Strange and amazing, unlikely and enviable, the life of Alexander Hamilton could be a blueprint for the evolution of Washington, DC. This is a man who started off an orphan and ended up a lawyer, banker and founding father before dying famously in a duel with the Vice President of the United States. First built to house the federal government, DC is now a city where polish and sophistication have been charmed by a bohemian spirit yielding a new, thriving, artistic underground. Located just two blocks from the White House, the District's newest destination for envelope-pushing, visionary music and talent defies convention, much like Hamilton himself.
About Clyde’s Restaurant Group
It’s one thing to open a restaurant in Washington, it’s another to grow a single concept into fourteen successful properties. Clyde’s Restaurant Group is a family of dining experiences, each distinctively different than the next, but all sharing the same reputation for consistent service and a fresh, delicious menu. Each of our concepts proudly serves local produce and features a signature burger made with only grass-fed, locally-raised beef. It’s how we continue to invest in the region we love and the customers we continue to surprise.
To learn more about The Hamilton, download our press kit.
Our Team
General Manager
Jenna Parsons
Jenna grew up outside New York City in Oceanside, NY. Upon graduation from Cornell in 2004, Jenna moved to DC and worked at Clyde's of Georgetown and Old Ebbitt Grill. Jenna returned to Cornell in 2010 to attend the Johnson School of Management and received her MBA in May, 2012. She’s now the General Manager of The Hamilton, one of the area's busiest restaurants. In her downtime Jenna’s most likely running around the monuments, sweating in hot yoga, catching up with family and friends, or cooking up a dinner party.
jparsons@thehamiltondc.com
Executive Chef
Salvatore Ferro
Grosse Point, MI, native & Le Cordon Bleu grad, Ferro grew up in an intensely food-oriented Sicilian family. “Cooking was always part of the family life." He worked with Guy Savoy, who "taught me not to go too overboard. He stressed seasonality, technique and plating. I finally started to get it. This is what cooking is about.” Ferro also gives a nod to his mentor, Dan Giusti, head chef of Copenhagen’s Noma. “He worked with me at Guy Savoy & 1789 Restaurant, and the influence is that I truly try to stick to the seasons, especially the seasons in MD, VA & DC. It’s all about clean flavors, making flavors jump out from the center of the plate." sferro@thehamiltondc.com
Executive Sushi Chef
Jason Zheng
The names say it all; Sapporo East, Blue Ribbon Sushi, Sursur Lee’s Zentan Restaurant and now The Hamilton. Jason’s technique reflects the ancient traditions acquired from his tutelage with Japanese Master Sushi Chef Hiro and new Fusion influences acquired as a sushi chef in New York City.
Pastry Chef
Lauren Petri
This Annapolis native’s impressive career as a student leader at Johnson & Wales in Charlotte, NC included a prestigious internship in Switzerland with Master Pastry Chef Urs Meichtry. From there, Lauren returned to the DC area in order to join the 1789 Restaurant’s in-house pastry shop.
Beverage Manager
Samantha Withall
Having worked for some of Washington’s most innovative properties including Café Atlantico, Restaurant Nora and Roots Market, Samantha has honed her expertise as a curator of organic, local and small production artisanal selections that will satiate any discerning guest’s drink desires.
Event Manager
Taylor DeWaters
While a graduate degree brought Taylor to DC, her side job at Capitol City Brewing Company introduced her to a career. As a Top Gun server at the Old Ebbitt Grill, she was involved in staff training and as a Private Party Captain she coordinated large events including the ever-popular Oyster Riot.
Production Manager & Local Talent Buyer
Daniel Schwartz
Since his tour as a former Clyde’s Tower Oaks Lodge employee, Daniel has run live sound at many of the best venues in the metro area including Strathmore, Wolf Trap and The Fillmore. This work has won Daniel the Washington Area Music Association's Best Live Sound Engineer award four years running. His experience also includes five years at The National Press Club, NBC, and as an on-air personality and producer for NPR.
Promoter
Taurra SunEagle
Born and raised in Utah, Taurra received her Masters in Public Communication with an emphasis in Music Marketing from American University. Since then, she's worked for The Recording Academy, Live Nation, and Cirque du Soleil before becoming involved with The Hamilton Live in 2012. She is particularly fond of Instagramming photos of live shows, falling in love with the bands she discovers through her job, and meeting fellow music lovers who come to the venue.
For assistance with promotions contact
tsuneagle@thehamiltondc.com
President, Clyde's Restaurant Group
Tom Meyer
The opening of The Hamilton puts Tom’s life-long experience in hospitality and dining on full display. Since joining us in 1983 as a corporate chef, his creative energy has been an essential component of Clyde’s Restaurant Group’s success as has his passionate advocacy for sustainability and local farming.
Managing Director
David Moran
Restaurant industry-lifer, congenial Cornell hospitality graduate and one of the original “Oyster Riot” creators, David’s business acumen and friendly approach to management have been an asset to Clyde’s since 1990 as manager of the 1789 Restaurant, the Old Ebbitt Grill and Clyde’s of Gallery Place.
Team Contacts
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Manager Keegan O'Neill |
Manager John Bayer |
Manager Bond Davis |
Manager Brian Dominick |
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Manager John Grace |
Manager Shauntice Rogriguez |
Manager Johnny Graham |
Manager Joshua Tex |
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Careers
When we say we value our talent, we aren’t just talking about who’s on stage. A great show, a great drink or a great meal begins and ends with a great team. If you love music and creating incredible memories around it, get in touch.
Restaurant Openings
The Hamilton is seeking talented Sushi Cooks who are passionate about their craft. Must have experience making sashimi, nigiri and maki for a minimum of two years in a high volume and well regarded sushi restaurant. Need to be skilled in all opening and closing tasks and side work such as making sushi rice, cutting fish and vegetables. Candidates should be energetic and motivated individuals who work well on a team.
Click here to submit your application.
The Hamilton is seeking experienced servers who have a passion for food and beverage, exceptional customer service, and are enthusiastic about being part of the newest concept from Clyde's Restaurant Group. Candidates should demonstrate strong organizational, interpersonal and communication skills, and be comfortable spending a full shift on their feet. Previous serving experience at a high-volume restaurant preferred, but not required. Part-time and full-time positions available in the restaurant (open for lunch, dinner, late-night fare and weekend brunch) and in the LIVE music venue (open for evening shows and Sunday gospel brunch).
Click here to submit your application.
