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Zach Smith

Executive Chef

Raised on the Eastern Shore of Maryland, Chef Zach discovered cooking at a young age with his mother. He pursued his culinary development at the Culinary Arts Program at The Art Institute in Arlington, Virginia before he began working under Brian Voltaggio at Lansdowne Resort and Spa, and American Tap Room under Steve Mannino. Smith followed his career to Pennsylvania, honing his skills further at The Lodge at Woodloch. Returning to D.C., Chef Zach joined The Hamilton team in 2013 as Sous Chef, before he took the helm as Executive Chef in 2016.