Half Moon Bay Brewing Company is thrilled to be home to Executive Chef Mark Hamilton. Hamilton brings a strong appreciation for food and the ability to fuse together different techniques and ingredients gained through his local experience and extensive world travels.
He strongly believes in the use of fresh, seasonal and environmentally-friendly ingredients, many of which can be found right on the San Mateo coast. He adheres to the "slow food" movement practices, implementing sustainable methods and using replenishable food and non-endangered fish (and wild when possible) per the Monterey Bay Aquarium Seawatch Program guidelines.
At the Half Moon Bay Brewing Company, Chef Hamilton is a creator of "California Coastal Cuisine" - which encompasses the use of local, fresh ingredients such as fruits and vegetables, fish, dairy and poultry from local farms, fisherman and purveyors to create what is typically considered California fusion cuisine. He and his staff of more than 20 make everything, from the bread and Salad Dressings & Soups to beer barbeque sauce and ceviche, from scratch. He creates the menu around what is in season and an ingredient's taste, color, texture, smell and flavor.
Hamilton truly takes typical pub fare to the next level. Some of his "signature" dishes include a trio of his famous ahi tuna poke, Yucatan style ceviche and mango salsa, as well as a vegan stuffed Portobello mushroom and rack of lamb. While he loves to cook meat and utilize the amazing fresh fish and seafood from local fisherman, Chef Hamilton also enjoys creating unique vegetarian dishes for diners at the Brewing Company.
Prior to joining the Half Moon Bay Brewing Company, Hamilton owned and ran the kitchen at the nearby Montara Bistro. Here he developed a devoted local following for his fresh coastal cuisine along with a strong catering business clientele which he brings with him to the brewery. Hamilton grew up in Texas cooking and helping out in his family's kitchen. He discovered his passion for food, cooking and entertaining at a very young age. While always a chef at heart, cooking at home and in friends' kitchens, it wasn't until 2001 when he decided to leave two successful decades in the corporate world behind for his true calling - a fast paced culinary career.
At that time, he traded in his suit and tie for a chef coat and enrolled and completed the esteemed Le Cordon Bleu Program at the California Culinary Academy (CCA) in San Francisco. During his time at CCA, Hamilton studied in the kitchens of many leading San Francisco restaurants such as Aqua, Jardinie´re and the Ritz Carlton, learning various styles, cuisines and techniques from chefs along the way. Hamilton's corporate background and years managing a team serve him well at the Half Moon Bay Brewing Company, providing leadership and inspiration for his staff.
