Executive Chef: Jacob Hamilton

Executive Chef, Jacob Hamilton is excited to share his love of fresh ingredients and unexpected flavors with diners of 55 Degrees Wine Bar & Restaurant. With a resume that includes 15 years of culinary experience, Mr. Hamilton has traveled the country learning from some very distinguished names. A California native, he began his fine dining career at The Mustard Seed in Northern California. His appreciation for locally grown, seasonal ingredients grew as he spent time in the small, yet elegant, family restaurant.

In 2002, his love of travel and adventure brought him to locally praised, and nationally recognized Campagne Restaurant in Seattle’s famous Pike Place Market. Hamilton later moved to New York and enrolled at the French Culinary Institute. The FCI teaches classic French techniques, and offers a curriculum mixed with old world and modern flavors. He joined the ranks of FCI Alumni in 2004, and began cooking at Todd English’s Olives in Manhattan’s Union Square. At Olives, he experimented with the bold flavors of Mediterranean cuisine. While in New York, Hamilton volunteered his spare time at the renowned James Beard Foundation where he cooked with, and for, some truly remarkable culinary icons.

In 2008, Hamilton successfully opened Fairfield’s 55 Degrees Wine Bar & Restaurant. This popular modern Italian restaurant has proven to be a perfect home for his seasonal menu. He strives to find a balance between the traditional and the unexpected. Hamilton hopes to take classic favorites and add new depths of flavor. He looks forward to delighting the appetites of patrons with only the best ingredients.