• Team

About Our Team at Highball Boston

Chef Steve Hamilton

Chef Steve grew up on seacoast on New Hampshire in Brentwood and took his first job as a dishwasher at the local diner. Having an opportunity to step on the line and experiencing that rush was like no other. He was hooked, there was no turning back.

After working his way up to lead cook he was ready for more. After high school Steve attended the culinary program at Southern New Hampshire University, during which time he apprenticed at the prestigious Bald Peak Colony Club in Melvin village.

After graduating he 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 Steve moved to the big city and took a job as Sous Chef at the Royal Sonesta Hotel in Cambridge. He was able to rotate thru and learn many aspects of the hotel while working in various departments, eventually holding the title of chef de cuisine of Artbar and along with Executive Chef Brian Dandro were able to transform Artbar from a guest amenity to a destination in the city.

Steve Left the Sonesta in the fall of 2016 to join Hotel Nine Zero and Highball Lounge as chef where he hopes his passion for creative and approachable food will launch Highball and Nine zero into culinary force in the Boston dining scene.