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Originally from Leicestershire, England, Hackney, has been ensconced in the service industry his entire life. He grew up working in the country inn his parents own, and although he became well-versed in all aspects of the business, from dishwasher to server to prep cook, it was clear that Hackney had an affinity for cooking and kitchen management.
After graduating from culinary school, Hackney worked in the award-winning country-house hotel, Stapleford Park, a Bob Payton and Rick Tramonto collaboration just outside London. He eventually made the decision to travel to the United States where he worked at yet another award-winning establishment, The Blantyre, a Relais & Châteaux property in Lenox, Massachusetts. During the off-season Hackney would travel to Florida to work in Boca Raton’s La Vieille Maison and Charlie Palmer’s Palm Beach restaurant, Aquiterra.
Craving the city life and intrigued by Chef-Owner McClelland’s energy and style of cooking as well as the opportunity to put into practice all of his acquired skills, Hackney joined the team at L’Espalier in 2001. Hackney brought a passion and precision of execution to the kitchen that is essential to the continuing development of the eclectic cuisine that L’Espalier was known for.
In the spring of 2011, Hackney headed for the Cape, landing a position as the Executive Chef of twenty-eight Atlantic at Wequassett Resort and Golf Club, Cape Cod’s only Forbes Five Star resort. Believing that food should create a lasting memory, Chef Hackney is inspired by Wequassett’s distinguished reputation, waterfront location and the quaintness and tranquility of the surrounding area. His menus take their cues from the Cape’s rich maritime history and culinary traditions crafted around local seafood and produce.