the right opportunity, something that genuinely showcases the craft of cooking.
What’s next for the restaurant and your career?
For now, we’re focused on perfecting what we do here. I’d love to earn a Michelin star—that’s the dream. We’re also exploring the possibility of expanding our space to host events like weddings or private dinners. But at the end of the day, it’s about maintaining balance and continuing to create something truly special for our guests.
What do you hope guests take away from dining at your restaurant?
I hope they leave feeling surprised and inspired. People often say they didn’t expect to find a restaurant like this in Washington, NC. We aim to deliver a relaxed, welcoming atmosphere where you can enjoy unique, thoughtfully prepared food without any pretension. It’s about creating an unforgettable experience.
To learn more about Chef Jamie Davis and The Hackney’s menu, please visit their website.
All photos courtesy of The Hackney
