Peter Hamil

Chef Hamil trained at The Culinary Institute of America at Greystone in St. Helena, California, and his passion for cooking and commitment to excellence quickly propelled him into the limelight. Throughout his career, he has garnered numerous accolades, including cooking for the prestigious Confrérie de la Chaîne des Rôtisseurs at Sandals Royal Plantation. His exceptional talent was further recognized when he won the Master Chef Award at the Jamaica Observer Food Table Talk Awards, and his innovative approach and dedication to his craft also earned him a place in Food & Wine Magazine, where he was featured for his remarkable contributions to the culinary arts.

Chef Hamil orchestrates the entire culinary program at Madison Beach Hotel, shaping the dining experiences that define the resort. His role encompasses everything from curating the menu for the acclaimed restaurant to crafting bespoke culinary experiences for special events, weddings, and private dining. Chef Hamil’s culinary approach emphasizes a celebration of New England seafood and continental classics; each dish infused with a modern twist that highlights his creative prowess.

A staunch advocate of farm-to-table and local sourcing principles, Chef Hamil ensures that The Wharf’s menu reflects the seasonality of fresh, locally-sourced ingredients. His approach not only supports regional agriculture but also delivers a dynamic and ever-evolving dining experience for guests. Each dish at The Wharf is a testament to Chef Hamil’s dedication to culinary innovation and his commitment to delivering exceptional flavors that captivate and delight.

Under Chef Hamil’s stewardship, The Wharf Restaurant and at Madison Beach Hotel have become a beacon of gastronomic excellence, earning an enviable reputation for its inventive cuisine and exceptional dining experience. His leadership elevates the resort’s culinary offerings, making it a destination for discerning diners seeking a taste of New England’s finest.