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Meet the Chef



Chef Jamie Davis hails from Jacksonville, North Carolina, but grew up with a Dad in the marines, so he moved around a lot before resettling back in his home state. He started working in his first restaurant at 16 years old as a dishwasher and worked his way up through the ranks to manager by the time he was 18. 

He joined the army, and served in Iraq before attending culinary school in Savannah, GA. He is now the Executive Chef of The Hackney, where his connections with local fishers and love of seafood have garnered him a

stellar reputation.  

Hackney Interior 2.jpg

What makes Beer Barriunique?

We’re a true farm to table and shore to table restaurant. I’ve made personal connections with fishermen and women, I love knowing exactly where my seafood come from and the hardworking people who harvest it. 

How would you describe the type of food you like to cook?


Bold flavors, using different techniques to really let the ingredients shine and speak for themselves. I love the satisfaction of getting a perfect crispy sear on a piece of fish or creating a mouthwatering sauce that ties a whole dish together. 

What motivates and inspires you as a chef?


I love North Carolina and I love my family. I get to provide for my family, that alone motivates me, but I get to do it while I create meals that highlight all the best things about our state. And I want more people to experience Eastern NC and all our coasts have to offer, that really fuels my passion and motivates me to continue to push the envelope. 


What might diners NOT know about you?


That I’m a veteran and spent 15 months deployed in Iraq. 

Current favorite dish on The Hackney menu.


North Carolina white sweet potato bisque, with fried local oysters, smoked trout roe and chive oil.

Favorite local produce and how do you use it? 


Tidewater Grain company - Carolina gold rice. The versatility and quality is so great. And I love that it’s grown here, not far from us. It goes great with beef, steak, lamb and really any type of cuisine. 


Best foodie city? 

Right now I’d have to go with DC. 


What’s your all-time best comfort food? 


My Mom cooks boiled pigs feet and collard greens and that’s probably still one of my favorites. 

Describe the best meal you’ve ever eaten. 


It’s hard to say, how do I pick just one. Recently I’ve had some really great meals in various cities. One of my most memorable meals years ago was at a small Cuban spot, roasted chicken and deep fried pork belly with rice and black beans. It was just simple, good food. 

Three songs on your current playlist?  

Meet Me At Our Spot- Willow Smith 

Sweaters- Allen Stone

Waymaker- Leland

If there’s one important piece of advice you might have for cooks, what might that be? 


Stay true to yourself, be teachable, there’s nothing worse than somebody who thinks they know everything. Dedicate yourself to your craft, stay hungry for knowledge, it’ll take you far.  

The Hackney serves an innovative modern coastal cuisine based on locally sourced ingredients with a distinctively British sensibility.

From the beautiful interior of a lovingly restored former bank building in the beautiful city of Washington NC, owners Nick and Susanne Sanders and their Chef Jamie Davis and his team deliver a warm welcome, delicious plates of food, unique handcrafted cocktails and a highly curated wine list.

HOURS: DINNER:  TUES - THURS  5:15PM - 9:30PM FRI - SAT  5:15PM - 10:30PM



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